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Posted on Dec 8, 2013 | 7 comments

Recipes from the Road: Koloa Coconut Rum Cake

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

Koloa Coconut Rum Cake

Ingredients for the Koloa Coconut Rum Cake.

Ingredients 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

Koloa Coconut Rum Cake

Kauai Dark pairs nicely with the richness of macadamia nuts.

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

 Directions

    • 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.
Koloa Coconut Rum Cake

You can easily chop up your own macadamia nuts.

    • Evenly sprinkle chopped macadamia nuts on the bottom of prepared cake pan.
Koloa Coconut Rum Cake

The nuts will easily spread evenly in the bottom of the prepared cake pan.

    • Remove vanilla bean paste from vanilla bean.
Koloa Coconut Rum Cake

Use the tip of your knife to help you remove the vanilla bean paste from the 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.
Koloa Coconut Rum Cake

Mix all ingredients together.

    • 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.
Koloa Coconut Rum Cake

Poke holes into cake while its cooling.

    • 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.
Koloa Coconut Rum Cake

Allow the rum cake to sit and soak up the rum before serving it.

    • 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.
Koloa Coconut Rum Cake

Koloa Coconut Rum Cake pairs perfectly with Kauai Coffee.

  • 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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About Kimmy Hayes


Kimmy Hayes is the founder and editor-in-chief of AfterGlobe; a site on becoming debt free and traveling the world as a married couple. In 2012, she planned and coordinated her own do-it-yourself destination wedding on the beautiful island of Maui while serving as a moderator for the on-line community, The Knot. She is passionate about traveling to experience new cultures, snorkeling the waters of the world and reading with her toes in the sand.

7 Comments

  1. This looks absolutely delicious! Seriously, I could use a slice of that right now, although I am on a pre-Xmas health kick so that I don’t become morbidly obese during Christmas. Sigh. Aaaanyway, you know I’ve never really thought of recreating any dishes that I’ve eaten while travelling – time to start racking my brain to see what I can come up with!

    p.s. in keeping with the Christmas spirit, I’d appreciate it if you could bake me a dozen or so of these cakes and FedEx them to me pronto…pretty please?

    • Thanks, Tom. All things considered, this cake is not so bad. It’s gluten free, made with coconut flour, and doesn’t’ use refined sugar. I’m pretty sure rum is good for you… Oh, just go for it! But, you will have to make it yourself.
      Kimmy Hayes recently posted…AfterGlobe’s Travel Gift Guide for 2013My Profile

    • The abtiily to think like that is always a joy to behold

  2. OMG Yum – This looks amazing! A little upset I read this now, as I’m on my health / no drinking kick until Christmas, but oh well – I’ll just have to make it then :)

    • Guess you just need to make this for Christmas day. You said no drinking. No drinking required for this cake. It’s all about eating it.
      Kimmy Hayes recently posted…Niihau: the Forbidden IslandMy Profile

  3. Yummm! Sounds very tasty!
    Lovely blog, Kimmy & Drew! Thanks for connecting with us on Twitter! Keep up the great work and travel safe!

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