Coconut Rum Cake is made with vanilla cake mix, sweet coconut, and spiced coconut rum. It’s a special adult dessert for holidays and celebrations!
Why You’ll Love This Cake
Coconut Rum Cake is filled with tropical flavors and a surprising boozy finish. This dessert is perfect for special occasions or holiday parties with adult friends and family.
Serve it with a dollop of whipped cream if desired. But, most of all, enjoy the memories you’ll make when serving this popular cake.
Since this dessert is made in a bundt pan, it’s fun to try different types of pans (ad) when you make this recipe. I’ve used every type there is over the years, and they all turn out beautifully.
How to Make Coconut Rum Cake
The magic starts by greasing and flouring a bundt pan, then crumbling a cup of chopped pecans into the bottom.
In a mixing bowl, add dry cake mix and dry pudding mix, then mix together gently. Add rum, water, oil and eggs, then beat on medium speed for 2 minutes. Fold in coconut and stir well.
Pour the batter into the bundt pan and bake at 325 degrees for 1 hour. While the cake is baking, make the hot rum glaze by boiling together butter, sugar, water, and coconut rum.
Once the cake comes out of the oven, grab a fork and start poking holes in the top of the cake while it’s still in the pan. Next, pour half of the hot glaze onto the cake and allow it to soak up the icing completely.
Allow the cake to cool for one hour, then invert it onto a serving plate or cake stand. Tap on the bottom of the bundt pan with a dull knife several times and the cake should pop out on the plate.
Luckily, the glaze helps make this happen!
Drizzle the other half of the glaze on top of the cake, letting it drip down the sides and onto the cake plate to create a lovely presentation.
Any type of spiced rum is great to use in a rum cake. In this recipe, coconut rum is used, but you can substitute white rum or dark rum if desired.
If you’re lucky enough to have left overs, a rum cake will last up to 5 days. It’s best to wrap it tightly and keep in the refrigerator.
The Story Behind This Cake
Our family has fond memories of my father-in-law enjoying the icing on his slice of Coconut Rum Cake during the holidays. He would always scoop the icing off the top, and eat the cake later.
When my son grew up, he started requesting a rum cake for his birthday (which happens to be on Christmas Eve). So, every year, I make his favorite cake and watch him scoop up the icing just like his Granddaddy did.
This cake is definitely not kid friendly. It’s got a little kick and is best served to adults over the age of 21.
More Holiday Treats
If you like this recipe, you’ll love my other holiday treats…
- Chocolate Covered Cherry Bark
- Twice Baked Pecan Turnovers
- Salted Chocolate Toffee Bars
- Cherry Magic Bars
- Aunt Julia’s Cheese Biscuits
Coconut Rum Cake
*See notes in blog post for detailed tips, photos and instructions.
- 1 cup pecans chopped
- 1 box 18 oz vanilla cake mix
- 1 3.4 oz pkg. vanilla instant pudding mix
- 1 cup sweetened shredded coconut
- ½ cup coconut rum
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- 2 sticks butter
- 2 cups sugar
- ½ cup water
- ½ cup coconut rum
- Preheat oven to 325 degrees.
- Grease and flour a 10 inch bundt pan, then crumble nuts into bottom.
- In a mixing bowl, blend together dry cake mix (just use the dry mix without adding any ingredients listed on the box), dry vanilla pudding, coconut rum, water, oil and eggs.
- Beat for 2 minutes on medium speed, then stir in coconut.
- Pour batter into bundt pan and bake at 325 degrees for 1 hour.
- Remove cake from oven, then use a fork to poke holes in top of cake.
- Immediately pour half of glaze onto cake and cool cake for 1 hour.
- Invert cake onto cake stand or serving plate. Tap bottom of bundt pan with knife a few times and cake should pop out.
- Drizzle the other half of the glaze on the top of the cake, allowing it to drip down the sides.
- Melt butter in a saucepan, then add sugar and water.
- Bring mixture to a boil for 5 minutes, stirring constantly.
- Remove from heat and add rum, stirring well.
- Pour half of glaze over hot cake, then allow to cool. Pour other half of glaze over cake once it has been inverted onto a cake plate.
- Any type of rum can be substituted if you can't find coconut rum.
- Sprinkle entire cake with more shredded coconut as a garnish if desired. Serve with a dollop of whipped cream.
- Disclaimer: Coconut Rum Cake contains alcohol and is intended for adults age 21 or over.
Nutrition info is an auto generated estimate.
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