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Amanda's Rum & Raisin Cake / Rum & Coconut Frosting Recipe

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This recipe for Amanda's Rum & Raisin Cake / Rum & Coconut Frosting is from Ma's West Indian Cookbook - 7th Edition (2023) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
CAKE MIX
1/3 cup Trinidadian rum
2 1/4 cup raisins
6 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon grated nutmeg
1 teaspoon vanilla essence
1 cup softened butter

TRINIDAD RUM SYRUP

2 cups brown sugar
1 teaspoon vanilla essence
1/2 cup water
4 tablespoons lime juice
1/3 cup Trinidadian rum
1 stick of cinnamon
1 teaspoon grated nutmeg
Dash of grated ginger

COCONUT FROSTING WITH A FLARE

5 cups coconut milk
1 1/2 cups icing sugar
1/2 cup toasted / parched, shredded coconut
Grated nutmeg
Dash of allspice

Directions:
Directions:
Boil rum and raisins for about 5 minutes for cake mix.
Set aside to cool.
Preheat over 350º F. and butter your baking pan.
Mix butter and sugar, slowly adding eggs, then flour and all other ingredients.
Pour into baking pan and bake for about 55 to 60 minutes.

TRINIDAD RUM SYRUP
Boil rum and raisins and all other ingredients for syrup, for about 5 minutes.
Pour over finished cake and cool.

COCONUT FROSTING WITH A FLARE
Mix coconut milk, icing sugar, allspice and nutmeg and shredded coconut.
Whip to a soft smooth consistency. Spread over warm cake and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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