Time 3h20m Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan. Sift the cake mix and pudding mix into a large bowl or stand mixer fitted with a whisk attachment. Add in the eggs, water, oil, and rums and beat until fully incorporated. Pour batter over the coconut in the pan. Bake for 1 hour or until a cake tester inserted into the cake comes out clean. During the last 10 minutes or so that the cake is baking, prepare the glaze. In a saucepan, combine the butter, water, and sugar and bring to a boil over medium heat. Continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum. Use a skewer to poke holes all over the bottom of the cake while in the pan, then pour the glaze all over the cake while both are still hot. Be careful not to let it overflow the pan. Let the cake cool and soak for at least 2 hours before removing from the pan. DO NOT refrigerate. After the cake has cooled, use a small rubber spatula to loosen it from the sides of the pan, then gently flip it onto a serving dish and remove it from the pan. Be patient and let gravity do it’s thing, the cake is a little sticky and is slow to come out. Once plated, leave plain, dust with powdered sugar, or top with icing and toasted coconut if desired.
Time 1h25m Yield 12 servings. Number Of Ingredients 18 Steps:
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.
More about “caribbean coconut rum cake recipes”
Time 1h35m Yield 16 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan. Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate. While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes. Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
