Caribbean Coconut Rum Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a bundt pan.
• STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition. Stir in vanilla extract and rum.
• STEP 4.In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with coconut milk.
• STEP 5.Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 6.While the cake is baking, prepare the coconut glaze by combining powdered sugar, coconut milk, and rum in a small saucepan. Cook over low heat until the sugar is dissolved.
• STEP 7.Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• STEP 8.Drizzle the coconut glaze over the cooled cake, allowing it to soak into the cake.
• STEP 9.Serve the Caribbean Coconut Rum Cake as is or with a dollop of whipped cream. Enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• For a stronger rum flavor, brush the cake with rum syrup before adding the glaze.
• To enhance the coconut flavor, sprinkle shredded coconut on top of the glaze.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• To serve, slice the cake into pieces and garnish with toasted coconut flakes.
• This cake pairs well with a cup of hot coffee or a scoop of coconut ice cream.