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Taste of Home

Caribbean Coconut Rum Cake

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
4
1 hr 25 min
TOTAL TIME
477
CALORIES
$0.89
PER SERVING
Caribbean Coconut Rum Cake
Ingredients
17 INGREDIENTS
12 SERVINGS
Amber Rum
3/4 cup amber rum
Salt
salt
Coconut Extract
1 tsp coconut extract
Sugar
1 1/2 cups sugar
Coconut Extract
1 tsp coconut extract
Whole Milk
3/4 cup whole milk
Cornstarch
1/4 cup cornstarch
Baking Powder
2 tsp baking powder
Eggs
4 large eggs
Salt
1 tsp salt
Sugar
1/2 cup sugar
Amber Rum
1/2 cup amber rum
Water
1/2 cup water
Instant Vanilla Pudding Mix
1 pkg instant vanilla pudding mix
Unsalted Butter
1/2 cup unsalted butter
softened
Unsalted Butter
1/2 cup unsalted butter
melted
All-purpose Flour
1 3/4 cups all-purpose flour
Directions
15 STEPS
25 min
PREP TIME
1 hr
COOK TIME
1 hr 25 min
TOTAL TIME
View Directions on Taste of Home
Health Info
Macros
59g
CARBS
18g
FAT
5g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is a Coconut Cake?
What ingredients do I need to make a Coconut Cake?
Can I use other types of milk instead of coconut milk?
What is the best way to shred coconut for the cake?
How do I make the cake moist and fluffy?
How do I prevent the cake from sticking to the pan?
How long should I bake the cake?
How should I store the cake?