For grown ups only! This dark caramel cake is soaked in black, spiced rum making it wholly inappropriate for children and very appropriately delicious. Offset with a sweet caramel and coconut buttercream icing, this cake really is a naughty treat, perfect for curing those winter blues.
This cake just takes me back to Australia. One of the highlights of our holiday was sailing around the Whitsunday Islands on a small sailing boat – it was strictly BOYB (a common phenomenon in Australia that I really wish they’d start over here!) so we casually brought onboard a bottle of Kracken black spiced Rum. I mean… we were on a boat. What else were we going to drink?!
We still had a bit of rum left in the bottle a few weeks ago, and I just knew this cake would blow these wintery cobwebs away. Full of tropical flavours and spices, it brought the sunshine back in every mouthful.
The sponge is a slightly denser than normal; when you drizzle the rum on after baking only some evaporates leaving you with a very moist and soft sponge. To go with the heavy scents of the spiced rum, I’ve used light brown sugar rather than white caster. It gives a much deeper flavour to the sponge, bringing out the caramel notes in the rum.
The coconut comes in many forms in this cake – using desiccated, milk, and coconut caramel – but the flavour is not overwhelming. The caramel is something I found on a recent venture round Marks and Spencers – it’s one of those places I like to casually peruse for unusual dairy free finds. This was one of them, and it’s an absolute triumph. As an aside, the caramel is perfect used as a topping – think ice cream or pancakes – but use it sparingly. Like every good caramel, it is certainly sweet, which makes it the perfect base for the icing!
Takes 30 minutes plus baking and cooling time. Serves 15.
- 240g dairy free butter
- 240g light, brown sugar
- 4 eggs
- 240g self raising flour
- 1 tsp baking powder
- 50g desiccated coconut
- 150ml coconut milk
- 6 tablespoons spice rum (I used Kracken)
- 40g dairy free butter
- 10g trex
- 100g golden icing sugar
- 1 heaped tablespoon coconut caramel
- 2 tbsp desiccated coconut
- Preheat the oven to 180 degrees, and line a 23cm x 30cm tin with greaseproof paper.
- Beat together all of the cake ingredients except for the rum, and pour into the tin. Level the mixture as much as possible.
- Bake for 30 – 35 minutes until golden brown, when the outside should be shrinking away from the edge of the tin, and a skewer comes out clean from the centre.
- When the cake is baked, remove from the oven and prick all over with a skewer. Spoon the rum evenly over the top of the cake. Leave to cool in the greaseproof paper, on a cooling rack.
- When the cake has cooled, make the buttercream topping. First mix the dairy free butter and trex until smooth, then add the icing sugar and coconut caramel. Beat for a few minutes until light and fluffy.
- Spread the buttercream over the cake, and then evenly sprinkle the desiccated coconut on top.
- Slice into 15 and serve.