Coconut Rum Cake

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This Coconut Rum Cake is a rich yellow cake, bathed in a rum & coconut cream, and topped with rum-coconut glaze and toasted coconut.

Coconut Rum Cake is a rich yellow cake, bathed in a rum & coconut cream, and topped with rum-coconut glaze and toasted coconut. Get this insanely good recipe from Cosmopolitan Cornbread

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.

Coconut Rum Cake from Cosmopolitan Cornbread

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!

coconut rum cake process collage

You will absolutely love this cake!

Coconut Rum Cake is a rich yellow cake, bathed in a rum & coconut cream, and topped with rum-coconut glaze and toasted coconut. Get this insanely good recipe from Cosmopolitan Cornbread

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.

Classic and delicious Coconut Sheet Cake | Get the recipe from Cosmopolitan Cornbread

Coconut Rum Cake

Constance Smith – Cosmopolitan Cornbread
This Coconut Rum Cake is a rich yellow cake, bathed in a rum & coconut cream, and topped with rum-coconut glaze and toasted coconut.
4.67 from 27 votes
Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 30 minutes
Course Cakes, Sweets, Treats & Desserts
Cuisine American
Servings 1 cake
Calories 294 kcal


For the Cake

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


  • 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!


For the coconut cream – look for this in the drink mix section of the store. Be sure to stir this thoroughly before using.


Serving: 1cCalories: 294kcalCarbohydrates: 48gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 117mgSodium: 178mgFiber: 1gSugar: 36g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

27 thoughts on “Coconut Rum Cake”

  1. 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….

  2. 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.

  3. 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.

  4. 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!

  5. 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

    • 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.

  6. 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!

  7. 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.

4.67 from 27 votes (27 ratings without comment)

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