Recipes from the Road: Koloa Coconut Rum Cake
After our delicious experience tasting the rum cake at Koloa Rum Company Store and Tasting Room, we had a craving for more when we got home. Sadly, they were all out of the rum cake when we were visiting and I couldn’t find a recipe for what I was looking for. To satisfy our craving, I decided to come up with one myself based on other rum cakes I’d had in the past and the flavors of Hawaii. As an added bonus, I created this Koloa Coconut Rum Cake to be gluten free. It’d even make a great Paleo cheat dessert. Regardless if you and your guests desire to eat gluten or not, everyone will love this cake. Especially for the holidays. It quickly disappeared in our house after cutting the first slice.
Koloa Coconut Rum Cake
1 cup Chopped Macadamia Nuts
½ cup Melted Coconut Oil
¼ cup Kauai Dark Koloa Rum
½ cup Coconut Sugar or Crystals
1 Vanilla Bean (If you don’t have vanilla bean. Substitute for 1 tsp real vanilla.)
6 Eggs at Room Temperature
¾ cup Coconut Flour
½ tsp Hawaiian Sea Salt
1 tsp Baking Powder
Ingredients Rum Glaze
¼ cup Coconut Oil
½ cup Simple Syrup make with Real Sugar
¼ cup Kauai Dark Koloa Rum
Ingredients Coconut Cream Sauce
1 can Coconut Milk
2 tsp Coconut Sugar or Crystals
- Heat oven to 325.
- Put can of coconut milk in refrigerator.
- Prepare desired cake pan with oil and coconut to prevent cake from sticking to pan.
- Evenly sprinkle chopped macadamia nuts on the bottom of prepared cake pan.
- Remove vanilla bean paste from vanilla bean.
- In a large bowl, mix together the melted coconut oil, rum, coconut sugar, vanilla bean, and eggs until well blended.
- Sift in coconut flour, baking powder, and salt.
- Mix well.
- Pour cake batter into pan and bake for about 40 minutes. Test cake with a toothpick to make sure it is all the way down once golden brown on top.
- Leave cake in pan and set on a cooling rack.
- Poke cake with many holes all the way to the bottom and all over the top of the cake using a thin skewer.
- While the cake is cooling prepare the rum glaze.
- Put coconut oil and simple syrup in a sauce pan on the stove.
- Bring to a light simmer while occasionally stirring, on the stove top.
- Remove from heat, add rum, and stir.
- Slowly ladle about 2/3 of the rum glaze over all of the cake, letting it seep into the poke holes.
- Let cake stand for about 10 minutes.
- Invert cake onto a cake plate.
- Ladle the remaining glaze over the cake.
- Cover cake with a large bowl or cake stand topper to protect the cake while it sits on the counter overnight. Allowing the cake to sit and soak up the glaze for at least 12 hours is an important step you do not want to miss.
- Right before you are going to serve the cake, take the can of coconut milk out of the fridge. Pour contents of can and coconut sugar into bowl and whip together.
- Slice cake and each piece on a separate plate.
- Drizzle coconut cream sauce over each slice and garnish with a fresh edible flower.
Liked our Hawaiian Sweet Bread French Toast article? Be sure to try our other Recipes from the Road.
Will you be trying our recipe for Koloa Coconut Rum Cake?
All photography provided by Kimmy Hayes © 2013.
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