Coconut Rum Cake (Paleo, AIP)
 
Prep time
Cook time
Total time
 
A delicious spongy cake with the caribbean flavors of coconut, banana and rum!
Author:
Serves: 8-10
RecipeIngredients
  • ¼ cup mashed banana (about ½ a large ripe banana)
  • ¼ cup thick coconut milk (I recommend Aroy-D brand)
  • ¼ cup extra virgin olive oil (or avocado oil)
  • ¼ cup pure maple syrup
  • 1½ tbsp grass fed gelatin
  • ¼ cup hot boiling water
  • 3 tbsp coconut rum
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • ½ tsp coconut extract
  • 1 cup (packed) Beth's Blend grain free flour blend
  • 2 tbsp shredded coconut (I used Let's do Organic brand)
For the rum glaze (optional, not AIP)
  • ¼ cup water
  • 2 tbsp maple syrup
  • 1 tbsp coconut rum
  • ½ tsp coconut extract
RecipeInstructions
  1. Preheat oven to 325 F.
  2. Grease a 6 inch or 8 inch round cake pan with olive oil.Keep aside.
  3. In a large mixing bowl, add the mashed banana, coconut milk, olive oil and maple syrup. Mix using a hand whisk or electric mixer for 1 minute.
  4. Next in a small bowl, add the gelatin and then add the hot water. Using a fork stir rapidly to mix and dissolve all the gelatin. Within a minute all the gelatin should be dissolved and there should be no lumps. Pour this mixture into the banana and oil mixture in the bigger bowl.
  5. Next add the coconut rum, ground cinnamon, vanilla and coconut extract. Then add the flour slowly in batches whisking continuosly after adding making sure there are no lumps. Once all the flour is incorporate, you should get a smooth batter. Add the shredded coconut and that should thicken the batter a bit.
  6. Immediately pour the batter into the prepared pan and bake at 325 F for about 25 to 28 mins. (start checking for doneness after 22 minutes as oven times can vary)
  7. Once the cake is done, remove from the oven and let cool for 10 minutes. Then carefully go around the edges of the pan to loosen the cake and flip it carefully onto a plate or a cake stand.
  8. The rum glaze (below) can be added on top but that part of the recipe is not AIP since the alcohol won't be cooked off.
For the rum glaze(optional not AIP):
  1. In a small sauce pan, heat the water and the maple syrup. Let boil for about 4-5 minutes. Then turn heat off. Then add the coconut extract and the coconut rum. Drizzle this syrup all over the cake after it cools. You can poke holes in the cake using a toothpick first and then drizzle the syrup on top.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/08/coconut-rum-cake-paleo-aip.html