Oat, Coconut & Rum Cake
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Oat, Coconut & Rum Cake
Recipe by Courtney Roulston
Serves – 6-8
Prep Time – 20 minutes
Cooking Time – 45 minutes
Ingredients
1 cup Red Tractor rolled oats
½ cup desiccated coconut
250 ml coconut milk
Pinch of sea salt
1.5 cups plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
150 g butter, at room temperature
100 g golden syrup
100 g brown sugar
30 ml rum
2 large eggs, room temperature
Icing sugar for dusting
Double cream to serve
Method
Preheat the oven to 180 degrees C. Grease and line a springform cake tin with baking paper.
Place the oats in a food processor and pulse until you have a rough mixture. Transfer the oats to a bowl along with the desiccated coconut, coconut milk, and a good pinch of salt. Set aside at room temperature for 10 minutes to soak.
Sift the flour, baking powder, and bicarbonate of soda into a bowl.
Combine the butter, golden syrup, sugar, and rum into the bowl of a stand mixer fitted with a paddle and blend for 5 minutes, or until creamy and combined. Add in the eggs one at a time, beating in between each addition. The mixture will look slightly split at this stage. Remove the bowl from the mixer and using a rubber scraper fold through the oat mixture until combined, then gently fold through the flour until the batter is all incorporated.
Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 20 minutes then dust with icing sugar and serve with double cream.
