Upside Down Caribbean Coconut Rum Cake

Ingredients

• 1/2 cup sweetened coconut flakes
• 1/3 cup chopped walnuts
• 1/4 cup unsalted butter
• 3/4 cup packed light brown sugar
• 2 tablespoons dark rum (preferably Caribbean)
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla essence (I use vanilla bean paste)
• 3/4 cup full-fat coconut milk (or regular milk)
• 1/4 cup full-fat sour cream
• Unsweetened coconut chips, for garnishing- optional
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup dark rum (preferably Caribbean)
• 2 tablespoons dark corn syrup
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla essence (I use vanilla bean paste)
• 1/4 teaspoon kosher salt

Instructions

1. 1

   Preheat the oven & prep: Position a rack in the center of the oven and preheat the oven to 350°F. Spray the bottom and side of a 9-inch round cake pan with nonstick cooking spray. Then line the pan with a parchment paper round and spray the parchment paper as well.

2. 2

   For the cake topping: Evenly spread the coconut flakes and chopped walnuts onto the bottom of the baking pan, then set aside. In a small saucepan, melt the butter over medium-high heat. Then stir in the brown sugar, cooking until the sugar is dissolved. Stir in the rum, you will see it sizzle- this is normal as the alcohol cooks out + evaporates. Cook the mixture, stirring often, for 1-2 minutes. Then remove from heat and evenly pour the mixture over the coconut flakes/walnuts in the cake pan, then set aside while you prep the cake batter.

3. 3

   For the cake: In a bowl, combine the flour, baking powder, salt, cinnamon, and cardamom and whisk the dry ingredients together until well combined- then set aside.

4. 4

   In a stand mixer fitted with a paddle attachment or in a large mixing bowl using an electric beater; beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating until just combined- be sure to stop and scrape down the sides of the bowl as needed. On low speed, gradually add the flour mixture to the butter mixture alternating with the milk- beginning and ending with the flour mixture, scraping down the sides of the bowl as needed. Beat the cake batter until just combined, careful not to over-mix. Then fold in the sour cream by hand with a spatula until briefly combined. The cake batter is somewhat thick.

5. 5

   Pour the batter over the coconut flakes/walnut topping mixture- use an offset spatula to spread the cake batter as needed.

6. 6

   Bake the cake: for 45-50 minutes at 350°F or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. Afterward, transfer the cake to a large plate or cake stand/platter.

7. 7

   For the rum sauce: In a medium saucepan, bring the butter, brown sugar, rum, corn syrup, heavy cream, vanilla essence, and salt to a boil over medium-high heat. Then reduce the heat to low and cook for 2-3 minutes, stirring the sauce constantly. Then remove the sauce from heat and let it cool down a bit before serving.

8. 8

   Serve: : Garnish the cooled cake with coconut chips, if desired. Slice the cake into wedges, passing the rum sauce over the cake servings. This cake is also incredible with a scoop of vanilla ice cream on top! Enjoy!