Caribbean Coconut Rum Cake
Total TimePrep: 25 min. Bake: 1 hour + standing
I made this cake for my husband's birthday out of the 2017 Taste of Home magazine. It was awesome! I had been searching for a recipe like this since meeting my husband in 1981, as he had told me about a cake similar to this that his mother always got for him when he was a child. He said this one is very close to what he remembers and now I make it for him every year! This year, I bought a small bundt pan and I am going to cut the recipe in half because while we love this cake, we no longer need or want that much left over cake!
I give this cake no stars. unfortunately, I used the printed version in the September/October 2017 Taste of Home magazine. The cake was so terrible I threw the whole cake in the trash can in the presence of my guests. When I checked on line to read other reviews I noticed that the magazine version called for 4 teaspoons of baking soda. This version uses 2 teaspoons of baking powder. I'm reluctant to give it a second chance after my initial disaster. Hope this doesn't happen to anyone else!
I made this cake to bring to our Sunday family dinner. Everyone loved it. My Dad rated it a solid 8 out of 10. I made it as directed. I did think it was odd to have the cornstarch and baking soda but no baking powder. Regardless, the taste was delicious and everyone asked me to bring it again.
I thought this was a delicious cake. Yes, it's very dense, which is what I expected with that much rum syrup being added to it. It was just like the cakes I had in the Caribbean. There was a very slight sink in the middle, which looks like what is supposed to happen, at least it looks like it in the photo in the magazine. After you turn it out onto a plate, you never notice it. I tried it that day but it did taste better after it sat overnight. Overall, I liked this cake very much.
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