Caribbean Coconut Rum Cake Recipe

3 5 4
Caribbean Coconut Rum Cake Recipe
Caribbean Coconut Rum Cake Recipe photo by Taste of Home
Publisher Photo

Caribbean Coconut Rum Cake Recipe

Read Reviews
3 5 4
Publisher Photo
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving...the longer the rum soaks in, the better. Overnight is best. —Jenn Hall, Collingswood, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 3/4 cup amber rum
  • 3/4 cup whole milk
  • 1-3/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/4 cup cornstarch
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • SYRUP:
  • 1/2 cup unsalted butter, melted
  • 1/2 cup water
  • 1/2 cup sugar
  • Dash salt
  • 1/2 cup amber rum
  • 1 teaspoon coconut extract

Directions

Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking soda and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight. Yield: 12 servings.

Test Kitchen Tips
  • This cake is VERY moist and has a strong rum flavor. If you're worried it may be overpowering, reduce the amount of rum in the soaking syrup to 1/4 cup or simply leave it out.
  • This is one of those cakes that really is better the second or third day. So if you have time, make the cake early and let it sit at room temperature to mature a bit.
  • To make sure your cake comes out cleanly, use solid shortening instead of cooking spray to grease the fluted tube pan.
  • Originally published as Caribbean Coconut Rum Cake in Taste of Home September/October 2017

    Nutritional Facts

    1 slice: 461 calories, 18g fat (10g saturated fat), 104mg cholesterol, 823mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 5g protein.

    • 1/2 cup unsalted butter, softened
    • 1-1/2 cups sugar
    • 4 large eggs
    • 1 teaspoon coconut extract
    • 3/4 cup amber rum
    • 3/4 cup whole milk
    • 1-3/4 cups all-purpose flour
    • 1 package (3.4 ounces) instant vanilla pudding mix
    • 1/4 cup cornstarch
    • 4 teaspoons baking soda
    • 1 teaspoon salt
    • SYRUP:
    • 1/2 cup unsalted butter, melted
    • 1/2 cup water
    • 1/2 cup sugar
    • Dash salt
    • 1/2 cup amber rum
    • 1 teaspoon coconut extract
    1. Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking soda and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
    2. Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
    3. Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
    4. Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight. Yield: 12 servings.

    Test Kitchen Tips
  • This cake is VERY moist and has a strong rum flavor. If you're worried it may be overpowering, reduce the amount of rum in the soaking syrup to 1/4 cup or simply leave it out.
  • This is one of those cakes that really is better the second or third day. So if you have time, make the cake early and let it sit at room temperature to mature a bit.
  • To make sure your cake comes out cleanly, use solid shortening instead of cooking spray to grease the fluted tube pan.
  • Originally published as Caribbean Coconut Rum Cake in Taste of Home September/October 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forCaribbean Coconut Rum Cake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    ReneeMurby User ID: 7119369 276111
    Reviewed Oct. 10, 2017

    "I made this cake to bring to our Sunday family dinner. Everyone loved it. My Dad rated it a solid 8 out of 10. I made it as directed. I did think it was odd to have the cornstarch and baking soda but no baking powder. Regardless, the taste was delicious and everyone asked me to bring it again."

    MY REVIEW
    LindaS_WI User ID: 7202558 273342
    Reviewed Sep. 22, 2017

    "I thought this was a delicious cake. Yes, it's very dense, which is what I expected with that much rum syrup being added to it. It was just like the cakes I had in the Caribbean. There was a very slight sink in the middle, which looks like what is supposed to happen, at least it looks like it in the photo in the magazine. After you turn it out onto a plate, you never notice it. I tried it that day but it did taste better after it sat overnight. Overall, I liked this cake very much."

    MY REVIEW
    Gaylene User ID: 9250518 273081
    Reviewed Sep. 16, 2017

    "I made this cake. Thinking that was a lot of corn starch, and baking soda, but I followed the directions anyway. The cake was heavy and fell in the middle. The only saving grace was the rum sauce on top. I served at a party and people really liked it. But the cake does definitely need help. I would not put it in a Bundt pan for one thing, it should've been in a rectangle pan. When you poke the holes in and pour the rum sauce over the top, it just runs to the middle in a Bundt pan. If it was a rectangle pan it would have sucked in a lot easier. I definitely will make the sauce but I will change the cake recipe.

    I also sprinkled coconut on top. Which helped !!!"

    MY REVIEW
    kdmcalester User ID: 3585138 272800
    Reviewed Sep. 8, 2017

    "I want thank the two people who rated this recipe. I am not going to rate this recipe because I did not make it as the recipe stated. I knew the soda was not correct in this cake. Most yellow cakes have baking powder. I did not some searching on the internet and found two cakes that was very similar to this cake which had baking powder. So I used 4 Tsp baking Powder worked, added 1/2 cup of vegetable oil and vanilla to the liquid mixture. The cake reminder me of the rum cake people use to make with a box cake but 100% better. NOTE: the recipe both on site and in the magazine only have 1/4 cup cornstarch and that worked with the changes I made."

    MY REVIEW
    Shannon User ID: 9243659 272656
    Reviewed Sep. 4, 2017

    "I was so excited to make this cake. I love the flavor of rum, and have been to the Caribbean and seen the rum cakes they sell there. This recipe is awful, and I tried to make it twice. I have never seen a recipe for a cake with measurements of the baking soda and cornstarch in such large quantities. This amount of these ingredients have to be weing. Avoid the disaster and don't make this."

    Loading Image