Coconut Rum Cake

Coconut Rum Cake

This buttery, coconut-flavored rum cake puts a tasty, tropical-inspired twist on the classic dessert.

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
385 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
Step 2
Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
Step 3
Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
Step 5
While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
Step 6
Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Coconut Rum Cake

Ingredients

  • 4 large eggs
  • 1 teaspoon coconut extract
  • nonstick cooking spray
  • 1 (3.4 ounce) package instant coconut cream pudding mix
  • 1 (15.25 ounce) package butter cake mix
  • 0.5 cup butter
  • 0.25 cup water
  • 0.5 cup white sugar
  • 0.5 cup pecans, chopped
  • 0.5 cup brown sugar
  • 0.5 cup coconut-flavored rum (such as Malibu®)
  • 0.5 cup coconut oil, melted
  • 0.5 cup coconut milk beverage (such as Silk®)
  • 0.5 cup sweetened flaked coconut, toasted
  • 0.5 cup coconut-flavored rum

Categories

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