Ganzer winterlicher Kokos-Rum-Kuchen mit Cranberries auf eleganter Kuchenplatte, dekoriert mit Kokosraspeln

Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream

Name: Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream
Prep time: 45 min
Cook time: 50 min
Total time: 215 min
Yield: 12 Servings
Cuisine: International
Ingredients: 200.000 g 200g plain flour; 150.000 g 150g desiccated coconut; 180.000 g 180g caster sugar; 4.000 Stück 4 large eggs; 200.000 ml 200ml coconut milk; 120.000 g 120g butter; 2.000 TL 2 tsp baking powder; 1.000 Prise 1 pinch salt; 100.000 g 100g dried cranberries; 4.000 EL 4 tbsp dark rum; 500.000 g 500g mascarpone; 300.000 ml 300ml heavy cream; 80.000 g 80g icing sugar; 1.000 Stück 1 vanilla pod; 2.000 EL 2 tbsp desiccated coconut

⚠ Gluten ⚠ Milk ⚠ Eggs

Angeschnittener Kokos-Rum-Kuchen mit sichtbarer saftiger Krume und cremiger Mascarpone-Schicht

Kokos-Rum-Kuchen von der Seite auf festlicher Tafel mit weihnachtlicher Dekoration

Moist coconut cake with dark rum, dried cranberries and fluffy vanilla mascarpone cream. The exotic coconut flavor pairs perfectly with winter cranberries and aromatic rum.

Contains the following allergens:

Gluten Milk Eggs

Preparation

45 min.

Baking Time

50 min.

Servings

Difficulty

Hard

Instructions

Preheat oven to 180°C (350°F). Grease a 26cm springform pan and line with parchment paper. Soak cranberries in 2 tbsp warm rum for 15 minutes. Toast coconut flakes in a dry pan for 2-3 minutes until golden brown.

Cream butter and sugar for 5 minutes until light and fluffy. Beat in eggs one at a time. Combine flour, baking powder and salt. Alternately fold flour mixture and coconut milk into butter mixture. Gently fold in toasted coconut and drained cranberries.

Pour batter into prepared pan and smooth surface. Bake for 45-50 minutes until a skewer inserted in center comes out clean. Cool in pan for 10 minutes, then turn out and cool completely on wire rack.

Mix remaining 2 tbsp rum with 1 tbsp water. Pierce cooled cake all over with a skewer and drizzle rum mixture evenly over surface. Let soak for 30 minutes.

Split vanilla pod lengthwise and scrape out seeds. Beat mascarpone with icing sugar and vanilla seeds until smooth. Whip cream to soft peaks and gently fold into mascarpone mixture. Chill for 30 minutes.

Cut cake in half horizontally. Place bottom layer on serving plate and spread with half the mascarpone cream. Top with second layer and spread remaining cream on top. Sprinkle with coconut flakes and chill for at least 1 hour before serving.

Ingredients

12 Servings

200g plain flour 200 g
150g desiccated coconut 150 g
180g caster sugar 180 g
4 large eggs 4 Stück
200ml coconut milk 200 ml
120g butter 120 g
2 tsp baking powder 2 TL
1 pinch salt 1 Prise
100g dried cranberries 100 g
4 tbsp dark rum 4 EL
500g mascarpone 500 g
300ml heavy cream 300 ml
80g icing sugar 80 g
1 vanilla pod 1 Stück
2 tbsp desiccated coconut 2 EL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream make?

The recipe Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream?

Preparation takes about 45 minutes and baking about 50 minutes – roughly 215 minutes in total.

How long does Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream keep?

Winter Coconut Rum Cake with Cranberries and Vanilla Mascarpone Cream tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.