Gluten free Malibu cake

This gluten free cake with coconut water and Malibu makes the perfect summer time treat.
This gluten free cake with coconut water and Malibu makes the perfect summer time treat.

After the success of my gin and lemon cake, I started thinking about how I would incorporate other sprites into cake. For me there are two more very obvious spirits that would work well in a cake. One of them being Malibu or a white coconut rum of your choice.

This drink reminds me of summer and my younger drinking days. I will always remember one of my friends telling me about Malibu and coke. To me it sounded horrid, but after one sip I was hooked. I have always loved coconut and the sweetness of it. I am intrigued by the texture of it and rather like the grittiness of it. I know that not everyone is sold on the texture of it but like that taste, and there are those who really don’t like either.
This cake follows the same recipe as the gin and lemon cake, with a few obvious changes and additions.
The verdict... This is a really moist and light cake and the Malibu and coconut water really make the cake. I don’t think that the cake would taste as nice if you used an essence. Essence can make things taste artificial, the water and the Malibu is full of flavour and just gives it that something extra.
You might be worried that that the amount of alcohol in the cake will be overwhelming. It is not, and you are left with a coconut aftertaste rather than an alcoholic one.
One of my many cake testers said that it ‘tastes like a squidgy bounty’. The dark chocolate on the tops compliments the coconut and balances the sweetness from the additional sugar in the syrup out.
If you are looking for something different for summer, why not try making this cake, I don’t think you will be disappointed.
4 eggs, weighed in their shells
equal weight of:
caster sugar
Gluten free self-raising flour
1 tablespoon xantham gum
2 shot of coconut water
3/4 cup of desiccated coconut
1/2 tsp vanilla extract/essence
3 shots of Malibu or a coconut white rum of your choice
Ingredients for the drizzle and syrup.
3  shots of Malibu or a coconut white rum of your choice
2 shots of coconut water
100g granulated sugar
100g melted dark chocolate
1. Ensure that all your ingredients are at room temperature, and preheat the oven to 180C.
2. Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale.
3. Crack in the eggs, and beat until combined. Sieve in the flour, desiccated coconut, and xanathan gum and mix. Be careful that you don’t over mix the flour into the batter as you will make the mix tough.
4. Add coconut water and 3 shots of Malibu and mix.
5. Pour the batter into a lined 1kg loaf tin and bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.
6. Remove from the oven and set aside while you make the drizzle. Combine the sugar, 3 shots of Malibu and the coconut water in a saucepan. Heat on a low temperature until all of the sugar is dissolved. You might want to stir the mix continuously so that you know when all the sugar has dissolved.
7. Prick the surface of the cake with a fork or a skewer, then poor over all of the syrup onto the cake. Leave the cake to cool.
8. Once cooled, melt the chocolate. I prefer to do mine over a bain-marie, but you might prefer to do yours in the microwave. Once the chocolate has melted drizzle over the cake and leave to cool.
Enjoy with a cup of tea, on it’s own, or with some vanilla ice cream for a dessert.
Happy gluten free baking 🙂

4 thoughts on “Gluten free Malibu cake

Add yours

    1. You can taste alcohol in the gin cake, but in this one you can’t. One more alcoholic cake to go 🙂

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