Vegetarian Recipes

Coconut Rum Cake

My love for rum cakes runs deep. If yours does too, this is the cake for you. It’s hard to tell from the photo, but this beauty is basically a toasted coconut macaroon in cake form – doused in rum. It has a strip of freeze-dried raspberries baked in, but if you prefer pineapple, that swap is also really great. Sometimes I skip the fruit all together & let the rum really take center stage. A dusting of powdered sugar before serving makes it pretty.

Fruit or No fruit? What Kind?

You can see the strip of fruit (raspberries) in the rum cake in the photos above and below here. I’ve been using freeze-dried fruit a lot in my baking lately because it has incredibly intensity, color, and none of the moisture that goes along with fresh or frozen fruit. It works particularly well in cookies, cakes, quick breads, crusts, etc. Not as great for fruity fillings, although you could use it as a boost or accent as a percentage of the overall filling.

Rum Cake Add-Ins

Aside from the raspberries, the recipe below is quite straightforward, a great coconut rum cake canvas. From there you can take in in oh-so-many directions. Sometimes I add spices – a bit of Vietnamese cinnamon or freshly grated nutmeg is alway welcome. Grated makrut lime is amazing if you use freeze-dried pineapple in place of the raspberries. To be honest, you can’t really go wrong adding citrus zest in general – lime, lemon, Meyer lemon, orange – or a blend. All good. Last idea – how about a Dark ‘N’ Stormy rum cake? You could add dried ginger, candied ginger, and/or grated ginger. Along with the coconut? Yes please.

What Type of Rum Makes the Best Rum Cake?

Like most other recipes that call for alcohol in them, use wine (or in this case rum), choose something you drink anyway. It should taste delicious. On the rum front for this recipe there is a range of rums to choose from. I like a good-quality dark or spiced rum for this cake – the more flavor the better.

Transferring the Cake Batter into the Pan

I just want to call out the way I build this cake. I fill the baking pan two-thirds full with cake batter, and then sprinkle with the raspberries. After that I use a fork to poke and work the berries down into the batter just a bit. Lastly, top with the remaining batter (see below), and give the whole pan a couple good thwaps on your counter. This gives you a nice, condensed stripe of berries along the base of the finished rum cake. You could, of course, fold the raspberries into the batter along with the rest of the flour mixture, so they’re more evenly dispersed, but I like this version best.

How to Apply the Rum Syrup

This cake itself isn’t huge, but it can take on a good amount of rum. You can see my set up in the photo below. That is the cake hot out of the oven, just turned out of the pan. It is on a cooking rack arranged over a rimmed baking sheet. The rim on on the baking sheet keeps any run-away rum in the pan and off the counter. Be sure to brush the rum syrup all over the tops, sides, and inside the center of the cake.

Turning Cake into Rum Cake

There are other ways to get the rum syrup into the cake as well. You can pour half of it over the cake while it is still warm and in the pan. Turn the cake out after that and finish by topping it with the remaining rum. I like this approach in theory, and you’ll see it used in alot of other recipes, but the syrup tends to break down the crumb of the cake a bit, and you’re more likely to have trouble getting the cake out of the pan. I play it safe, and glaze after the turnout.

The finished rum cake dusted with lots of powdered sugar just before serving.

Here’s a close-up of a cross-section of the cake…

What type of Coconut?

One last thing, you really want to get the coconut right here. The key is unsweetened, dried coconut. And it’s important that it is finely grated. I see a lot of big-flake coconut in the stores now, and I love it, but it’s not right for this cake. If you want to get that nice, moist crumb you see in the pics, get the finely grated – I usually grab the Bob’s Red Mill brand for this cake if I see it in the store.

I hope you really enjoy this rum cake! It’s incredibly moist, tasty, and versatile. Aside from this cake I’ve been doing a lot of baking lately, both sweet and savory. I call out a few recent favorites that you might also enjoy as well. There’s this beautiful braided onion bread, this zucchini bread, cinnamon rolls forever, and this easy little bread made with rolled oats and whole wheat flours. These brownies are my absolute favorite, and everyone loves this Violet Bakery Chocolate Devils’ Food Cake. Happy baking! -h

Coconut Rum Cake

The cake bakes right to the edge (pictured above) of a 6-cup pan which can make some bakers a bit nervous. If that’s you, bump up to a 7-cup bundt pan. I’ve also had success using a 1-lb loaf pan (8.5-inch x 4-1/2-inch) for this cake, but you will need to bake the cake significantly longer for the middle to set.

INGREDIENTS

Rum Syrup:

1/3 cup / 65g sugar
2/3 cup / 160ml rum

The Cake:

- 9 tablespoons / 135g unsalted butter, room temp, plus more for the pan
- 3 eggs, room temperature
- 1 1/2 cups / 140g finely grated unsweetened coconut
- 1 1/2 cups / 300g sugar
- 1 1/2 cups / 190g unbleached all-purpose flour
- 1 teaspoon / 4g baking powder
- 1/2 teaspoon / 3g fine grain sea salt
- 3/4 cup / 180 ml buttermilk
- 1- ounce / 28g freeze-dried raspberries, crushed a bit
- Powered sugar, for serving

INSTRUCTIONS

Make the Rum Syrup:

Combine the 1/3 cup sugar with 1/3 cup water in a small sauce pan over medium heat. Bring to a simmer and stir until sugar is dissolved. Remove from heat, stir in the rum and allow to cool to room temperature while you work on the rest of the cake.

Make the Rum Cake:

1. If you haven’t already done so, allow your butter and eggs to come up to room temperature. Preheat your oven to 350F with a rack in the center.
2. Prepare the pan. Butter and flour (or coconut flake) a 6-cup bundt pan (see the head notes for alternate pan size ideas). Set prepared pan aside.
3. Combine the coconut and a big spoonful of the sugar in a food processor (or blender). Pulse until the coconut breaks down into tiny dry flecks. Stop short of the coconut breaking down into any sort of paste. You’re after a coarse coconut meal texture. Whisk this coconut mixture in a medium bowl along with the flour, baking powder, and salt. Set aside.
4. Make the batter. Using a mixer (or by hand), beat the butter until creamy. Add the sugar and continue to mix until uniform. Beat in the eggs one at a time, scraping the sides of the bowl a few times along the way. Gradually add the buttermilk, mixing until it is just incorporated. Fold in the flour mixture, mixing just until the batter is uniform. Transfer 2/3 of the batter immediately to the pan, sprinkle with the raspberries, and then use a fork to press the berries into the batter a bit, you want to make sure they are pushed into the batter, so you don’t end up with any dry pockets. Cover the berries with the remaining cake batter, and rap on the counter a few times to knock out any air bubbles.
5. Bake for 45-55 minutes or until a cake tester to the center comes out clean. If you’re baking in a loaf pan, this can take quite a bit more time. When done baking, remove from the oven, wait five minutes, and turn out onto a cake rack arranged over a rimmed baking sheet. Brush, with the cake right side up, all over with the rum syrup. I usually do this in two batches, letting the cake absorb the first half of the syrup first. Wait ten minutes, then apply the rest of the syrup.
6. Serve dusted generously with powdered sugar.
7. This cake stores beautifully, wrapped and refrigerated, for days. Bring back to room temperature to serve, redusting with more powdered sugar if needed.

NOTES

Serves 12.

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Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!