Coconut Rum Cake

Toasted coconut and silky coconut milk create a deeply tropical cake that's moist, tender, and utterly irresistible. Rich with butter and finished with a hint of rum's warmth, this Caribbean classic strikes the perfect balance between indulgent and light. Perfect for celebrations or when you want to transport your kitchen straight to island paradise.

Ingredients

1 cup sweetened shredded coconut, divided

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup coconut milk

1/2 cup dark rum

2 teaspoons vanilla extract

1 teaspoon coconut extract

1/2 cup unsalted butter for glaze

1/4 cup water

1 cup granulated sugar for glaze

1/2 cup dark rum for glaze

1/2 cup toasted coconut flakes for garnish

Instructions

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.

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.

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.

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.

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.

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.

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.

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.