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Cake: Coconut Rum Cake

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Cake: Coconut Rum Cake

The perfect cake: coconut rum cake recipe with a picture and simple step-by-step instructions.

The frosting:

  • 300 Size Sugar
  • 3 packet Vanilla sugar
  • 1 Vials Taste of rum
  • 5 Free range eggs
  • 400 Size Cornmeal
  • 100 Size Corn starch
  • 200 g Coconut
  • 125 g Sultanas
  • 1 packet Baking powder
  • Some Milk
  • Powdered sugar and some water for the topping
  1. Make a creamy pre-dough from the first 5 ingredients. Then stir in all the other ingredients. Also stir in a little milk until a tough dough is formed. Preheat the oven to 200 ° C.
  2. Grease a 28 mm springform pan and pour in the batter. Wrap the tin with aluminum foil and bake for 60 minutes at 200 ° C. Then remove the foil and let it brown for 10 minutes. Make a knitting needle test and let it cool down.
  3. Cover with a made icing and serve. The cake is fluffy and tastes great! Have fun with my basic cake kitchen!
Dinner
European
cake: coconut rum cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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