Best 2 Caribbean Coconut Cake Recipes

Are you searching for an exquisite and flavorful dessert that will transport your taste buds to the heart of the Caribbean? Look no further than the iconic Caribbean coconut cake. This delectable treat is a tantalizing fusion of tropical flavors, boasting layers of moist, tender cake, and creamy coconut filling. With its distinctive coconut aroma and a hint of rum, this cake is sure to leave an unforgettable impression on your palate. Whether you're a seasoned baker or just starting your culinary journey, we have compiled a comprehensive guide to help you create the perfect Caribbean coconut cake. From selecting the finest ingredients to perfecting the intricate baking process, we'll take you on a step-by-step journey to ensure your cake is a masterpiece. So, let's dive into the tropical flavors and create a Caribbean coconut cake that will have everyone asking for more.

Here are our top 2 tried and tested recipes!

CARIBBEAN COCONUT RUM CAKE

Caribbean Coconut Rum Cake image

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract

Steps:

Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

CARIBBEAN COCONUT CAKE RECIPE - (4.4/5)

CARIBBEAN COCONUT CAKE Recipe - (4.4/5) image

Provided by cecelia26_

Number Of Ingredients 11

Ingredients

1 1/2 cups sugar
2 cups Daisy Brand Sour Cream
3 cups coconut
1 box white cake mix
1 box vanilla pudding mix
1 1/4 cups water
1/4 cup canola oil
2 eggs
1/4 teaspoon orange extract
1 grated rind of 1 orange
1 grated rind of 1 lemon

Steps:

Filling and Frosting: Combine the sugar and sour cream; beat on high for 1 minute. Add the coconut and mix until incorporated. Transfer the filling and frosting to a tightly covered container. Refrigerate for 24 hours. Cake: Mix together the cake mix, pudding mix, water, oil, eggs, and orange extract on medium for 4 minutes in a large bowl. Fold in the orange and lemon rinds. Bake the batter in two 9-inch buttered and flowered round layer pans according to directions on cake mix package. Cool the cake to room temperature and then thoroughly chill in refrigerator. Ice and layer the cake with the filling. Serve. Store remaining cake tightly covered for up to 3 days.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
Make sure your oven is preheated before you start baking. This will help the cake to rise evenly.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
If you're using a cream cheese frosting, make sure the cream cheese is softened to room temperature before you start mixing it. This will help to prevent the frosting from being lumpy.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

Caribbean coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet, coconutty flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Caribbean coconut cake a try. You won't be disappointed!