Step 1: First things first, preheat your oven to 180°C/160°C fan/Gas mark 4 and grease and line a 900g loaf tin. Pop your butter and sugar into a large bowl and cream together until light and fluffy.
Step 2: Next up, mix in your eggs and Vanilla Extract until your mixture is smooth, if you begins to curdle pop in a spoonful of flour. Sieve your flour and Baking powder on top and pop in your coconut and Rum, fold into your mixture until it is all combined.
Step 3: Pour into your prepared loaf tin and bake for 50-60 minutes until golden and risen, to make sure your loaf cake is fully baked, pop a skewer into the centre and it should come out clean.
Step 4: Whilst your cake is baking make your drizzle, pop the sugar and water into a saucepan and heat over a medium heat stirring until the sugar has dissolved. Now stop stirring and leave to simmer for 2 minutes. Remove from the heat and stir in you rum until it is mix through. Leave to one side to cool.
Step 5: Once your cake is baked, make a few holes on top of the loaf with your skewer and pour over the rum drizzle, leave to soak into the sponge and allow your cake to cool in the tin.
Step 6: If you have time whilst your cake is baking it is best to make the coulis to allow it time to cool. Pop all the ingredients other than the ground arrowroot into a saucepan over a medium heat. Stir together until it is all combined and it begins to simmer.
Step 7: Mix your ground arrowroot with 2tsps of water. Pour into the coulis whilst stirring it, continue to stir and allow the coulis to boil until it begins to thicken. Remove from the heat and set aside to cool; it will thicken slightly more as it cools.
Step 8: Pop all the ingredients into a large bowl and whisk together until it begins to form soft peaks, it is easiest to do this with an electric hand whisk otherwise it is quite an arm workout! Pop the frosting into the fridge until you are ready to decorate your cake.
Step 9: Pop your cake onto your serving plate or board. Spread the frosting over the top using a spoon or palette knife. Drizzle over the coulis allowing it to drip down the sides of the cake – if your coulis is too thick heat is up slightly to make it runnier.
Step 10: Sprinkle over some lime zest and coconut chips and Ta-dah your rum cake is ready to tuck into. We are sure this tropical boozy bake will be a hit for lots of occasions!
Store the cake in the fridge – if it lasts that long! It should keep for 2-3 days.
To save time why not use a ready-made mango coulis.
If you can’t find coconut chips don’t worry, you can use desiccated coconut or for a splash of colour chunks of mango!
|Per Serving||Per 100 g / ml|
|Fat||28.91 g||5.01 g|
|Carbohydrate||102.69 g||17.80 g|
|Protein||8.43 g||1.46 g|
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