Here is a to-die-for coconut rum cake recipe! It is very similar to a basic chiffon cake recipe, which made this cake very moist and tender. I used my Baking Mix, vanilla whey protein and coconut flour in this recipe. If you can't find coconut flour you can make your own by adding 3/4 cup unsweetened shredded coconut to the Baking Mix and pulsing it in your blender until smooth. The coconut palm sugar can be replaced with your favorite sweetener to reduce the carbs (about 4 carbs per slice), but I love the rich flavor it adds to this cake and it is a low glycemic sweetener. Rum syrup adds amazing flavor as well. You can top this delicious cake any way you like, a simple glaze would be wonderful, but a coconut-pecan frosting is Oh so good on this cake!
This recipe makes 12-16 servings depending on how big your slices are. With 12-9 carbs per slice. If you replace the coconut palm sugar with a zero net carb sweetener you will reduce the carb count to 6.6-5 carbs per slice.
- 1 cup of my Low Carb Flour Mix
- 1/4 cup vanilla whey protein
- 3/4 cup coconut flour
- 2 tbls all-purpose flour
- 1/3 cup coconut palm sugar
- 1 cup sugar substitute
- 1 tbls baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp coconut extract
- 3/4 cup coconut milk
- 1/2 cup cold water
- 6 eggs (separate the yolks and whites)
- 1/2 tsp cream of tartar
- 2/3 cup water
- 2/3 cup sweetener (I used Xylitol)
- 1/4 cup dark rum
- 1/2 cup sweetener (I used Xylitol)
- 1/2 cup heavy cream
- 2 tbls sugar-free pancake syrup
- 1 egg
- 1/4 cup butter
- 1/2 tsp vanilla
- 1/2 cup chopped pecans
- 1 cup unsweetened shredded coconut
In a medium sized mixing bowl, combine 1st 12 ingredients along with the egg yolks, beat on low until smooth and then on high for 4-5 minutes until silky smooth. In a large mixing bowl add the egg whites and cream of tartar and beat on high speed until stiff peaks form. Slowly add cake batter to egg whites by drizzling in 1/2 cup at a time and gently folding it in, continue until all has been incorporated and is smooth. Pour into an ungreased tube pan and bake at 325 degrees for 60-65 minutes or until the cake springs back when gently pressed. Immediately invert cake upside down on a cooling rack until completely cool. Loosen the sides using a flexible rubber spatula and carefully remove cake, and set aside.
To make rum syrup, bring sweetener, water and rum to a full boil, remove from heat and cool. Pour half of the rum syrup into the tube pan and carefully place the cake back into pan. Pour remaining rum syrup over top of the cake and let sit until all is absorbed. Then carefully turn cake out onto a cake plate.
To make the coconut-pecan frosting, bring cream, butter, egg and sweetener to a boil. Remove from heat and stir in coconut, pecans, sugar-free pancake syrup and vanilla, cool until no longer hot. Spread over the top of the cake, Enjoy!