Best 2 Chocolate Coconut Rum Cake Recipes

Can you get lost in the intoxicating essence of chocolate and coconut, while you venture onto a tropical island of flavors, right from your kitchen? Well, that's exactly what we intend to do with this perfectly crafted chocolate coconut rum cake. This heavenly dessert is a symphony of rich chocolate flavors, with a hint of tropical coconut, and a surprise splash of rum, making it an explosion of taste. Get ready to embark on a culinary journey that will leave you wanting more!

Here are our top 2 tried and tested recipes!

CHOCOLATE COCONUT RUM CAKE

Chocolate Coconut Rum Cake image

Categories Cake Rum Mixer Chocolate Dessert Bake Picnic Coconut Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one 7- or 8-inch round cake

Number Of Ingredients 13

Ingredients

1 cup sweetened flaked coconut
4 ounces semisweet chocolate, broken into pieces
5 tablespoons unsalted butter
3 tablespoons light or golden rum
4 large eggs, separated
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
For the frosting
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon light or golden rum
1/4 teaspoon salt
2/3 cup confectioners' sugar

Steps:

In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool.
In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
The cake may be made 1 day in advance and kept covered loosely and chilled.
Make the frosting while the cake is cooling:
In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.

PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE

Pineapple-coconut Sheet Cake With Rum and Chocolate Glaze image

This sheet cake is good cut into squares or bars. It doesn't rise much but that's not important here. It's the taste that counts.

Provided by superbuna

Categories Dessert

Time 50m

Yield 20 pieces

Number Of Ingredients 12

Ingredients

1/2 cup soft butter
1 1/2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup coconut
2 cups confectioners' sugar
rum
1/2 cup melted chocolate chips

Steps:

Cream butter with sugar.
Blend in eggs. Beat well.
Add flour, sifted with salt and baking soda.
Fold in pineapple, nuts, and coconut.
Spread on greased 10" x 15" x 1" baking pan.
Bake at 350 degrees F. for 25 to 30 minutes.
Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
Quickly spread over entire cake.
When glaze is dry, drizzle the melted chocolate chips over the cake.

Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 5.4, Cholesterol 54.5, Sodium 196.2, Carbohydrate 39.7, Fiber 1.1, Sugar 31.2, Protein 3.1

Tips:

Use high-quality ingredients. This will make a big difference in the final taste of your cake.
Make sure your ingredients are at room temperature before you start baking. This will help them to combine more evenly.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Don't open the oven door during baking. This can cause the cake to fall.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This chocolate coconut rum cake is a delicious and decadent dessert that is perfect for any occasion. It is sure to be a hit with your family and friends. So next time you are looking for a special dessert, give this cake a try.