Jamaica Cake

Indulge in the tropical allure of Jamaica Cake, a delightful dessert bursting with bold flavors and rich textures. This moist and aromatic cake combines warm spices like cinnamon and allspice with the tropical essence of shredded coconut, creamy coconut milk, and a splash of dark Jamaican rum. Golden raisins add bursts of sweetness, while a tender crumb is created by alternating dry ingredients with coconut milk for a perfectly lush texture. Finished with an optional dusting of powdered sugar, this cake is as visually appealing as it is delicious. Perfect for gatherings or as a show-stopping end to any meal, Jamaica Cake brings a taste of the Caribbean straight to your table. Ideal keywords: tropical dessert, coconut cake, Caribbean-inspired cake, Jamaican rum cake recipe.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 0.5 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.25 cup dark Jamaican rum
• 0.5 cup unsweetened coconut milk
• 1 cup shredded coconut (unsweetened)
• 0.5 cup raisins
• 2 tablespoons powdered sugar (for optional dusting)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and dark Jamaican rum.

Step 5

Incorporate the dry ingredients into the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined.

Step 6

Gently fold in the shredded coconut and raisins using a spatula until evenly distributed in the batter.

Step 7

Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then carefully remove from the pan and cool completely on a wire rack.

Step 10

Optional: Dust the top of the cake with powdered sugar before serving for a touch of sweetness and decoration.

Nutrition Facts

Serving size	1282.1 grams (1282.1g)

Amount per serving	% Daily Value*
Calories	4787

Total Fat 240.90g	309%
Saturated Fat 166.70g	833%
Polyunsaturated Fat 0.00g
Cholesterol 946mg	315%
Sodium 2465mg	107%
Total Carbohydrate 596.40g	217%
Dietary Fiber 31.00g	111%
Total Sugars 369.40g
Protein 56.50g	113%

Vitamin D 123IU	615%
Calcium 643mg	49%
Iron 21mg	119%
Potassium 1821mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 4.7%

Carbs: 49.9%