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Perfect Jamaican Rum Punch Green Velvet Layer Cake with Coconut Frosting

Jamaican Rum Punch Green Velvet Layer Cake - featured image
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A vibrant green velvet layer cake infused with Jamaican rum punch and topped with creamy coconut frosting, perfect for celebrations and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp green gel food coloring (AmeriColor recommended)
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120ml) Jamaican rum punch (e.g., Appleton Estate)
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) full-fat coconut milk
  • 1 tsp vanilla extract
  • ½ cup (50g) shredded sweetened coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. In another bowl, whisk together buttermilk, Jamaican rum punch, vegetable oil, eggs, vanilla extract, and green gel food coloring until smooth.
  4. Slowly pour wet ingredients into dry ingredients while mixing on low speed. Increase to medium speed and beat for about 2 minutes until smooth and combined. Avoid overmixing.
  5. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should have a vivid green color.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, alternating with coconut milk, beating until fluffy.
  9. Mix in vanilla extract. Adjust consistency with more coconut milk or powdered sugar if needed.
  10. Place one cake layer on serving plate. Spread about 1 cup of frosting evenly over the top.
  11. Place second cake layer on top and frost the top and sides with remaining frosting.
  12. Sprinkle shredded sweetened coconut over the top and sides. Toast coconut lightly if desired.
  13. Refrigerate cake for at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Use gel food coloring for vibrant green without thinning batter. Chill cake layers between frosting steps for easier assembly. Substitute buttermilk with almond or oat milk plus lemon juice for dairy-free. Use non-alcoholic punch for family-friendly version. Toast shredded coconut for extra flavor if desired.

Nutrition

Keywords: Jamaican rum punch, green velvet cake, coconut frosting, tropical dessert, layer cake, easy cake recipe, celebration cake

Find it online: https://sweetstirring.com/perfect-jamaican-rum-punch-green-velvet-layer-cake-recipe-for-easy-homemade-dessert/