I'm making a coconut cake but the recipe calls for light rum. What should i use?

what should i use?


i heard that you have to use a cooking rum or else the alchohol will evaportae and leave a bitter taste but i'm not sure.I'm making a coconut cake but the recipe calls for light rum. What should i use?
Cooking rum is good to use, since it's made specifically for (duh) cooking.





But if you use real rum, it shouldn't leave a bitter taste. After all, they got the idea for ';rum extract'; from somewhere, right? Rum is made from sugar cane, so... it just bakes off the alcohol and leaves the yummy goodness.





Use real rum. You can drink the left over stuff when you're done. Which can't be said for the other stuff. (unless really want to, I suppose)





If it's a coconut cake, you can get ';CRAAAAYYYYZAY'; and use Malibu Coconut or Pineapple flavor. That might be good (just guessing). But, if you're looking for just ';light rum'; use Baccardi Silver which is fairly inexprensive. Or you can be thrifty and get whatever's cheapest. You're not drinking it so you don't have to worry about the cheap booze hang over, and all the alcohol will burn off during baking.





Cheers!I'm making a coconut cake but the recipe calls for light rum. What should i use?
A dark rum, due to its aging and storage, will leave a stronger taste on the palette. As an example, if you reduce/overcook dark rum, it will become very bitter (just like garlic). A lite rum is easier to work with as it will not overwhelm a dish and it is far more difficult to overcook.





Cooking rum is garbage (in my opinion). A Bacardi Silver, which can be purchased by the fifth, is an excellent choice.
If it calls for light rum, use light rum.





I don麓t think there is any bitter taste when the alcohol evaporates...it takes the ALCOHOL out, when it evaporates, and LEAVES the flavor of it.





I'd just go with that.





After all the alcohol in vanilla doesn't leave a bitter taste when you make cake or cookies, does it? And Vanilla has more alcohol, by weight, than any rum! something like 45%???
I'm not sure exactly what you are asking, but I would think that you should use Bacardi or a golden coloured rum, just not a DARK rum, which would overwhelm the delicate flavour of the coconut.
The alcohol, being a volatile, will evaporate no matter what brand of rum you use. My advice would be to use a decent, light rum like Bacardi Silver.