A bottle of Rum.

 This past Thanksgiving was hosted with my father and mother at our house.

Yes, I still live at home.

Sue me.

I would say my sister helped as well, but really, she just watched futbol, ate turkey, and took a nap for 3 hours afterward.

She’s soooooo American.


 Anyway, our dessert table is always overflowing with everything sugary and sweet around the holidays.

This year’s hit: my grandmother’s Rum Cake.

Hello melt in my mouth cake from heaven.

This is my take on it since she won’t return my call to give me the recipe.


We are going to add some tangerine zest to this cake.


We like zest round’ these here parts.


This cake is infused w/ tangerine zest and vanilla.

Oh, and it’s soaked in tangerine juice.


Oh, oh and then it’s topped w/ a coconut rum glaze.




Alcohol in your cake…boom!

Vanilla Citrus Cake w/ Coconut Rum Glaze
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Melt in your mouth vanilla cake zested w/ fresh tangerine and soaked with sweet, tangy, tangerine juice, and topped w/ a coconut rum glaze. Gluten-free, paleo, refined sugar-free.
  • ¼ c. extra-virgin olive oil
  • ¼ c. + 2 T. pure honey
  • ¼ c. light, canned coconut milk
  • 3 large eggs
  • 2 t. pure vanilla extract
  • ¼ c. + 1 T. coconut flour, sifted
  • ¼ c. almond flour, sifted
  • ½ t. baking soda
  • ¼ t. salt
  • zest of two honey tangerines
  • juice of two honey tangerines
  • For the glaze:
  • 1 T. coconut butter, slightly melted
  • 1 T. full-fat coconut milk, at room temperature
  • 1 t. rum (I used Malibu coconut rum)
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish w/ cooking spray.
  2. In a large bowl, whisk together the oil, honey, coconut milk, eggs and vanilla.
  3. Stir in the sifted coconut and almond flours, baking soda, and salt until smooth.
  4. Fold in the tangerine zest.
  5. Pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Out of the oven, gently poked holes into the cake using the tines of a fork.
  7. Sqeeze the tangerine juice over the cake, allowing the juice to soak into the cake through the holes.
  8. Once the cake is cooled, cover and place in the refrigerator until chilled.
  9. To make the glaze, whisk all of the ingredients together until smooth.
  10. Drizzle over the cake.
  11. Cut into squares and serve.



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