Coconut Rum Cake
Coconut Rum Cake
- 2½ c all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 c unsalted butter
- 1½ c granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 1 cup canned coconut milk
- ¼ dark rum
- 1 c sweetened shredded coconut
- 1 c chopped pecans
Butter Rum Syrup
- ½ c unsalted butter
- ¼ c dark rum
- ¼ c water
- 1 c granulated sugar
Coconut Rum Glaze
- 1 c powdered sugar
- ¼ c dark rum
- ½ c shredded coconut
Preheat oven to 325°F. Prepare bundt pan with non-stick spray, or other pan release method.In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt). Set aside.Using a stand mixer (with paddle attachment) or a handheld mixer, cream butter and sugar on high speed until light and creamy. This should take about 3 minutes.Add eggs, vanilla extract, and rum. Mix on high speed for about 2 minutes.Add dry ingredients, mix on low speed until just barely combined. Add coconut milk, mix on low speed until batter has come together. Careful not to over mix here.Fold in shredded coconut and pecans.Bake for about 50-60 minutes. *Bake time will vary depending on you bundt pan. Your cakes are done when a toothpick can be inserted and comes out clean. Allow cake to cool for about 15 minutes before removing cake. While the cake is baking, make your rum butter syrup. Combine butter, rum, water, and sugar in a small saucepan. Let the mixture sit at medium high heat until sugar has dissolve. Set aside and cool. After cake has cooled for about 15 minutes use a skewer or knife to poke holes in the cake while it's still in the pan. Add about half of your rum butter syrup. Let this soak in (about 30 minutes. Turn cake over onto a cooling rack and pour on remaining syrup. Let the cake cool completely.Once cake has cooled completely, add your glaze. Combine the powdered sugar, rum, and coconut. Spoon the glaze over your cake and it's ready to serve.