toasted coconut rum cake

No tropical vacation planned anytime soon? This Toasted Coconut Rum Cake brings the taste of the Caribbean home to you! Dense, rich coconut cake is drenched in a buttery coconut rum syrup for the ultimate indulgence.

Hi guys! So it's official, I am finished with ER and I'm about to start my elective rotation on Monday. Eeeep! I am only a little bit excited 🙂 To celebrate, I am sharing this fabulous Toasted Coconut Rum Cake, which will basically make all your dreams come true. It's got coconut oil and coconut rum and coconut extract and shredded toasted coconut so I mean - if you're a coconut lover like me, this is basically heaven. This dense cake is good all by itself, but add that buttery rum syrup on top and it's a whole 'other level. YUM.

The inspiration for this toasted coconut rum cake came from my cruise! Who knew that the Cayman Islands were famous for their rum and rum cakes?! I went to a little shop that sold rum cake and I kid you not, they had basically every flavor you could imagine. Marble cake and banana and pina colada and rum-raisin and, oh yeah, coconut. One sample and I was hooked! My homemade version isn't quite like theirs, as I can't figure out how they 1, got so much rum flavor in it and 2, got it to be so pillowy soft and light, but... well, it's still pretty great, okay. If you can't hop on the next plane to the Cayman Islands, this is the next best thing.

Can I just say - I am soooo obsessed with this new bundt pan of mine! I actually got it at Christmas and hadn't used it yet. I KNOW. For shame. I figured this toasted coconut rum cake was the perfect opportunity to break it in. It's just so pretty and all those nooks and crannies just mean more real estate for that butter glaze to soak in. It's amazing. The cake even without the glaze is pretty good, but with a good soak it turns into a decadent, addictive, melt-in-your-mouth dessert. You seriously can't stop at just one bite!

Bottom line - make this toasted coconut rum cake, and make it soon! I'm sure mom would not complain if you made this for Mother's Day but why wait that long? Cinco de Mayo is a perfectly acceptable opportunity, too. 😉 Happy baking!

Looking for more coconut treats? Check out my Coconut Carrot Cupcakes, Chocolate Coconut Cream Pie, One-Ingredient Coconut Granita, and my Vegan Chocolate Tart with Coconut Crust.

{Recipe adapted from Mother Thyme}

5.0 from 1 reviews

toasted coconut rum cake

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Cakes

Serves: 12

Ingredients

• 3 cups all-purpose flour
• 3.4oz box instant vanilla pudding mix
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup {1 stick} unsalted butter, room temperature
• ½ cup coconut oil
• ½ cup vegetable oil
• 1½ cups sugar
• 4 large eggs
• 1 teaspoons coconut extract
• ½ cup coconut rum
• ½ cup sweetened shredded coconut
• *for the glaze*
• ½ cup (1 stick) butter
• 1 cup sugar
• ½ cup coconut rum

Instructions

1. First, toast the coconut. Turn broiler on to 400F. Line a baking pan with foil, and spread shredded coconut out in a single layer. Place in oven and toast, stirring often, until golden brown. Let cool slightly, then using a food processor, pulse until it's as fine as it will get. Set aside.
2. Preheat oven to 350F. Spray a bundt pan with baking spray {the type with flour in it}, or butter and flour by hand. Set aside.
3. In a medium bowl, mix together flour, pudding mix, toasted coconut, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer, beat together the butter, coconut oil, and sugar until light and fluffy (2-3 min). Add in the vegetable oil, coconut extract, and rum. Add in the eggs, one at a time, beating until well combined.
5. Finally, add in the flour and mix until dough forms. Pour into prepared bundt pan.
6. Bake for 55-60 minutes until cake tester comes out clean. Let cool slightly then invert onto serving platter. Next, make the glaze.
7. In a small saucepan combine butter, sugar, and rum over medium heat just until sugar dissolves and glaze is smooth. If you cook it too long, the rum will evaporate out.
8. Using a pastry brush {or spoon}, soak the cake with the glaze. Serve and enjoy!

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