Coconut milk rum cake

Coconut milk rum cake

Total Time
4 hr 35 min
20 min
15 min
This “drunken” sheet cake is perfect topped with ripe, juicy mangoes. There’s no oil or butter in the lightly spiced cake, but when you drench it with the coconut sauce, it comes to life. It is important to let the cake soak in the sauce for a few hours in the refrigerator to be sure to give it a change to absorb the sauce. The result is a comforting moist and tasty cake. This is a great cake for entertaining because it can be made 1 day ahead.


Cooking spray

1 spray(s)

Self-rising flour

1 cup(s)

Ground allspice

¼ tsp

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp


4 large egg(s)



Plain unsweetened almond milk

1½ cup(s)

Reduced fat coconut milk

14 fl oz, or cream

Maple syrup

3 Tbsp


2 Tbsp, dark

Vanilla extract

1 Tbsp

Light aerosol whipped cream

1 cup(s)


2 medium


  1. Preheat oven to 350°F. Coat 10-by-15-inch baking dish with nonstick spray. In small bowl, whisk flour, allspice, cinnamon, and nutmeg. Using stand mixer or handheld electric mixer, in large bowl, beat eggs and sugar on high speed until stiff, thick, and almost like whipped cream, about 5 minutes.
  2. Sprinkle dry ingredients over whipped eggs and gently fold until completely combined. Scrape batter into prepared pan and gently spread evenly to sides of pan. Bake until toothpick inserted into center of cake comes out clean, 15 to 17 minutes.
  3. Using fork or skewer, poke holes all over surface of cake. In small bowl, whisk almond milk, coconut milk, maple syrup, rum, and vanilla and pour evenly over cake. Cover and refrigerate for at least 4 hours and up to 1 day before serving. Spread cake with thin layer of whipped topping. Garnish with mango slices.
  4. Serving size: 1/12 of cake