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🍰 Moist Coconut Rum Cake with Chocolate Glaze

289 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 80 g Raw Cane Sugar
• 0.5 tsp Vanilla Powder
• Salt
• 80 g Coconut Oil
• 65 g Sour Cream (30 % Fat)
• 4 tbsp STROH Rum (80)
• 160 g Spelt Flour Type 630
• 1 tsp Baking Powder
• 5 tbsp Coconut Flakes (32 g)
• 2 tbsp Coconut Chips (12 g)
• 40 g White Chocolate
• 150 g Cream Cheese (20 % Fat in dry matter)
• 2 tbsp Maple Syrup

Instructions

1. 1. Beat the eggs, sugar, vanilla powder, and a pinch of salt with a mixer until the mixture is airy and frothy.
2. 2. Stir the coconut oil into the egg mixture gradually.
3. 3. Add the sour cream and mix everything well.
4. 4. Add 3 tablespoons of STROH Rum 80 and stir them in.
5. 5. Sift the flour together with the baking powder over the mixture.
6. 6. Add the coconut flakes.
7. 7. Stir everything into a smooth, uniform batter.
8. 8. Pour the batter into a baking pan lined with parchment paper.
9. 9. Smooth the surface.
10. 10. Bake the cake in the preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for 50 to 55 minutes.
11. 11. Roast the coconut chips in the oven during the last 5 minutes.
12. 12. Remove both from the oven.
13. 13. Set the coconut chips aside.
14. 14. Let the cake cool down completely in the pan.
15. 15. Melt the chocolate in a hot water bath.
16. 16. Stir the melted chocolate until smooth with the cream cheese, 1 tablespoon of STROH Rum 80, and maple syrup.
17. 17. Carefully loosen the cake from the pan.
18. 18. Place it on a plate.
19. 19. Spread it with the chocolate cream.
20. 20. Garnish it with the roasted coconut chips.

Nutrition per serving

• kcal: 289
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 24 g