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Taste of Home

Caribbean Coconut Rum Cake

TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing YIELD: 12 servings.
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, room temperature
  • 1 teaspoon coconut extract
  • 3/4 cup amber rum
  • 3/4 cup 2% 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

Directions

  • 1. Preheat oven to 325°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
  • 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 all syrup is absorbed. Cover; let cake stand overnight.

Nutrition Facts

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

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