• Prep Time: 25 mins
  • Cooking Time: 60 mins
  • Serves: 12

Caribbean Coconut Rum Cake

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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