Coconut Rum Cake

This recipe for coconut rum cake captures the same flavor and moist texture as traditional rum-soaked butter cakes found around the Caribbean. The dense, sweet treat is like a taste of the tropics, full of rum and coconut flavors. Instant pudding is a secret ingredient when it comes to achieving the best texture in cakes—it’s an excellent trick for boxed mixes and homemade cakes. And the rum sugar syrup drizzled over the baked cake really brings the party to every bite. Serve this dessert with a big dollop of whipped cream, or enjoy it unadorned with a cup of tea. Coconut rum cake is especially delicious during the holidays, when rum-soaked treats are a staple.

Coconut Rum Cake Ingredients

• Unsalted butter: As with many cake recipes, you need softened butter for a rich flavor in the batter. Melted butter also serves as a base for the rum syrup.
• Granulated sugar: Cream butter and sugar for the base of the cake batter. Granulated sugar also adds a touch of sweetness to the syrup.
• Eggs: Eggs play a crucial role in helping the cake rise during baking. For the best results, use room-temperature eggs for easier incorporation.
• Coconut extract: Coconut extract enhances the flavor of both the cake and the soaking syrup.
• Rum: Rum comes in various styles, and this recipe calls for amber rum (aka gold rum). However, you can use dark rum for a bolder flavor profile.
• Milk: Add moisture to the cake batter by incorporating 2% milk. If you have whole milk or 1% milk, you can use that as a simple substitute instead.
• All-purpose flour: All-purpose flour gives the cake structure.
• Instant vanilla pudding mix: Instant pudding mix is one of the secrets to making super moist, flavorful coconut rum cake.
• Cornstarch: A small amount of cornstarch creates a more tender crumb.
• Baking powder: This leavening agent helps the cake rise as they bake.
• Salt: Just a touch of salt balances the sweetness in the cake and syrup.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 325°F. Cream the butter and sugar until they’re light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract.

Step 2: Add the dry ingredients, rum and milk

In a small bowl, combine the rum and milk. In a large bowl, whisk together the flour, pudding mix, cornstarch, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the rum mixture, beating well after each addition.

Editor’s Tip: Most Bundt cake recipes require alternating dry and wet ingredients.

Step 3: Bake the cake

Transfer the batter to a greased and floured 10-inch fluted tube pan. Bake the cake until a toothpick inserted in the center comes out clean, about one hour. Cool it for 10 minutes in the pan. Remove the cake from the pan briefly to prevent sticking. Place it back in the pan and cool it on a wire rack.

Step 4: Make the syrup

Heat the butter, water, sugar and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Remove the pan from the heat and add the rum and coconut extract.

Step 5: Soak the cake with syrup

Using a small skewer, poke holes in the cake.

Slowly pour the syrup over the cake until all the syrup is absorbed. Cover the cake and let it stand overnight before serving it.

Editor’s Tip: This is one of those cakes that truly tastes better the second or third day. If you have time, make the cake a couple days in advance and let it sit at room temperature to mature slightly.

Coconut Rum Cake Variations

• Spice it up: Add warmth to this cake by using spiced rum instead of amber rum. You could also incorporate 1 teaspoon of cinnamon into either the cake batter or the syrup.
• Try another topping: The rum syrup complements the cake very well, but feel free to switch it up. Try drizzling the cake with salted caramel sauce.
• Incorporate shredded coconut: Coconut extract is key to making this cake. To enhance the flavor and texture even further, stir 1/2 cup of shredded coconut into the batter before baking the cake.
• Add nuts: Rum goes well with the flavor of pecans or walnuts. Consider stirring 1/2 cup of chopped nuts into the batter, or use them as a garnish on top of the finished cake.
• Use less alcohol: This cake incorporates a significant amount of rum for flavor and moisture, but you can use less if preferred. Reduce the amount of rum in the soaking syrup to 1/4 cup or leave it out altogether.

How to Store Coconut Rum Cake

Store the coconut rum cake in an airtight container or wrap it tightly with storage wrap. Store it at room temperature for up to five days, or refrigerate it for up to one week.

Can you freeze coconut rum cake?

Coconut rum cake freezes well. Wrap the cake in a layer of storage wrap, followed by a layer of aluminum foil or a freezer bag. Store the cake in the freezer for up to two months. Let it thaw overnight in the refrigerator, and allow it to come to room temperature before serving it.

Coconut Rum Cake Tips

What’s the best way to grease a tube pan?

It can be tricky to remove a cake from a tube pan, but if you grease the cake pan correctly ahead of time, you shouldn’t have any issues. Grease the sides and bottom of the tube pan with shortening or butter. Then, add a dusting of flour, which will provide an additional layer of protection to help prevent sticking.

How should you serve coconut rum cake?

You can serve coconut rum cake on its own, but it’s the perfect match for a scoop of vanilla ice cream or even coconut gelato. It would also pair wonderfully with a cup of coffee with cream or a mug of hot buttered rum.

Watch How to Make Caribbean Coconut Rum Cake

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