A boozy chocolate and rum cake for any occasion!

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2.5 cups All-Purpose Flour
  • 1 cup Cocoa Powder
  • 1.5 teaspoons Baking Powder
  • 1.5 teaspoons Baking Soda
  • 1 teaspoon Sea Salt
  • 2 cups Coconut Sugar
  • 0.5 cup Avocado Oil
  • 3 extra large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Full Fat Coconut Milk
  • 0.5 cup (hot/warm) Coffee
  • 3 ounces Dark Rum
  • 1 cup Palm and Coconut Shortening
  • 3 cups Organic Powdered Sugar
  • 0.5 cup Cocoa Powder
  • 3 Tablespoons Full Fat Coconut Milk
  • 2 Tablespoons Dark Rum
  1. Instructions
  2. 2 Tablespoons Dark Rum
  3. Get a large bowl and whisk together the dry ingredients. Set aside.In a second large bowl or your standing mixer with the paddle attachment, add the coconut sugar, avocado oil, eggs, and vanilla extract. Mix well.Next, add 1 cup of the dry ingredients to the wet along with 1/3 cup of the coconut milk.Mix then add another cup of the dry ingredients, 1/3 cup of the coconut milk and mix again.Add the remainder of the dry ingredients and the rest of the coconut milk and give it one quick mix.Lastly, add the coffee and rum and mix one more time until combined. Do not over mix.
  4. Lightly grease two equal size cake pans with some avocado oil and add parchment paper to the bottom of the cake pans.You can also lightly dust the pans with some cocoa powder to make sure the cakes will come out easily.Divide the cake batter by two and pour into your prepared cake pans.Bake the cakes on the middle rack in your preheated oven for 20-25 minutes then allow them cool in the cake pans for 10-15 minutes before turning them out onto a cooling rack to cool completely.
  5. After your cakes are completely cooled, it’s time to make the rum chocolate frosting.Add the palm and coconut shortening to a large bowl or standing mixer with the paddle attachment and mix on medium speed for about 1 minute.Next, sift the powdered sugar and cocoa powder into the bowl and also add the coconut milk and rum.Mix on medium high speed for 3-4 minutes then give the bowl a good scrape on all sides and the bottom of the bowl with a spatula and mix again for a couple of minutes.If the frosting looks a bit thick, add another 1/2 tablespoon of coconut milk then mix again.
  6. Add about half of the frosting to one of the cakes then place it on a large plate or your cake stand.Carefully place the second cake on top of the frosted cake then use the rest of the frosting to decorate however you like!
  7. Serve immediately or lightly cover the cake with plastic wrap to keep it moist and store on your kitchen counter for up to 4 days.