- 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
- 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
- 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.
Reviews forCaribbean Coconut Rum Cake
"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."
"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 !!!"
"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."
"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."