Mojito Bundt Cake
Today I’m celebrating my love for mojitos in the form of a cake for this month’s citrus themed #BundtAMonth. As you may know, I adore mojitos. They’re my absolute favorite cocktail. When An from Bakerstreet announced that January’s theme was citrus, this cocktail instantly came to mind.
Citrus is a great way to brighten and add mucho flavor to desserts. It’s also a great way to brighten this dreary winter weather we’ve been having. At this point, I’m willing to give up an hour of sleep if it means I get some daylight back at the end of the day. Getting dark at five o’ clock doesn’t agree with me. All it does is make me lazy, tired, and sad. I thrive on sunlight, as I think we all do. When the sun is out, I have more energy. It gives me the charge I need to exercise, conquer the laundry, and stay up past seven o’ clock. No sunlight = no energy, which = messy house.
It may be awhile before I get the sun back. In the meantime, I’ll let citrus brighten my day and my cake.
This bundt cake may appear plain, but I promise you, it’s far from plain. It’s full of zesty lime, coconut milk, and–drum roll–coconut rum. And, if that weren’t enough, it gets topped with a mint and rum syrup.
The warm cake soaks up the syrupy glaze creating a moist cake with a crispy crust. It’s beyond delicious.
To prevent myself from consuming this entire cake, I shared half of it with my parents. The cake wasn’t even in the house for 5 minutes before my mom cut herself a nice, thick slice. The entire time she’s eating, I hear her saying, “Wow, this cake is really good, Jenn. I really like how light it is. It’s super moist, too. Mmm, the lime really shines.” I suppose she liked it.
- 3 cups all-purpose flour
- 1 tbs. baking powder
- ½ tsp. kosher salt
- 1 cup unsalted butter, at room-temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tsp. vanilla extract
- zest of 3 limes
- ¼ cup lime juice (about 3 limes)
- 2 tbs. coconut or white rum
- 1 cup coconut milk
- ½ cup sugar
- ¼ cup water
- ½ cup fresh mint, roughly chopped
- 2 tbs. coconut or white rum
- 1 tbs. lime juice
- Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
- In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Add the vanilla, rum, lime zest, and lime juice. Whisk to combine.
- Add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until the batter is smooth and flour is fully incorporated.
- Transfer the mixture to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a wire rack in the pan for 30-minutes before removing.
- Poor the glaze slowly over the warm cake, allowing the cake to soak up the glaze.
- Allow the cake to cool fully. Slice and serve.
- In a medium-sized saucepan over medium heat, add sugar, water, and mint. Bring the mixture to a gentle boil and cook until the sugar dissolves. Take off the heat and allow to cool for 15 minutes before straining. Add the rum and lime juice.