Aruba Cashew Cake Recipe: Tropical Nuts and Rum-Infused Moisture

This Aruba cashew cake recipe delivers the island's signature tropical flavors in every moist, rum-infused bite. 🌴 The secret lies in blending fresh cashews with local rum and coconut milk for that signature Aruban sweetness and texture. I've perfected this recipe after years of baking, ensuring it stays perfectly moist without being too dense—just like the cakes you'd find at Aruba's famous bakeries.

The cake's magic comes from a simple but effective technique: soaking the cashews in warm rum and coconut milk for at least 2 hours (or overnight for deeper flavor). This creates a rich, velvety base that keeps the cake tender. The combination of warm spices like cinnamon and nutmeg adds warmth, while a hint of vanilla enhances the tropical notes.

What you'll end up with is a beautifully golden cake with a delicate crumb and just the right amount of firmness—perfect for slicing. The rum flavor infuses through every bite, creating a dessert that tastes like a vacation in every mouthful. This recipe is ideal for special occasions or when you want to bring a taste of Aruba to your table.

Serve with a dusting of powdered sugar or a drizzle of caramel sauce for extra indulgence. The cake pairs beautifully with a cup of strong coffee or a tropical cocktail. Here's how to make it—your taste buds will thank you!

Ingredients for aruba cashew cake

Tropical flavors start with these 12 simple ingredients—rum, cashews, and coconut milk make all the difference.

The cashews are the star here, so pick fresh, unsalted ones—the grocery store's bulk bins are perfect. Trader Joe's or Whole Foods usually carry the best quality. For the rum, Bacardi or Plantation work great, but any good-quality white rum will do. The coconut milk? Full-fat only—skip the light version, or the cake will be dry. If you can't find fresh cashews, toasted unsalted cashews from the baking aisle work too, but fresh gives the best texture. The vanilla extract matters—pure Madagascar bourbon vanilla is ideal, but imitation will work in a pinch.

No rum? Substitute with coconut water plus a splash of vanilla extract—it's not the same, but still delicious. Running low on coconut milk? Heavy cream plus a tablespoon of coconut extract mimics the richness. The baking powder is non-negotiable for that light crumb, but if you're out, baking soda plus an extra pinch of salt works. For the spices, freshly ground cinnamon and nutmeg make a huge difference—pre-ground can taste dull. The powdered sugar is optional, but trust me, it's worth the extra minute to dust the top before serving.

This cake keeps beautifully for 4-5 days in an airtight container at room temperature, but it's best enjoyed fresh. If you make it ahead, wrap tightly in plastic and store in the fridge—bring to room temp before serving. The rum flavor deepens over time, so it actually tastes better the next day. Slice and serve with a cup of strong coffee or a tropical cocktail. Leftovers? Freeze for up to 3 months—just thaw at room temperature before serving.

Step-by-step instructions for Aruba cashew cake

Here's how to create a wonderfully moist rum-infused cake with tropical cashew flavor.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. In a blender, combine the 1.5 cups fresh cashews with the 0.75 cup white rum and 1 can coconut milk. Blend until completely smooth—you should have about 1½ cups of creamy cashew-coconut mixture.

This step is crucial for the cake's signature moisture. I like to taste the mixture at this point—it should be rich, nutty, and slightly boozy. If you prefer less alcohol flavor, let it sit uncovered in the fridge for 10 minutes to allow some of the rum aroma to dissipate.

In a large mixing bowl, combine the 1 cup softened butter, 1.5 cups granulated sugar, 2 tsp vanilla extract, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Mix on medium speed for 2-3 minutes until light and fluffy—this should create a thick, pale batter. The mixture should nearly double in volume and leave clean streaks on the bowl.

In a separate bowl, whisk together the 2 cups all-purpose flour and 1 tsp baking powder. Sift this mixture once through a fine-mesh sieve to ensure no lumps remain. This prevents dense pockets in your cake and gives that perfect tender crumb.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—about 30 seconds. Then gently fold in the cashew-coconut mixture using a spatula. Be careful not to overmix; you should still see some flour streaks. Pour the batter into your prepared cake pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and spring back slightly when pressed. If the edges brown too quickly, tent with foil after 25 minutes to prevent over-browning while the center cooks.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely. This cooling process is important—it allows the cake to set properly and prevents it from becoming gummy.

Once fully cooled, dust the top generously with 0.5 cup powdered sugar using a fine-mesh sieve. This step isn't just for decoration—it adds a delicate sweetness that complements the rum and nutty flavors. For extra presentation, you can also add a few whole cashews around the edges.

Creative variations of these flavors

Rum-Free Adaptation

Skip the rum entirely and replace it with ½ cup coconut water plus 1 tsp vanilla extract—it keeps the tropical vibe without the alcohol. For a deeper flavor, add 1 tbsp coconut extract to the cashew-coconut mixture. The texture stays moist, but the taste leans more toward sweet coconut than rum. 🌴

Spiced Rum Twist

Boost the rum flavor by using ½ cup spiced rum instead of white rum. Brands like Bacardi Limón or Captain Morgan add citrus and spice notes that pair beautifully with the cashews. Reduce the coconut milk by 2 tbsp to balance the extra liquid from the spiced rum.

Gluten-Free Version

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill. Add ½ tsp xanthan gum to improve texture, and reduce the baking powder to ½ tsp since GF flours often need less leavening. The cake will still be moist but slightly denser—expect a 5-10 minute longer bake time.

Tropical Fruit Glaze

Top your cooled cake with a passion fruit glaze for a bright, tangy contrast. Mix ½ cup powdered sugar with 2 tbsp passion fruit pulp (or purée) and 1 tsp lime juice. Drizzle over the cake just before serving. For extra flair, add toasted coconut flakes around the edges.

Nut-Free Option

Replace the cashews with 1 cup unsweetened applesauce or ½ cup Greek yogurt for creaminess. Reduce the coconut milk by ¼ cup to balance moisture. The texture will be lighter and less dense, but still rich. A pinch of cardamom adds depth to complement the rum flavor.

Double-Layer Rum Cake

Make two 6-inch layers instead of one 8-inch cake for a showstopper. Fill with a rum-soaked coconut cream (whip ½ cup coconut cream with 1 tbsp rum and 1 tbsp powdered sugar) and stack with a dusting of powdered sugar between layers. Bake each layer for 30-35 minutes at 350°F.

Frequently asked questions