Caribbean Coconut Rum Cake

Caribbean Coconut Rum Cake

No need to go on a Caribbean cruise to get these anymore.

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 1.3 cup rum
  • 2 tsp coconut extract
  • 8 oz butter
  • 4 oz water
  • 2 cup sugar
  • salt
  • 1 tsp salt
  • 1.8 cup flour
  • 1 package instant vanilla pudding mix
  • 2 oz cornstarch
  • 2 tsp baking powder
  • 6 oz milk
  • 4 egg
  • 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.

  • 0.5 cup rum
  • 1 tsp coconut extract
  • Step 3

    Bring to a boil, stirring constantly.

    Step 4

    For syrup, heat ingredients in a small saucepan over medium heat.

  • 0.5 cup butter
  • 0.5 cup water
  • 0.5 cup sugar
  • salt
  • 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.

  • 1.75 cup flour
  • 1 package instant vanilla pudding mix
  • 0.25 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp salt
  • Step 11

    In a small bowl, combine rum and milk.

  • 0.75 cup rum
  • 0.75 cup milk
  • Step 12

    Beat in extract.

  • 1 tsp coconut extract
  • Step 13

    Add eggs, one at a time, beating well after each addition.

  • 4 egg
  • Step 14

    Cream butter and sugar until light and fluffy.

  • 0.5 cup butter
  • 1.5 cup sugar
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