Bimini Chocolate Mango Rum Cake

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Bimini Chocolate Mango Rum Cake

The Bahamas is one of rare islands that doesn't grow sugar cane and make its own rum, although Bacardi had a factory here to produce its brands. So, when it comes to this recipe, feel free to use whatever brand of rum you prefer.


Chocolate Cake:
1 fresh egg
½ cup granulated sugar
3 ½ tablespoons oil
1/3 cup full fat milk
¼ cup sour cream
1/3 cup cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda

Rum Syrup:
½ cup water
½ cup granulated sugar
4 tablespoons dark rum

Combine all wet ingredients together using hand whisk. Add sifted dry ingredients slowly while combining, until smooth and lump free. Pour into greased Individual Bundt molds ¾ full.

Bake at 340 degree F until firm and when tested with skewer, comes out clean. While still warm pour over ¼ cup of rum syrup into each cake and allow to cool in mold
before unmolding.

Serving Suggestions
Peel and curt fresh mangos into 1/3" cubes and fill inside of bundt cake and serve with coconut sauce and tamarind syrup of fresh passion fruit and garnish with freshly picked mint.

Recipe provided by Paul Hayward, Senior Executive Pastry Chef of Bimini Road, an Atlantis Resort restaurant

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