Caribbean Coconut Rum Cake
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
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
- 2 teaspoons baking powder
- 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
Reviews
I give this cake no stars. unfortunately, I used the printed version in the September/October 2017 Taste of Home magazine. The cake was so terrible I threw the whole cake in the trash can in the presence of my guests. When I checked on line to read other reviews I noticed that the magazine version called for 4 teaspoons of baking soda. This version uses 2 teaspoons of baking powder. I'm reluctant to give it a second chance after my initial disaster. Hope this doesn't happen to anyone else!
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.
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.