![Coconut milk rum cake](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/qmoonirf3zehrwlcquuv.jpg?auto=webp&optimize=medium)
Coconut milk rum cake
6
Points®
Total Time
4 hr 35 min
Prep
20 min
Cook
15 min
Serves
12
Difficulty
Easy
This “drunken” sheet cake is perfect topped with ripe, juicy mangoes. There’s no oil or butter in the lightly spiced cake, but when you drench it with the coconut sauce, it comes to life. It is important to let the cake soak in the sauce for a few hours in the refrigerator to be sure to give it a change to absorb the sauce. The result is a comforting moist and tasty cake. This is a great cake for entertaining because it can be made 1 day ahead.
Ingredients
Cooking spray
1 spray(s)
Self-rising flour
1 cup(s)
Ground allspice
¼ tsp
Ground cinnamon
½ tsp
Ground nutmeg
¼ tsp
Egg
4 large egg(s)
Sugar
⅓ cup(s)
Plain unsweetened almond milk
1½ cup(s)
Reduced fat coconut milk
14 fl oz, or cream
Maple syrup
3 Tbsp
Rum
2 Tbsp, dark
Vanilla extract
1 Tbsp
Light aerosol whipped cream
1 cup(s)
Mango
2 medium