Jamaica Cake
Indulge in the tropical allure of Jamaica Cake, a delightful dessert bursting with bold flavors and rich textures. This moist and aromatic cake combines warm spices like cinnamon and allspice with the tropical essence of shredded coconut, creamy coconut milk, and a splash of dark Jamaican rum. Golden raisins add bursts of sweetness, while a tender crumb is created by alternating dry ingredients with coconut milk for a perfectly lush texture. Finished with an optional dusting of powdered sugar, this cake is as visually appealing as it is delicious. Perfect for gatherings or as a show-stopping end to any meal, Jamaica Cake brings a taste of the Caribbean straight to your table. Ideal keywords: tropical dessert, coconut cake, Caribbean-inspired cake, Jamaican rum cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup dark Jamaican rum
- 0.5 cup unsweetened coconut milk
- 1 cup shredded coconut (unsweetened)
- 0.5 cup raisins
- 2 tablespoons powdered sugar (for optional dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and dark Jamaican rum.
Incorporate the dry ingredients into the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the shredded coconut and raisins using a spatula until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove from the pan and cool completely on a wire rack.
Optional: Dust the top of the cake with powdered sugar before serving for a touch of sweetness and decoration.
Nutrition Facts
Calories |
4787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 166.7 g | 833% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 596.4 g | 217% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 369.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 643 mg | 49% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
