Coconut Rum Cake

Instructions

1. 1

   Preheat oven to 325°F. Generously grease and flour a 10-inch Bundt pan. Toast 1/2 cup of the shredded coconut in a dry skillet over medium heat until golden, about 3-4 minutes, stirring frequently. Set aside.

2. 2

   In a large bowl, cream the softened butter and 2 cups sugar with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition.

3. 3

   In a separate bowl, whisk together flour, baking powder, and salt. In a measuring cup, combine coconut milk, 1/2 cup rum, vanilla extract, and coconut extract.

4. 4

   Alternately add the flour mixture and coconut milk mixture to the butter mixture in three additions, beginning and ending with the flour mixture. Mix on low speed until just combined. Fold in the remaining 1/2 cup untoasted shredded coconut.

5. 5

   Pour batter into prepared Bundt pan and smooth the top. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pan for 15 minutes.

6. 6

   While cake cools, prepare the rum glaze. In a saucepan, melt 1/2 cup butter over medium heat. Add water and 1 cup sugar, stirring until sugar dissolves. Bring to a boil and cook for 5 minutes. Remove from heat and carefully stir in 1/2 cup rum.

7. 7

   Using a skewer, poke holes all over the cake while still in the pan. Slowly spoon half of the warm glaze over the cake, allowing it to soak in. Let sit for 10 minutes, then invert onto a serving plate.

8. 8

   Brush remaining glaze generously over the top and sides of the cake. Sprinkle with toasted coconut flakes and reserved toasted coconut. Allow to cool completely before slicing.