Coconut, Lemon and Rum Cake Recipe

This is a delicious recipe for a moist and flavorful Coconut, Lemon and Rum Cake. The combination of sweet coconut, tart lemon and punchy rum creates an incredibly delicious cake.


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • ⅔ cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup shredded coconut, plus more for garnish
  • ¼ cup dark rum or coconut rum (optional)


    Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or non-stick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda and salt.In a large bowl or stand mixer, beat the eggs until they are light and foamy. Add the sugar and mix until combined.Slowly add in the oil and mix until fully incorporated. Add the sour cream, vanilla extract and lemon zest and mix until combined.Add the dry ingredients to the wet ingredients in two batches, mixing until just combined after each addition.Stir in the shredded coconut and rum (if using). Pour batter into prepared pan.Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before serving.

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