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Coconut Oil Cake w/ Rum Macerated Strawberries

On it’s own this cake is lovely any time of day— morning, noon or night. If you want to gild the lily, serve it with a scoop of ice cream and pour some of the the strawberries and rum over it.


2 large eggs

1 cup sugar

1/4 cup brown sugar

1 1/4 cups whole milk

1 1/4 cup coconut oil

1 1/3 cups flour

1/3 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 pint strawberries

light brown sugar

dark rum

Position a rack in the middle of the oven and preheat to 350 degrees.

Parchment and grease a 9” round cake pan and set aside.

In a medium bowl whisk together the eggs and sugar until smooth and homogeneous. Whisk in the oil and then the milk. Continue whisking until everything is smooth.

Sprinkle the flour evenly over the mixture. Sprinkle the coconut, baking soda, baking powder, and salt evenly over the surface of flour and whisk until smooth.

Pour the batter into the prepared pan, and smooth the top with a spatula or the back of a spoon. Bake for 30 to 40 minutes.

The cake is ready when a skewer inserted into the center comes out clean. The exact time will depend on your oven— start checking for doneness at 30 minutes.

To macerate the berries:

Hull and slice the berries. Macerate only as much as you'll need— about 3 per person. Sprinkle with a little brown sugar— about 1 teaspoon for every 3 berries. Add a splash of rum— about 2 teaspoons for every 3 berries. Toss and set aside for at least 10 minutes.


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