Caribbean Coconut Rum Cake
Total TimePrep: 25 min. Bake: 1 hour + standing
- 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
- 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 powder 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.
Test Kitchen Tips
Nutrition Facts1 slice: 461 calories, 18g fat (10g saturated fat), 104mg cholesterol, 823mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 5g protein.
Jun 27, 2018
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!
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.
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.
Follow along as we show you how to make these fantastic recipes from our archive.