Rum Soaked Cake

Rum soaked bundt cake covered in toasted coconut.

5 stars (3 reviews)

This moist pineapple and coconut Spiced Rum Cake is soaked with a decadent spiced rum glaze and topped off with toasted coconut for the ultimate tropical treat!

Prep Time20

Cook Time1

Rest Time6

Total Time1 20

Course: Dessert

Cuisine: Caribbean, Jamaican

Servings: slices

Calories: 367kcal

Author: Sommer Collier

Ingredients

For the Spiced Rum Cake -

2 ½ cups cake flour (OR 2 ¼ cups all-purpose flour sifted + ¼ cup cornstarch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups granulated sugar
12 tablespoons unsalted butter softened
¾ cup unsweetened coconut milk canned (or whole milk)
4 extra large eggs
½ cup dark spiced rum or dark rum
1 teaspoon vanilla extract
½ cup crushed pineapple drained and juices reserved for glaze (from 20 ounce can)
½ cup sweetened shredded coconut

For the Rum Glaze -

¼ cup unsalted butter
1 cup natural granulated sugar
½ cup pineapple juice reserved from can
½ cup spiced rum
Pinch of salt

For the Topping -

¾ cup sweetened shredded coconut

US Customary - Metric

Instructions

Prep: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray (or grease with butter) and dust with extra granulated sugar. Drain the canned crushed pineapple well, reserving the juices to use in the glaze. Press the pineapple to make it as dry as possible.
For Toasted Coconut Topping: Place ¾ cup shredded coconut on a rimmed baking sheet. Spread out in a thin even layer. Toast the coconut in the oven for 3-7 minutes. Watch it carefully – coconut turns dark fast! Once the coconut is golden, remove it from the oven and cool.
For the Cake: In a medium bowl, mix the flour, baking powder, baking soda, and salt together.
In a large mixing bowl, use an electric mixer to beat the granulated sugar with the softened butter. Beat on high speed to “cream” the ingredients until fluffy and lighter in color, about 3-5 minutes.
Lower the speed and mix in the coconut milk, eggs, rum, and vanilla extract. Scrape the bowl with a rubber spatula.
Beat in the crushed pineapple and shredded coconut. Then slowly beat in the flour mixture until just combined. Scrape the bowl and beat again for just a few seconds.
Pour the batter into the pan and bake for 45-55 minutes. After 45 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. Allow the cake to cool for 15 minutes, then run a butter knife around the edge of the pan. Flip the cake out onto a cooling rack.
For the Rum Glaze: While the cake is cooling, prepare the spiced rum glaze. In a saucepan combine the butter, sugar, pineapple juice, rum, and salt. Over 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. (The more holes the better – don’t go easy on it!) Slowly pour the glaze over the cake, a ¼ cup at a time, allowing it to absorb until all the syrup has been applied. (If you set the cooling rack over a pan, you can gather the run-off glaze and pour it over again for extra flavor and moisture.)
Sprinkle the toasted coconut over the cake while the glaze is still wet. Then allow the cake to dry before wrapping to store.

Video

Notes

To keep the crumb tender and moist I suggest loosely covering the cake with plastic wrap and keeping it at room temperature. It will keep well for 3-4 days on the counter.

However, you can keep it in the fridge for up to a week for longer storage.

To Freeze: Cut the Caribbean rum cake into sections, and wrap each section tightly in plastic wrap. Then wrap them in a layer or two of aluminum foil before storing in the freezer for up to 3 months. Thaw the soaked cake on the countertop for an hour or so, until it comes to room temperature.

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