Caribbean Coconut Rum Cake
No need to go on a Caribbean cruise to get these anymore.
Ingredients
Step 1
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
Step 2
Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Step 3
Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
Step 4
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Step 1
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Step 2
Remove from heat; add rum and extract.
Step 3
Bring to a boil, stirring constantly.
Step 4
For syrup, heat ingredients in a small saucepan over medium heat.
Step 5
Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Step 6
Bake until a toothpick inserted in center comes out clean, about 1 hour.
Step 7
Preheat oven to 325°.
Step 8
Transfer to a greased and floured 10-in. fluted tube pan.
Step 9
Add to creamed mixture alternately with rum mixture, beating well after each addition.
Step 10
In a large bowl, whisk the ingredients.
Step 11
In a small bowl, combine rum and milk.
Step 12
Beat in extract.
Step 13
Add eggs, one at a time, beating well after each addition.
Step 14
Cream butter and sugar until light and fluffy.
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