Ingredients & Equipment
Making perfect coconut rum cakes begins with gathering the right tools and ingredients. You’ll need a 9×13 baking sheet, parchment paper, eggs, coconut extract, rum extract, vegetable oil, white granulated sugar, flour, baking powder, baking soda, salt, buttermilk, shredded coconut, brown sugar, butter, and water. These cakes feature a coconut-infused batter and a rich rum glaze, all coming together in delightful mini loaves.
Mixing the Coconut Rum Cakes Batter
Start by preheating your oven to 325°F. In a medium bowl, whisk together the eggs along with coconut and rum extracts. This blend sets the tropical tone for the coconut rum cakes. Next, incorporate sugar into the mixture, whisking until fully combined.
In a separate bowl, prepare the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt to ensure an even distribution. Gradually alternate adding the wet ingredients—eggs, buttermilk, and vegetable oil—into the dry mixture, stirring between additions. This technique keeps the batter light and fluffy. Finally, fold in the shredded coconut, which adds both texture and flavor to the coconut rum cakes.
Preparing the Loaf Pans
Before pouring the batter, prepare your mini loaf pans to ensure easy removal of the cakes. If you’re using silicone loaf pans, they often release baked goods easily. For non-silicone pans, either coat with baking spray, rub with butter or shortening, or line with parchment paper. This step ensures your coconut rum cakes slide out effortlessly after baking.
Baking the Coconut Rum Cakes
Divide the batter evenly among the mini loaf pans, filling each about halfway to two-thirds full. This allows room for the cakes to rise while baking. Place the filled pans on a prepared 9×13 baking sheet and bake for 40-45 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean.
While the cakes are baking, prepare a small sheet pan with shredded coconut. Toast the coconut in the oven for about five minutes or until it turns golden brown. This toasted coconut will provide a perfect finishing touch later.
Cooking the Coconut Rum Glaze
The coconut rum glaze is where the magic truly happens. While your cakes are baking, combine water, granulated sugar, brown sugar, and butter in a saucepan. Cook over medium heat, stirring constantly until the mixture reaches a gentle boil. Remove from heat and stir in the coconut and rum extracts. The glaze will thicken slightly as it cools, creating a syrupy consistency perfect for soaking into the warm cakes.
Finishing Touches
Once your coconut rum cakes are out of the oven, it’s time for the glaze. While the loaves are still warm, pour the glaze generously over each one. The syrup will seep into the cakes, enhancing their moisture and flavor. Immediately sprinkle the toasted coconut over the top of each glazed loaf, adding both visual appeal and extra coconut flavor.
Allow the glaze to cool for 5-8 minutes. As it sets, it will create a slightly crisp top layer, sealing the moisture inside the coconut rum cakes. Once cooled slightly, carefully remove the mini loaves from their pans.
Storing & Serving
Coconut rum cakes are best enjoyed fresh but can be stored for later indulgence. Keep them in an airtight container at room temperature for up to three days. If you prefer to prepare them ahead, they freeze beautifully. Wrap each loaf tightly in plastic wrap and store in a freezer-safe bag. To serve, allow them to thaw at room temperature or warm them gently in the oven.
Tips for Perfect Coconut Rum Cakes
Don’t Overmix: Overmixing the batter can lead to dense cakes. Stir just until the ingredients are combined.
Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter blend more evenly.
Enhancing Rum Flavor: For a bolder rum flavor, consider adding a splash of real rum to the glaze or batter.
Your Questions Answered:
Can I Make a Single Large Loaf Instead? Yes! If you prefer one large coconut rum cake instead of mini loaves, use a standard loaf pan. Adjust the baking time to around 50-60 minutes and test with a toothpick for doneness.
Do Coconut Rum Cakes Contain Alcohol? The coconut rum cakes use rum extract, which is a non-alcoholic flavoring. If you choose to add real rum, the alcohol may bake off during cooking, but trace amounts could remain.
Can I Make Coconut Rum Cakes Gluten-Free? Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Ensure the blend contains xanthan gum or a binding agent for structure.
With their tropical flavors and rich, buttery glaze, these coconut rum cakes are perfect for celebrations, gifts, or simply treating yourself. Whether you’re making mini loaves or a single show-stopping cake, the results are sure to impress!
Coconut rum cakes are a delightful blend of tropical flavors, perfect for any occasion. With their moist crumb, sweet glaze, and toasted coconut topping, they’re sure to be a crowd-pleaser. Whether you’re making them for a special event or as a simple treat for yourself, following these steps will ensure your cakes turn out perfectly every time.
Coconut Rum Cakes
Equipment
- Mini Loaf Pans or Silicone Mini Loaf Mold
- Mixing Bowls
- Saucepan
- Baking Sheet
Ingredients
Cake Batter
- 2 eggs
- ½ teaspoon coconut extract
- ½ teaspoon rum extract
- ½ cup vegetable oil
- 1 cups white granulated sugar
- 1 ½ cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup shredded coconut
Coconut Rum Glaze
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 1 tablespoon butter unsalted
- ⅓ cup water
- ½ teaspoon coconut extract
- ½ teaspoon rum extract
Topping
- Toasted Shredded Coconut
Instructions
- Preheat the oven to 325 degrees fahrenheit.
- In a bowl, add the eggs and coconut and rum extracts, then whisk together.
- Add the sugar and whisk together again.
- In a separate bowl add all the dry ingredients of flour, baking powder and soda, and salt.
- Whisk these together.
- Alternate adding the buttermilk, vegetable oil, and egg mixture into the dry mixture, about half of each at a time, mixing in between.
- Lastly stir in the shredded coconut.
- Take your loaf pans and if they aren’t silicone, spray with baking spray, coat in shortening/butter, or place parchment in the bottoms for easing removal after baking.
- Fill each mini loaf pan ½ - ⅔ way full with batter.
- Place in the oven for 40-45 minutes or until a toothpick comes out clean.
- Place an extra ¼-½ cup of shredded coconut on a sheet pan and place in the oven for 5 minutes or until golden brown.
- Remove those from the oven and set aside for later.
- While the mini loaves are baking, place the water, sugar, brown sugar, and butter in a saucepan or pot.
- Cook on medium heat over the stove while stirring until the mixture begins to boil.
- This glaze will look pretty wet until you remove from the heat it will thicken only slightly.
- Add the coconut and rum extracts once removed from heat and stir together.
- Once the coconut rum bread is out of the oven, pour this glaze over each mini loaf, letting the glaze seep down the sides of the pan. Immediately sprinkle the toasted shredded coconut on top.
- Let the glaze cool for about 5-8 minutes on the loaves. You want the glaze to have a bit of a hardened top on the coconut rum loaves.
- Remove from the pan and enjoy!
