I'm always looking for an excuse to enjoy it (Best vacation souvenir? Rum cake! What to serve at Christmas dinner? Rum cake! Birthday coming up? Definitely rum cake!), so I have to admit that I freaked out a little bit when I was contacted by the folks at Hanau Premium Liquor Cakes, to help them create some fab recipes for their line of boozy cakes.
Yeah, I was so in...
Today is the first day of their Indiegogo campaign, and I'm really excited to be able to help them spread the word!
Well you can just eat them, of course, or you can turn them into a really fun summer party dessert like these Mini Coconut Ice Cream Rum Cakes.
Moist Cruzan coconut rum cake, layered with ice cream, shredded coconut and topped with your favorite sundae toppings.
You start off with the cake: I chose coconut for this recipe, but you can really play around--I bet the margarita cake would be amazing with a lime ice cream, or bourbon cake with butter pecan! Then layer in the ice cream and freeze until solid.
Unmold it just before serving and go wild with the toppings.
Want to buy and taste one of these gorgeous cakes yourself?
Click on over to their Indiegogo campaign to make a pledge at your desired level--you can choose from a variety of perks that include variety packs of the cakes, monthly gift subscriptions, and even some cool vacation trips to visit and tour the distilleries where the spirits are made.
Note: This post is sponsored by Hanau Premium Liquor Cakes. Thank you for supporting great companies like these who make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and recipes are (of course!) my own.
Mini Coconut Ice Cream Rum Cakes
Yields 2 mini ice cream cakes (multiply as desired!)
3 Cruzan® Rum Coconut Rum Cakes (4-oz size)
1 pint coconut ice cream, softened
1/2 cup grated coconut
whipped cream, maraschino cherries, and sprinkles, for garnish
Remove cakes from plastic wrap and set aside. Rinse and dry the rum cake tins, then line with heavy duty plastic wrap arranged so that it hangs over the sides.
Cut cakes into smaller pieces and press into bottom of tin to create one even layer, about 1 1/2" thick. You'll need about 1 1/2 cakes per tin, or use slices from a full-size cake to create the layers.
Scoop in about 1/2 cup ice cream, and use a spoon to smooth into an even layer, 1 1/2" thick.
Repeat with other tin, then sprinkle both with grated coconut. Cover and freeze for at least 6 hours, or until very firm.
Insert a butter knife between edge of tin and plastic wrap and gently pull the cake up (don't be afraid to force it--you can always reshape it a bit once it's out of the tin.) Peel away the plastic wrap and arrange on a serving platter.
Top with whipped cream, maraschino cherries, and sprinkles (or any of your favorite toppings!), and serve immediately.