Introduction

Coconut Rum Cake is a moist and flavorful dessert that embodies the tropical essence of coconut combined with a hint of rum. This cake is a delightful treat that offers a taste of the islands with its rich coconut flavor and subtle boozy undertone.

Who This Recipe Is For

This recipe is perfect for those who love the tropical taste of coconut and appreciate a hint of rum in their desserts. If you’re seeking a moist and aromatic cake with a delightful combination of coconut and rum flavors, this Coconut Rum Cake is an ideal choice.

Why It’s Great

The charm of Coconut Rum Cake lies in the moistness of the cake infused with coconut flavors and a touch of rum, providing a rich and aromatic dessert reminiscent of tropical vacations.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/4 cup rum (dark or coconut rum)

For the Glaze:

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum

For Garnish (Optional):

• Shredded coconut flakes
• Whipped cream
• Sliced tropical fruits (such as pineapple or mango)

Directions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk and rum. Begin and end with the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared bundt cake pan and spread it evenly.
7. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

For the Glaze:

1. In a saucepan, combine the butter, water, and granulated sugar. Bring the mixture to a boil, stirring constantly.
2. Reduce the heat and simmer for 5 minutes, continuing to stir.
3. Remove the pan from heat and stir in the rum.
4. Poke holes in the cooled cake using a skewer or fork and pour the warm glaze over the cake, allowing it to soak in.

Kitchen Equipment

• Bundt cake pan
• Mixing bowls and whisk
• Saucepan

Serving Suggestions

Serve the Coconut Rum Cake slices garnished with shredded coconut flakes and a dollop of whipped cream. Pair it with sliced tropical fruits for a refreshing accompaniment.

Storage Instructions

Store any leftover Coconut Rum Cake in an airtight container at room temperature for up to 3-4 days. The flavors may even enhance as the cake rests.

Recipe Variations

For an extra burst of coconut flavor, sprinkle shredded coconut on top of the glaze while it’s still warm.

Conclusion

Indulge in the tropical flavors of Coconut Rum Cake, where the richness of coconut and the hint of rum combine to create a moist and aromatic dessert. Enjoy this delightful cake that transports you to a tropical paradise with every bite.