Homemade Coconut Rum Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor, while margarine can lower costs.

dark rum

🥗Healthier: coconut water

💰Cheaper: white rum

Coconut water is a non-alcoholic option, while white rum is typically less expensive.

shredded coconut

🥗Healthier: toasted oats

💰Cheaper: desiccated coconut

Toasted oats can provide a similar texture, while desiccated coconut is often cheaper.

coconut extract

🥗Healthier: almond extract

💰Cheaper: vanilla extract

Almond extract can mimic the flavor profile, while vanilla is widely available.

Preheat the oven to 325°F (163°C).

In a medium-sized bowl, sift together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

In a separate medium-sized bowl, combine 2/3 cup of coconut milk, 1/4 cup of sour cream, 1/2 cup of Bacardi white rum, 2 teaspoons of coconut extract, and 1 teaspoon of vanilla extract. Whisk until combined.

In a stand mixer fitted with a paddle attachment, add 2 sticks of softened unsalted butter and 2 cups of granulated sugar. Mix on medium-low speed to combine, then increase to high speed and mix for 5 minutes, scraping down the sides of the bowl as needed.

Add 4 large eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl.

Alternate adding the dry flour mixture and the wet coconut rum mixture in three separate additions, mixing on medium-low speed for 15-20 seconds until combined each time, scraping down the sides of the bowl as needed.

Spray a Nordic Ware anniversary bundt pan with Baker's Joy non-stick baking spray.

Add 1 cup of sweetened flaked coconut to the bundt pan, tilting the pan to coat the sides evenly. Shake out any excess coconut.

Add 1/2 cup of chopped pecans to the bundt pan.

Pour the prepared coconut rum cake batter into the bundt pan, spreading it evenly with the back of a spoon. Tap the bottom of the pan to settle the batter.

Bake in the preheated oven on the bottom rack for 1 hour and 10 minutes, or until a toothpick inserted into the cake comes out clean.

Let the cake cool in the pan for 3 to 4 hours before removing it.

In a medium-sized pot, combine 2/3 cup of water, 1/2 cup of sugar, 3 tablespoons of melted unsalted butter, 1 teaspoon of coconut extract, 1/2 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Stir and let simmer for 7 to 8 minutes until syrup-like.

Remove from heat and let cool for 10 to 15 minutes, then stir in 1/2 cup of coconut milk and 1/2 cup of Bacardi white rum to create the coconut rum glaze.

Use a flavor injector to inject the coconut rum mixture into the cooled cake.

Brush the top of the cake with the coconut rum glaze and let it soak for about 5 minutes.

Invert the cake onto a serving plate and brush the sides and top with more coconut rum glaze, allowing it to soak in for 15 to 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens