Divine coconut cake and berries

Who knew rum in cakes would be this good?

We're never all that sure where our experiments will take us... but putting Aluna rum into a cake was inspired.

A perfect end to a dinner party, or just for dinner... or the afternoon... or breakfast. Aluna rum gives this cake a lovely kick, served with berries and soured cream it's a grown-up take on something we all know and love.

Aluna rum coconut cake, served with fresh berries and soured cream

INGREDIENTS

For the cake

• 200g caster sugar

• 120g fresh brioche crumbs (

• 100g desiccated/shredded coconut

• 1 tsp baking powder

• 4 eggs

• 75g coconut cream

• 150ml coconut oil

• 75ml Aluna Coconut Rum

For the Aluna rum syrup

• 450ml water

• 200g caster sugar

• 4 tbsp Aluna Rum

For the berries

• 150ml Aluna Syrup

• 375g mixed seasonal berries

To serve

• 1 lime (frozen)

• Sour Cream

METHOD

1. Preheat oven to 140 degrees. Mix the sugar, brioche crumbs, desiccated/shredded coconut and baking powder in a large bowl. Whisk the eggs in a large bowl and whisk in the coconut cream, oil and rum.

2. Beat the wet ingredients into the dry to make a batter. Pour into the 900g loaf tin lined with baking paper and bake for 1 hour or until a skewer comes out clean.

3. Remove to a wire rack and leave to cool for 10 mins then turn out, remove paper and cool further.

4. In a saucepan, combine water and sugar and bring to the boil and continue boiling for 5 minutes until syrupy, allow to cool slightly, stir in the rum, then liberally brush the cake with it, reserving 150ml for the berries.

5. Mix the berries with the syrup and let them sit at room temperature for 30 minutes. Drain in a colander, reserving the syrup and juice, whisk together to make a sauce.

To plate

Cut the cake into 1 inch slices, and place onto a dessert plate, put a heaped tablespoon of berries over one corner, add a dollop of sour cream to the plate , drizzle with the sauce, and finally grate over frozen lime.