My classic, go-to loaf cake recipe…plus rum. Yes please. It’s summery time now so of course daytime drinking is automatically socially acceptable, especially when it’s rum because I’m totally feeling the ‘beach vibes’. Aha yeah, not my best excuse but I get away with it.
This cake is fabulously moreish, with deep rummy and toasted coconut flavours, plus you don’t even need to use any real rum. If it’s the flavour of rum and raisin ice cream you love (who doesn’t?) then go for the rum extract. Adding alcohol to any cake can make the batter too thin, especially once in the oven so using an extract or flavouring circumvents many of these baking problems.
- 220g self raising flour
- 220g butter
- 220g brown sugar
- 4 large-ish eggs
- 1 tsp rum extract (or 1 tbsp spiced rum)
- 1/2 tsp vanilla extract
For the buttercream and topping:
- 75g unsalted butter
- 1 tbsp milk
- 150g icing sugar
- 30g cocoa powder
- 1 tsp rum extract (or a good glug of rum)
- 50g desiccated coconut (toasted)
Preheat the oven to 180C/fan 160C/gas 4 and grease a large loaf pan with butter then add a tablespoon of flour to get an even coating, tapping out any excess flour before setting aside for later on.
Take out a large mixing bowl, and beat the sugar and softened butter with a wooden spoon or electric mixer until pale and creamy, when you think you’ve mixed it enough, beat it a bit more! The paler the better to get a really soft rise.
In a separate mixing bowl, whisk together the eggs, rum and vanilla extracts and set aside.
With the mixer on its slowest speed/stirring very slowly add 1/4 of the egg and rum mixture to the butter and sugar. Between each 1/4 of the egg mix, add 2 tablespoons of flour to prevent curdling. Once fully incorporated, stop mixing, any overtaxing will knock out the bubbles contained in your whipped butter and sugar.
Pour your batter into the tin and smooth over. Bake in the centre of the preheated oven for 40-50 minutes, covering it with tin foil for the last ten minutes if it’s looking too dark. Test its done when a skewer or sharp knife comes cleanly out of the middle.
Cool the cake on a rack for ten minutes.
For the toasted coconut, simply head a clean, dry frying pan over a high heat until really hot. Add the coconut and move around until it just browns and gives a wonderful smell! Remove from the heat.
Next up, make the buttercream. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and cocoa powder and beat the mixture until creamy and smooth, then add the rum extract to taste. Beat in the milk, if necessary, to loosen the mixture.
Spread the buttercream evenly across the top of the cake (or also through the middle if you fancy cutting the cake in half!) then sprinkle with the coconut and serve.