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Coconut Rum Cake

A rich yellow cake, a rum & coconut cream bath and rum-coconut glaze topped with toasted coconut. 

Coconut Rum Cake from Cosmopolitan Cornbread

Ahhh, this makes me dream of summer, sunshine and the beach. And it being a Rum Cake, it is also perfect for a celebratory occasion, such as a bridal shower or other event.

A few months ago, I had someone request that I make a rum cake for an event. So, I did a little playing around, and here is what I came up with. Mind you, this cake does have a rum taste – it is a rum cake after all – so this cake is for the grown-ups.

How to Make Coconut Rum Cake

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 1 1/4 c flour, 1 1/2 tsp baking powder, 1/4 tsp salt. Set aside.

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In you mixing bowl, place 4 eggs, and then an additional 3 egg yolks.

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Beat them together and then add in 1 1/2 cup sugar.

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3/4 tsp coconut extract and 3/4 tsp vanilla extract

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And finally 1 1/2 stick (3/4 c) of butter that has been melted and cooled slightly. Mix until smooth.

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Add in the flour mixture and stir until just combined and smooth.

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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.

Place 1/4 cup dark rum and 1/4 cup sugar in a small saucepan.

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Bring it to a simmer and let it cook until the sugar is dissolved and the liquid has reduced just a little.

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Pour in 1/2 cup of sweetened coconut cream.

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Let this simmer another minute or two until it is all melted together. Remove from heat.

Once you have removed the cake from the pan, gently poke the top all over with a fork.

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Then with a pastry brush, brush the rum glaze all over the top, letting it soak in.

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Allow the cake to cool to room temperature.

Now spread a cup of shredded coconut on a baking sheet, and bake it at 350 for about 10-15 minutes or until it is lightly golden. Let it cool.

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And lastly, prepare the icing. In a bowl, whisk together 3 tablespoons of soft cream cheese, 3 tablespoons of the sweetened coconut cream, a tablespoon of the dark rum, and a teaspoon of vanilla. Whisk it until smooth.

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Sift in a half cup of powdered sugar.

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Whisk it smooth. If it is too thick, add in a tablespoon or so of milk.

Spread the icing all over the top of the cake, letting it run down the sides a bit. Resist the urge to run your finger through it for a taste.

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Sprinkle the top with the toasted coconut.

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Coconut Rum Cake from Cosmopolitan Cornbread

Coconut Rum Cake from Cosmopolitan Cornbread

Enjoy!

Coconut Rum Cake from Cosmopolitan Cornbread

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Coconut Rum Cake

Coconut Rum Cake

Yield: 1 cake
Prep Time: 20 minutes
Total Baking Time: 50 minutes
Total Time: 1 hour 10 minutes

A rich yellow cake, a rum & coconut cream bath and rum-coconut glaze topped with toasted coconut. 

Ingredients

For the Cake

  • 1 1/4 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs + 3 egg yolks
  • 1 1/2 c sugar
  • 3/4 tsp coconut extract
  • 3/4 tsp vanilla extract
  • 1 1/2 stick (3/4 c) butter, melted and cooled

For the Rum Glaze

  • 1/4 c dark rum
  • 1/4 c sugar
  • 1/2 c sweetened coconut cream

For the Icing

  • 3 Tb cream cheese, softened
  • 3 Tb sweetened coconut cream
  • 1 Tb dark rum
  • 1 tsp vanilla
  • 1/2 c powdered sugar, sifted
  • 1 Tb milk (if needed)
  • 1 c shredded coconut

Instructions

  1. 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.
  2. In a bowl, whisk together the flour, baking powder and salt. Set aside.
  3. Beat the eggs and egg yolks together in a mixing bowl until smooth. Add in the sugar, extracts, and melted butter. Mix until smooth. Stir in the flour mixture until just combined.
  4. 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.
  5. 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.
  6. Place the dark rum and sugar in a small saucepan. Bring it to a simmer and let it cook until the sugar is dissolved and the liquid has reduced just a little. Pour in the coconut cream and continue to simmer another minute or so until it is all combined. Remove from heat and set aside.
  7. 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.
  8. Now spread the cup of shredded coconut on a baking sheet, and bake it at 350 for about 10-15 minutes or until it is lightly golden. Let it cool.
  9. And lastly, prepare the icing. 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.
  10. Spread the icing all over the top of the cake. Sprinkle the top with the toasted coconut.
  11. Enjoy!

Notes

For the coconut cream - look for this in the drink mix section of the store. A common brand is "Coco Lopez." Be sure to stir this thoroughly before using.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 117mg Sodium: 183mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 2g Sugar: 39g Sugar Alcohols: 0g Protein: 5g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

26 thoughts on “Coconut Rum Cake”

  1. Conni, 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.

    Reply
  2. 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.

    Reply
  3. is there an error in the directions? it says add coconut cream to the cake batter, but there is no coconut cream listed in the ingredients for the batter

    Reply
  4. 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

    Reply
  5. 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, Conni!

    Reply
  6. Oh, my goodness, Conni. 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.

    Reply

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