Coconut Rum Cake

Name: Coconut Rum Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Europe, Austrian
Ingredients: 3 eggs; 80 g raw cane sugar; 0.5 tsp vanilla powder; a pinch of salt; 80 g coconut oil; 65 g sour cream (30% fat); 4 tbsp STROH Rum 80; 160 g spelt flour type 630; 1 tsp Baking powder; 5 tbsp shredded coconut (32 g); 2 tbsp coconut chips (12 g); 40 g white chocolate; 150 g cream cheese (20% fat in the tub); 2 tbsp Maple syrup

Prep: 20min

| Servings: 10 | Cook: 55min

A moist coconut rum cake with a rich chocolate topping, perfect for an Easter brunch. This recipe uses STROH Rum 80 and is available here at Spoonsparrow – ideal for celebrating the season.

Ingredients

3 eggs
80 g raw cane sugar
0.5 tsp vanilla powder
a pinch of salt
80 g coconut oil
65 g sour cream (30% fat)
4 tbsp STROH Rum 80
160 g spelt flour type 630
1 tsp Baking powder
5 tbsp shredded coconut (32 g)
2 tbsp coconut chips (12 g)
40 g white chocolate
150 g cream cheese (20% fat in the tub)
2 tbsp Maple syrup

Instructions

1.
Beat eggs with sugar, vanilla powder and a pinch of salt until fluffy. Then stir in coconut oil and sour cream, folding in 3 tbsp STROH Rum 80. Sift flour with baking powder over the mixture, add shredded coconut, and mix into a smooth batter.
2.
Pour batter into a parchment-lined pan, level the surface, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50–55 minutes. In the last 5 minutes roast coconut chips. Remove both from the oven, set aside the roasted chips, and let the cake cool completely in the pan.
3.
Meanwhile melt chocolate in a double boiler. Whisk chocolate with cream cheese, 1 tbsp STROH Rum 80, and maple syrup until smooth. Release the cooled cake from the pan onto a plate, spread the chocolate cream over it, and garnish with roasted coconut chips.