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Coconut Rum Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Tropical rum cake with coconut flavor and buttery goodness.
Ingredients:
  • nonstick cooking spray
  • 0.5 cup pecans, chopped
  • 0.5 cup sweetened flaked coconut, toasted
  • 1 (15.25 ounce) package butter cake mix
  • 1 (3.4 ounce) package instant coconut cream pudding mix
  • 4 large eggs
  • 0.5 cup coconut-flavored rum (such as Malibu®)
  • 0.5 cup coconut milk beverage (such as Silk®)
  • 0.5 cup coconut oil, melted
  • 1 teaspoon coconut extract
  • 0.5 cup butter
  • 0.5 cup coconut-flavored rum
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 0.25 cup water
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a Bundt® pan with cooking spray.
  • Combine the pecans and coconut, then distribute the mixture evenly in the prepared Bundt® pan.
  • In a bowl, combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract. Beat with an electric mixer for about 3 minutes until well combined.
  • Bake in the preheated oven for 45 to 55 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack for about 30 minutes. Loosen the cake by running a table knife around the edges of the pan and carefully invert it onto a serving plate.
  • As the cake cools, prepare the glaze by combining butter, rum, sugar, brown sugar, and water in a saucepan over medium-low heat. Stir constantly and cook for 5 minutes.
  • Poke holes all over the cake with a skewer, then drizzle the glaze over the cake.

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