This Coconut Rum Cake is a rich yellow cake, bathed in a rum & coconut cream, and topped with rum-coconut glaze and toasted coconut.
Several years ago, when we lived in Alaska, I did a lot of volunteer work. I was part of a group of people who were in charge of family readiness. We would have monthly steering committee meetings. Each month, I would bring in snacks for everyone to enjoy.
As our time in Alaska was about to end and we were going to be leaving soon, one of the people asked me if I could I make a coconut rum cake before I left.
Now, I had never made one, but I was up for the challenge. I wasn’t sure what he had in mind when he asked, but here is what I came up with. Not only did the person who requested it love it, but so did everyone else. Since then, this has been one of my favorite special occasion cakes.
This all starts with a rich, moist cake. This cake could be used for many other recipes and is a great cake recipe in and of itself.
Once the cake cools, you poke some holes in it so that the rum-laced coconut cream can soak down into it. Heavens to Betsy!
And then just when you don’t think this can get any better, it is topped with a coconut cream cheese frosting and toasted coconut.
This cake is wickedly good!
You will absolutely love this cake!
Don’t know how to toast coconut? It’s easy! See here How to Toast Coconut.
If you’re looking for a traditional coconut cake recipe, check out my Coconut Sheet Cake recipe.
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Coconut Rum Cake
Ingredients
For the Cake
- 1 1/4 c all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 3 egg yolks
- 1 1/2 c sugar
- 3/4 teaspoon coconut extract
- 3/4 teaspoon vanilla extract
- 3/4 c butter, unsalted, melted and cooled
For the Rum Glaze
- 2 Tb dark rum
- 2 Tb sugar
- 1/4 c sweetened coconut cream
For the Icing
- 3 Tb cream cheese, softened
- 3 Tb sweetened coconut cream
- 1 Tb dark rum
- 1 teaspoon vanilla extract
- 1/2 c powdered sugar, sifted
- 1 Tb milk, if needed
- 1 c shredded coconut, toasted
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a 9-inch spring form pan (or cake pan) with parchment paper in the bottom. Grease and flour or spray with non-stick cooking spray and set it aside.
- In a bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
- Beat the eggs and egg yolks together in a mixing bowl until smooth.
- Add in the sugar, extracts, and melted butter. Mix until smooth.
- Add in the flour mixture and whisk until just combined.
- Pour the batter into the cake pan and bake for about 45 minutes, or until the cake is golden and tests done with a toothpick.
- Allow the cake to cool for about 10 minutes and then carefully remove to a cooling rack. While it is still cooling in the pan, you’ll prepare the rum glaze.
For the Rum Glaze:
- Place the dark rum and sugar in a small saucepan. Bring it to a simmer over medium low heat and let it cook until the sugar is dissolved. Pour in the coconut cream and continue to simmer another minute or so until it is all combined. Remove it from the heat and set aside for now.
- Once you have removed the cake from the pan, gently poke the top all over with a fork. Then with a pastry brush, brush the rum glaze all over the top, letting it soak in.
- Allow the cake to cool to room temperature.
For the Frosting:
- In a bowl, whisk together the soft cream cheese, sweetened coconut cream, dark rum, and vanilla. Whisk it until smooth.
- Sift in the powdered sugar and sift until smooth. If it is too thick, add in the milk.
- Spread the icing all over the top of the cake. Sprinkle the top with the toasted coconut.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Can I make this recipe into a Bundt cake ?? Thanks in advance for you reply 😊
Is it sweetened coconut cream or unsweetened coconut cream.
Sweetened
Yum, this is the recipe I couldn’t find oh my goodness it sounds so delicious,,,,,I don’t care for yellow cake, so will make mine white I guess…..wish I had a big slice right now with a cup of coffee….
Another recipe I just saw on the side of the screen was some kind of nuts, I think you were roasting….hope I can find that one now….
Thanks Constance for some great recipes….
Can you substitute coconut oil for the butter in the cake? I believe it would be equal measurements.
I have done that for many recipes. I haven’t done it for this specific cake, but I would imagine that it would work.
Constance, you've outdone yourself – this cake is amazeballs! I love everything about it, especially the rum ;) We need grown up cakes more often! And it looks absolutely lovely with the toasted coconut on top.
this cake looks out of this world good!
Oh wow I love the way you added the rum on top, this cake sounds perfect.
The glaze is definitely what makes a rum cake irresistible!
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Oh gosh, I'm such a coconut freak, but I'm seriously the only person I know who likes it. Guess I'll have to make a whole cake and eat it ALL by myself? haha.
I would like to be invited to the party :) This rum cake looks out of this world, Constance. ~ Bea
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ehrmegerd! That icing dripping down the cake is making me salivate. That is all. Must. Have.
Oh yum! This looks fantastic. I can just smell the coconut now!
Oh yes is right. I adore all things coconut and adding rum is just icing on the cake (literally!) :)
You may be my new BFF for posting this recipe :) I am leaving town on Thursday and wanted to leave my boyfriend with a cake as a surprise. I am so making this!
Oh yes indeed!! What a perfect cake for any shower!!
I'm all about a "grown up" cake. Looks amazing- and the photos are great too! Nice job Constance!
This looks amazing! My man was just asking me to make my amaretto cake, but one with rum, and coconut??? OMGoodness, I'm soooo trying this ;-) ~Diana
I'll just take the glaze and a spoon, please. :D
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Ditto
You had me at rum! But coconut rum in a cake! Wow, creative and perfect! I just love it!!
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I'm obsessed with coconut cake and this looks outstanding! I love that it's a different spin on a traditional layer cake. Coconut cake must have a soaking syrup like this. Amazing!
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I know I would feel pretty darn special if someone made this cake for me. Love the rum glaze.
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Constance, I'm certain this cake was a huge hit! LOVE the glaze, the icing and the coconut topping…big time yummy!
Oh yes, when I took it to the event, there was a tiny sliver left. Just enough for my hubby to get a taste when I brought the platter home…actually when I saw there was just a sliver left, I put the lid on it, and put it away, LOL.
The smell of coconut always reminds me of days at the beach, when we used to slather ourselves in coconut oil to tan. And let's not even mention the rum that was imbibed in younger years. :) So much wiser now, but I still love coconut and rum because of the memories they bring back of happy days. This cake looks fabulous, Constance!
Oh, my goodness, Costance. I think this cake recipe calls for a celebration! Love the combo of rum, coconut cream and rum in cake.
P.s. Your photos are gorgeous.