Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple.
Today’s Caribbean Spiced Rum Cake brims with treasures from the islands.
Coconut, almond, pineapple, vanilla and of course spiced rum infuse their opulence into this cake.
Our Caribbean Spiced Rum Cake’s fragrance rivals it’s flavor. This is one exceptional cake.
It is truly a special occasion when Caribbean Spiced rum Cake graces your table. My sweet little T-totaling grandmother had a special rum cake she would make for Christmas every year.
She would have her neighbor secretly buy the rum for her, so she wouldn’t be seen in the liquor store.
I remember one family reunion at her house all of the cousins were putting away dishes after the meal.
We discovered her hiding place for the bottle of booze she reserved for her cake. We were shocked to discover her secret and had quite a good laugh about it!
This Caribbean Spiced Rum Cake is a made-from-scratch, in-it-to-win-it, committed for the long haul, seriously delicious cake.
It is not a quickie box mix version. However, that doesn’t mean it is difficult to make.
On the contrary, it is really quite simple to follow the steps. The challenge is in the waiting.
Yes, the waiting is the hardest part… Waiting through the hour long baking process as luscious aromas waft through the air. Waiting for the buttery pineapple spiced rum syrup to absorb and saturate the golden, fragrant, Caribbean Spiced Rum Cake.
Since patience is a virtue, we must be virtuous and patiently resist the urge to prematurely pop it from its pan and dig in.
Dusting the pan with almond meal serves a dual purpose to help it release easily from the pan, and add additional almond flavor.
It is best to keep the oven door closed and let the cake bake for at least 50 minutes before checking on it.
I assure you, there is no way this cake will be dry after saturating it with buttery spiced rum syrup.
Topped with pineapple rum glaze, sprinkled with toasted coconut, all of your patience will be rewarded, and the wait forgotten, as you savor your Caribbean Spiced Rum Cake.
Thanks for the inspiration grandma!
More Brilliant Bundt Cakes
Caribbean Spiced Rum Cake
- 2 cups of sifted all purpose flour
- 1/4 cup cup corn starch
- 1/4 cup powdered milk
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup unsweetened shredded coconut
- 1 1/2 cups natural granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup unsweetened coconut milk, canned
- 4 extra large eggs
- 1/2 cup dark spiced rum, or dark rum
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups crushed pineapple, drained and juices reserved for glaze (from 20 ounce can)
- 1/4 cup almond meal for dusting the pan
- Nonstick cooking spray
- 1/2 cup unsalted butter
- 1/2 cup natural granulated sugar
- 1/2 teaspoon salt
- 1/2 cup pineapple juice, reserved from can
- 1/2 cup spiced rum
- 1 1/2 - 2 cups powdered sugar
- 3 tablespoons pineapple juice, reserved from can
- 1 teaspoon spiced rum
- 1/2 cup sweetened shredded coconut
Preheat the oven to 325 degrees F. Spray a 12 cup bundt pan with nonstick cooking spray and dust with almond meal.
- For the Cake: With an electric mixer, beat 1/2 cup of softened butter with 1 ½ cups of granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.
Whisk the coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until combined.
- Pour the batter into the pan and bake for 55 minutes. Insert a toothpick into the center of the cake, if it comes out clean the cake is done. If not, bake for 5-10 minutes longer, then test again.
- While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8-10 minutes until it begins to thicken slightly. Remove from heat.
- With a wooden skewer, poke holes throughout the cake and slowly pour the syrup over it, a quarter cup at a time, allowing it to absorb until all the syrup has been applied.
- Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.
- When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove pan.
- Mix the glaze ingredients starting with 1 ½ cups of powdered sugar, 2 tablespoons of pineapple juice, and rum. Whisk and add more powdered sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.
- Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Then sprinkle on top of the glaze.