Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 9 tablespoons butter
- 2 tablespoons flour, plus
- 1 1/2 cups flour
- 1 cup sugar
- 4 eggs
- 1/4 cup dark rum
- 3 tablespoons strained fresh lime juice
- 1 teaspoon lime zest (finely grated lime rind)
- 1/2 cup yellow cornmeal
- 2 teaspoons double-acting baking powder
- Coconut cream sauce
- 3/4 cup sugar
- 1 cup water
- 2 cups coconut cream
- 6 egg yolks
- 2 tablespoons light rum
- 1 teaspoon vanilla
- =
Directions
Preheat oven to 350 o.
With a pastry brush spread 1 tblsp butter over bottom and sides of an 8" springform cake pan.
Sprinkle 2 tblsp flour into pan evenly.
remove excess flour.
In a deep bowl cream remaining butter with sugar until mixture is light and fluffy.
Beat in eggs- one at a time.
Add rum, lime juice, zest.
Continue beating until batter is smooth.
Combine remaining flour, cornmeal and baking powder about 1/2 cup at a time, beating weell after each addition.
Pour batter into the floured pan.
Bake in middle of oven for approx 1 hour Or until toothpick comes out clean.
Cool cake completely- remove from pan.
Cake is traditionally served with coconut cream sauce.
Coconut cream sauce:.
Combine sugar and water in a 2-3 quart pot.
bring to a boil over a moderate heat, stirring only until sugar dissolves.
Increase heat and cook briskly uncovered and undisturbed until syrup reaches 230 o with candy thermometer OR forms soft ball if dropped into cold water.
Remove pan from heat.
Stirring constantly pour in coconut cream in a thin slow stream.
Beat egg yolks until they are well blended.
Stir about 1/4 cup of hot syrup mixture into yolks, then beat mixture back into remaining syrup.
Return pan to low heat and stir for 4-5 minutes until sauce has the consistency of heavy cream.
Off of the heat stir in vanilla and rum.
Cover tightly and refridgerate the sauce for at least 2 hours or until it is thoroughly chilled.
Serve with RUM CAKE.