Coconut Rum Cake

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

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

Ingredients

• ½ cup white sugar
• ½ cup butter
• ¼ cup water
• 4 large eggs
• ½ cup brown sugar
• 1 teaspoon coconut extract
• nonstick cooking spray
• ½ cup pecans, chopped
• ½ cup coconut oil, melted
• ½ cup coconut-flavored rum (such as Malibu®)
• 1 (3.4 ounce) package instant coconut cream pudding mix
• ½ cup coconut-flavored rum
• ½ cup coconut milk beverage (such as Silk®)
• 1 (15.25 ounce) package butter cake mix
• ½ cup sweetened flaked coconut, toasted

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.