At Easy Breezy Journeys, we love bringing the flavors of the Caribbean to life! Star Clippers’ recipe for Upside-Down Caribbean Coconut Rum Cake is a delicious nod to traditional Island rum cakes, believed to have roots in British desserts from the 18th century. This moist, flavorful cake is enhanced with a rich coconut twist and pairs perfectly with a scoop of vanilla ice cream. It’s the perfect dessert to transport you to the tropics, even when you’re home! Ready to taste the Caribbean?
The cake features a topping of coconut flakes, walnuts, and a rich brown sugar-rum sauce, baked over a moist, spiced vanilla cake with sour cream. After baking, it’s inverted to reveal the caramelized topping. A decadent rum sauce is poured over the finished cake, and it can be served with vanilla ice cream and toasted coconut for extra indulgence.
INGREDIENTS
Topping:
- 1/2 cup sweetened coconut flakes
- 1/3 cup chopped walnuts
- 1/4 cup unsalted butter
- 3/4 cup firmly packed light brown sugar
- 2 tbsp dark rum
Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/4 tsp ground cinnamon
- 3/4 cup whole milk
- 1/4 cup sour cream
Rum Sauce:
- 1/2 cup unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup dark rum
- 2 tbsp dark corn syrup
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
*Optional: vanilla ice cream, toasted coconut flakes.
Instructions:
- Preheat oven to 350°F. Spray a 9-inch cake pan with cooking spray.
- For topping: add coconut flakes and walnuts to bottom of prepared pan. Spread evenly.
- In a large saucepan, melt butter over medium-high heat. Stir in brown sugar, cooking until sugar is dissolved. Stir in rum, you will see it sizzle- this is normal. Cook for about 1-2 minutes. Pour mixture over coconut/walnuts in cake pan.
- For the cake: In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, about 3-5 minutes. Add eggs, one at a time, beating well until combined. Add in vanilla.
- In another bowl, whisk the flour, baking powder, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture alternately with the milk- beginning and ending with the flour mixture. Beat until just combined, careful not to over mix batter. Then fold in sour cream by hand with a spatula.
- Spread batter evenly over coconut/walnut mixture.
- Bake for about 45-50 minutes or until toothpick inserted comes out clean. Let cake cool in pan before inverting cake onto a plate.
- For the Rum Sauce: In a medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to low and cook for 2-3 minutes, stirring sauce constantly. Let sauce cool to room temperature before pouring over cake.
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To view the original Star Clippers recipe post, click here!