Malibu Rum Coconut Cake
Indulge in the tropical paradise of a Malibu Rum Coconut Cake, a moist and decadent dessert that combines the rich flavors of coconut and a hint of rum. This show-stopping recipe features a tender, coconut-infused cake made with creamy coconut milk and sweetened shredded coconut, all elevated by the distinctive, sun-kissed flavor of Malibu rum. The luscious cream cheese frosting, delicately spiked with more Malibu rum, perfectly balances the sweetness, while a sprinkle of golden, toasted coconut adds a delightful crunch and an eye-catching finish. Whether you're celebrating a special occasion or simply craving a tropical escape, this easy-to-make dessert promises to be the star of your table. Perfectly suited for summer gatherings or any time you need an unforgettable treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 large Eggs
- 1 cup Coconut milk
- 0.5 cups Malibu rum
- 1 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 4 cups Powdered sugar (for frosting)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened (for frosting)
- 2 tablespoons Malibu rum (for frosting)
- 0.5 cups Sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the coconut milk, Malibu rum, and vanilla extract until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients in three parts, mixing just until combined after each addition.
Fold in the shredded coconut gently using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
Mix in the Malibu rum to the frosting until smooth.
Spread a layer of frosting on top of one cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting.
Toast the shredded coconut for garnish in a dry skillet over medium heat, stirring frequently, until golden brown.
Sprinkle the toasted coconut over the cake for decoration.
Chill the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
8984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.0 g | 506% | |
| Saturated Fat | 252.6 g | 1263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1641 mg | 547% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 1285.4 g | 467% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 1000.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 491 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1411 mg | 30% | |
*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.
