Steps to Prepare Jamaican Coconut Rum Cake Recipe

Coconut Rum Balls

A spiced jamaican black cake for christmas, aged in rum & memory.

Recipe Summary Coconut Rum Balls

The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.

Ingredients | Jamaican Coconut Rum Cake Recipe

1 (12 ounce) package vanilla wafers, crushed very fine

1 ⅓ cups flaked coconut

1 cup finely chopped walnuts

1 (14 ounce) can sweetened condensed milk

¼ cup rum

1 cup flaked coconut

Directions

In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.

Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

Info | Jamaican Coconut Rum Cake Recipe

prep: 20 mins additional: 4 hrs 10 mins total: 4 hrs 30 mins Servings: 96 Yield: 8 dozen

TAG : Coconut Rum Balls

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,