Cooking What I Like With Love

Coconut Rum Cake

We took the kids to a street fair in Nyack, NY last summer and we had a sample of a Caribbean rum cake from a little stand. We immediately bought three. I’d never had anything like it. Buttery and sweet, moist but fluffy. We could barely wait to get it home, but there were corndogs and zeppoles to eat, so we waited. Of course, I decided I had to try to make one and I’ve been doing it a lot ever since. I’ve made banana rum cake for a friend’s son, apple bourbon cake based on the same concept and spiced rum cake. It’s a knockout that makes a large, beautiful cake and I get to use a bundt pan, which makes me very happy. The cake pan is dusted with almond meal, so it gets a nice, toasty crust. The batter is super simple; it doesn’t require separate creaming or alternating wet and dry ingredients. You just mix stuff together and pour it into the bundt pan! Then, you soak the whole thing in a rummy, sweet syrup so it’s just incredibly soft and it’s basically impossible to end up with a dry cake. You can even save half, wrapped in plastic and foil because it freezes beautifully. I modified a recipe from King Arthur Flour’s website, which always has reliable, tested recipes. For this cake, I amped it up a little because my fiancé has been helping me out so much with this blog and he LOVES coconut. I infused the milk and the rum with unsweetened coconut flakes, because I’m not a huge fan of coconut FLAVORED things (extracts, coconut rum). I add a very small amount of coconut extract because it can be cloying in large amounts. This cake is a pleaser and can easily be modified for other flavors. I’m sure I’ll be thinking up another variety soon, but here is Coconut Rum Cake. Enjoy!


I soaked coconut in the milk and the rum used in this recipe. You don’t have to do this, at all. You can just use coconut rum. But, I wanted to try something new.


Steep 1/2 cup of coconut in a bowl of milk and 1/2 cup of coconut in a bowl of rum.

Let it sit and then strain.


Preheat the oven to 325°F. Grease a 10-12 inch bundt pan with butter. Pour in almond meal and tilt the pan to coat the sides well with almond meal. Discard excess.




For the batter, measure all ingredients except the extracts and rum into the bowl you will mix it in. Mix on medium speed for 2 minutes. Add rum and extracts and stir and scrape sides of bowl so the whole thing doesn’t splash all over you. Mix on low for one minute.

Pour into prepared bundt pan and bake for 50-55 minutes, until a toothpick or chopstick comes out clean. Remove from oven and allow to cool for a few minutes.

While it bakes, add all of the ingredients for the syrup except the extracts to a medium saucepan. Stir and bring to a boil, then reduce to a simmer. Let reduce slightly for about 5-8 minutes. I know it’s done when the steam doesn’t smell like alcohol anymore, because it’s burned off. Add in extracts and allow to cool for a minute.

Poke holes in the cake, still in the pan.

Turn cake out onto a plate pour 1/4 cup of soaking syrup in bundt pan.


Return cake to pan and pour syrup over cake, 1/4 cup at a time until it is all absorbed. Let the cake sit for a few hours, overnight is best, so the syrup will soak in.



Turn out onto a serving plate and enjoy your delicious rum cake!



Coconut Rum Cake

April 30, 2017
: 12-16
: 20 min
: 60 min
: 1 hr 20 min
: Easy

Sweet and buttery cake soaked in a rum syrup infused with coconut flavor.


  • CAKE
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk- steeped with 1/2 cup unsweetened coconut if desired
  • 4 large eggs
  • 1/2 cup rum, gold or coconut flavored -steeped with 1/2 cup unsweetened coconut if desired
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coconut extract (1 tsp if you aren't steeping coconut or using coconut rum. Omit if using coconut rum)
  • 1/4 cup almond meal or flour, for dusting baking pan
  • 8 tablespoons (1/2 cup) unsalted butter
  • 1/4 cup water
  • 1 1/4 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup rum, gold (steeped with unsweetened coconut if desired or coconut flavored)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract- ONLY if you don't steep coconut or use coconut rum
  • Step 1 Cake:
  • Step 2 If desired, steep 1/2 cup unsweetened coconut each in the milk and rum for this recipe. Let sit for an hour or so, then strain and discard coconut.
  • Step 3 Preheat oven to 325°F. Use butter or shortening to grease a 10-12 cup bundt pan and coat with almond meal by swirling in the pan to cover the entire surface. Discard excess almond meal. Set aside.
  • Step 4 Measure all ingredients into bowl of mixer except for rum and extracts. Stir and scrape sides of bowl to avoid splashing. Mix on medium speed for 2 minutes.
  • Step 5 Add rum and extracts. Mix on low for one minute.
  • Step 6 Pour into prepared pan and even out with spatula. Bake for 55-60 minutes, until toothpick or tester comes out clean and cake has pulled away from sides of pan.
  • Step 7 Syrup:
  • Step 8 Heat all ingredients except extract on medium until they reach rolling boil. Simmer for 10-15 minutes, until the mix doesn’t smell strongly of alcohol. Stir in extract and set aside to cool slightly.
  • Step 9 Poke holes in cake with wooden skewer or digital thermometer probe. Turn cake onto plate. Pour 1/4 soaking liquid in pan. Return cake to pan. Pour 1/4 cup of soaking liquid over cake and let it absorb Continue with remaining syrup. Wrap cake in pan with plastic wrap and let sit for a few hours, overnight is best. Turn cake out onto serving plate and enjoy!
  • Step 10 Modified Source:


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