Tropical Rum Cake
Indulge in the flavors of the Caribbean with this delightful Tropical Rum Cake. This moist and decadent dessert is infused with the rich taste of rum and tropical fruits, making it the perfect treat for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1/4 cup rum
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mixed tropical fruits (such as pineapple, mango, and coconut), diced
- 1/4 cup shredded coconut for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and rum.
- Combine the flour, baking powder, and salt; stir into the batter alternately with the milk.
- Gently fold in the mixed tropical fruits.
- Pour the batter into the prepared pan and sprinkle the shredded coconut on top.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Serve and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 50 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Fat
- 18g
- Protein
- 4g
Supplies
9-inch round cake pan Mixing bowls Whisk or electric mixer Cake tester or toothpick Wire rack
Tools
Oven Mixing spoon Measuring cups and spoons Cake server
Serving suggestions
Serve the Tropical Rum Cake with a dollop of whipped cream and a sprinkle of additional shredded coconut for a delightful presentation.
Tips & tricks
For an extra kick of rum flavor, brush the top of the cake with a rum glaze after it has cooled.
Cost
$15