This beauty of a cake is tangy yet sweet, with a hint of tropical amazingness… Probably one of my best ever creations. Check it out! Plus, it’s vegan (of course!)
Spiced rum, lime & coconut drizzle cake
Step 1: the sponge
2 c. plain white flour (all purpose flour) – I have also used half spelt, half WW pastry flour and it worked well
1 c. sugar
2 tsp. baking powder
1/2 tsp salt
2 tbsp ground flax seeds
1/2 c. Shredded coconut
1 c. Almond/coconut milk
1/3 c. oil
2 tsp vinegar
zest of 1 lime
1/4 c. applesauce
1. Mix dry ingredients in a large bowl (flour, sugar, baking powder, salt, flax, coconut)
2. Mix wet ingredients together (non-dairy milk, oil, vinegar, zest, applesauce)
3. Combine wet + dry, but do not overmix.
Bake for about 30-40 mins at 350 F/ Gas Mark 4 (timing depends on what size tin you use).
When the cake comes out of the oven, leave it in the pan and make the syrup (step 2).
Step 2: the rum-lime syrup
1/4 c. sugar
1/4 c. lime juice
2 tbsp dark spiced rum
1 tbsp water
Warm ingredients in a pan until the sugar has melted. Prick holes in the cake using a cocktail stick and then, using a pastry brush, brush the syrup over the cake (trying to make sure it goes in the holes). Make sure you do this while the cake is still warm!
Step 3: the icing
1-1.5 c. icing sugar
1 tbsp dark spiced rum
3 tbsp lime juice
Some lime zest!
About 1/4 c. shredded coconut
Combine ingredients (except for the coconut) and ice once the cake has cooled. Taste the icing to make sure it is to your preference- if you like it tangy, use more lime juice, if you want it more alcoholic, put more rum!
While the icing is still wet, put coconut on top of the cake. Yum!