For an even more intense coconut flavor, consider using coconut-flavored cake mix. To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Watch carefully to prevent burning. If you don't have coconut-flavored rum, you can substitute with regular rum and add an extra 1/2 teaspoon of coconut extract to the batter. Allow the glazed cake to sit for at least a few hours, or preferably overnight, to allow the glaze to fully absorb and the flavors to meld together beautifully.
Coconut Rum Cake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 35 mins
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SERVING16 People
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VIEWS15
Embark on a tropical escape with this luscious Coconut Rum Cake. Infused with the exotic flavors of coconut and rum, this buttery delight is a guaranteed crowd-pleaser. Letting it rest overnight allows the flavors to deepen and harmonize, creating an unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol71 mg
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Fiber1 g
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Protein3 g
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Saturated Fat13 g
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Sodium309 mg
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Sugar31 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Generously spray a fluted tube pan (such as a Bundt® pan) with nonstick cooking spray. (5 minutes)
02
StepIn a small bowl, combine the chopped pecans and toasted coconut. Sprinkle this mixture evenly over the bottom of the prepared Bundt® pan. (2 minutes)
03
StepIn a large mixing bowl, combine the butter cake mix, instant coconut cream pudding mix, eggs, coconut-flavored rum, coconut milk, melted coconut oil, and coconut extract. Beat with an electric mixer on medium speed for 3 minutes, or until all ingredients are thoroughly combined and the batter is smooth. (5 minutes)
04
StepCarefully pour the cake batter into the prepared Bundt® pan, ensuring it is evenly distributed. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)
05
StepOnce baked, remove the cake from the oven and place it on a wire rack to cool for approximately 30 minutes. After 30 minutes, gently run a table knife around the edges of the pan to loosen the cake. Invert the cake carefully onto a serving plate. (35 minutes)
06
StepWhile the cake is cooling, prepare the glaze. In a saucepan, combine the butter, coconut-flavored rum, white sugar, brown sugar, and water. Cook over medium-low heat, stirring constantly, for 5 minutes, or until the butter is melted and the sugars are dissolved. (7 minutes)
07
StepUsing a skewer or a thin wooden stick, poke holes throughout the top of the cooled cake. Slowly and carefully spoon the glaze over the cake, allowing it to soak into the holes and coat the entire surface. (5 minutes)
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Dejah Gleason
Jul 1, 2025I followed the recipe exactly and it turned out perfectly. The glaze is amazing!
Otilia Bruen
Jun 26, 2025My bundt pan was a bit smaller, so i had to reduce the baking time by 10 minutes
Lowell Schinner
Jun 22, 2025Everyone asked me for the recipe. It was the star of the potluck!
Dimitri Bruen
Jun 17, 2025The overnight rest really makes a difference in the flavor. Don't skip that step!
Abdul Kilback
Jun 9, 2025This is now my go-to recipe for rum cake. It's so easy to make and tastes incredible.
Shayna Kautzer
Jun 7, 2025This cake was a huge hit at our family gathering! Everyone loved the coconut and rum flavors.
Howell Mcclure
May 31, 2025I used a different brand of coconut rum and it still tasted great!
Nick Block
May 28, 2025I added some pineapple chunks to the batter and it was delicious!
Myrtice Parisianbrekke
May 24, 2025I didn't have coconut extract so I used vanilla, still delicious!