Date Rum Cake With Walnuts And Coconut Recipe

Name: Date Rum Cake With Walnuts And Coconut Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray or vegetable oil; 1 cup chopped walnuts; 1/2 cup shredded coconut; 2 cups all purpose flour; 1/2 cup (3.5 ounces) instant vanilla pudding mix; 2 teaspoons baking powder; 1 teaspoon salt; 1 1/2 cups sugar; 8 tablespoons unsalted butter, at room temperature; 1/2 cup milk; 1/2 cup vegetable oil; 4 eggs; 1/2 cup dark rum; 2 teaspoons vanilla; 1 cup chopped pitted dates; 4 tablespoons unsalted butter; 1/4 cup water; 1 cup sugar; 1/2 cup dark rum; 1/2 teaspoon vanilla

Servings: persons

Baking spray or vegetable oil
1 cup chopped walnuts
1/2 cup shredded coconut
2 cups all purpose flour
1/2 cup (3.5 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
8 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/2 cup vegetable oil
4 eggs
1/2 cup dark rum
2 teaspoons vanilla
1 cup chopped pitted dates
4 tablespoons unsalted butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
1/2 teaspoon vanilla

1
: Adjust oven rack to middle position and preheat oven to 325u00b0F. Grease bundt pan with baking spray or vegetable oil. Sprinkle bottom evenly with walnuts and coconut.
2
In a medium bowl, whisk together flour, pudding mix, baking powder, and salt; set aside.
3
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add vegetable oil and milk and beat to combine. Beat in dry ingredients, followed by eggs. Beat in rum and vanilla extract. Fold in dates with a rubber spatula.
4
Pour batter into prepared pan and smooth top. Bake until a cake tester inserted into the cake comes out clean, about 55 minutes. While cake is cooling, make sauce.
5
: Combine butter, water, sugar, and rum in a medium saucepan over medium high heat. Let come to a boil, stirring occasionally, then reduce heat and let simmer until slightly thickened, about 7 minutes. Take off heat.
6
Use a chopstick or toothpick to poke holes all over the top of the cake. Carefully pour rum sauce over cake until all is absorbed. Let stand at least 20 minutes before serving.

1719

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Baking spray or vegetable oil, 1 cup chopped walnuts, 1/2 cup shredded coconut, 2 cups all purpose flour, and more.

Yes, Date Rum Cake With Walnuts And Coconut Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!