Archive for May, 2019


Brings us to cake 5! Can’t believe we’re almost halfway through this most delicious year. May brought yet another cake success this year, and it came in the form of Bahamian Rum Cake by none other than David Lebovitz. I only have one of his cookbooks, Ready for Dessert, but everything I’ve made from it is an absolute hit. It’s also very accessible stuff to make. Highly recommend; it also helps to have an awesome sister-from-another-mister who chooses excellent Christmas gifts.

For a delicious cake and great excuse to drink rum, you need:


  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp nutmeg (freshly ground, please)
  • 1 cup unsalted butter, room temp
  • 2 cups plain sugar
  • 3 eggs, room temp
  • 2 egg yolks, room temp
  • 1 tbsp vanilla
  • 3/4 cup Thai coconut milk

Coconut-Rum Syrup:

  • 3/4 cup Thai coconut milk
  • 6 tbsp plain sugar
  • 1/2 cup dark rum

*One can of coconut milk is the exact amount for the entire recipe


  • 4 tbsp unsalted butter, cut into pieces
  • 6 tbsp heavy cream
  • 6 tbsp dark brown sugar
  • Pinch of salt
  • 1 tbsp dark rum
  • 1/2 cup dried large-flake coconut, toasted (I used unsweetened)

Let’s make some cake! Heat the oven to 350. Guys, it’s my last cake in this oven! How am I going to learn to trust again?! Anyway, while you’re at it, grease and flour a Bundt pan.

Sift the flour, baking powder, baking soda, nutmeg, and 3/4 tsp salt together.

Break out the stand mixer and paddle one cup of butter and the 2 cups of sugar on medium until you get a nice, fluffy mixture. It takes about 4 minutes. And close supervision, clearly.

Grab a small bowl and beat the eggs and yolks with the vanilla. Keep the mixer on medium, and slowly stream in your egg mixture until incorporated. Stop the mixer and scrape down the sides, should you need to. It might look funky and curdled; don’t worry, it’s not ruined.

Channel your gentle side and stir in about 1/3 of the flour mixture, followed by half of the required amount of coconut milk (about 90 mL). Add another half of the leftover flour mix, and follow it with the remaining milk. Finish off by gently mixing in the remaining flour, just until combined. We don’t care about lumps.

Pour into your prepared pan and bake just until the cake is starting to feel set towards the center of the pan, maybe just shy of an hour.

Meanwhile, let’s make some syrup. Warm the coconut milk and sugar, mixing until dissolved. Take the pan off the heat and add the rum.

After the cake comes out of the oven, poke it all over with a skewer or cake tester about 60 times. Spoon 2/3 of your syrup over the top and let it soak in. Cool the cake completely. Do not let stalkers eat your cake.

Turn the cake out (I would use something with a lip!). Pour the rest of the syrup over the cake.

Finish off by making the glaze. Bring the butter, cream, sugar, and a pinch of salt to a boil over high heat. Stir to dissolve the sugar and cook for about a minute and a half. Get it off the heat and stir in the rum.

Let the glaze cool completely, then stir in the coconut (I made mine while the cake baked). Spoon the luscious sauce over the cake and let it run down the sides. If your glaze thickens as it cools, rewarm it a bit so it is pourable.

What. A. Treat. I got to take cake to my mom to celebrate Mother’s Day, and it was enjoyed by all. Good luck eating just one slice! And please. Don’t forget to toast the coconut. It is essential for the noms.


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