Recipe courtesy of Gourmet Magazine

Individual Coconut Rum Chocolate Cakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 small cakes
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3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1/4 cup (1/2 stick) unsalted butter

1/2 cup sugar

2 large eggs

2 tablespoons dark rum

1/2 teaspoon vanilla

1/2 teaspoon salt

1/3 cup all-purpose flour

1/2 cup sweetened flaked coconut, toasted and cooled

Accompaniments: vanilla ice cream or whipped cream, toasted sweetened flaked coconut


  1. Preheat oven to 350 degrees F. Butter and flour 6 (1/2-cup) muffin tins.
  2. In a metal bowl set over a pan of simmering water, melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well. Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes.
  3. Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.

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