Coconut Rum Cake With Buttered Rum Glaze Recipes

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CARIBBEAN COCONUT RUM CAKE



Caribbean Coconut Rum Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract

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.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT RUM CAKE



Coconut Rum Cake image

This Coconut Rum Cake adds even more Caribbean flavor to the classic cake recipe with the sweet infusion of coconut and a buttery glaze.

Provided by Rebecca Hubbell

Categories     Dessert

Time 3h20m

Number Of Ingredients 13

1/2 cup shredded coconut
1 (18.25-oz.) box yellow cake mix
1 (3.4-oz.) box instant vanilla pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/4 cup dark rum
1/4 cup coconut rum
1/2 cup salted butter
1/4 cup water
1 cup granulated sugar
1/4 cup coconut rum
1/4 cup Appleton Special Rum

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.

Nutrition Facts : Calories 297 kcal, Carbohydrate 19 g, Protein 2 g, Fat 19 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 100 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

COCONUT RUM CAKE WITH BUTTERED RUM GLAZE



Coconut Rum Cake With Buttered Rum Glaze image

This recipe actually calls for 1 cup of rum but my family likes it better with the 3/4 of a cup. It's a great holiday cake and the sauce/glaze is also great on vanilla ice cream.

Provided by Donata Natalino

Categories     Cakes

Time 1h5m

Number Of Ingredients 13

CAKE
1 box classic yellow cake mix
1 box instant vanilla pudding
4 large eggs
1/2 c vegetable oil
3/4 c coconut flavored rum
1/4 c water or pineapple juice
1/2 c coconut, flaked
GLAZE
1 c brown sugar, lightly packed
1/4 c water
1 stick butter
1/4 c coconut flavored rum

Steps:

  • 1. Preheat oven to 350. Grease and flour bundt pan.
  • 2. Combine cake ingredients and mix until smooth. Pour into prepared pan and bake approximately 45-55 min or until a inserted toothpick comes out clean. Cool 10 minutes remove from pan.
  • 3. While cake is cooling add sugar and water to a small sauce pan. Melt sugar over medium heat. Once sugar is dissolved add butter, stir constantly until butter is melted and mixture becomes foamy. Remove from heat add rum (or rum flavored extract). Let cool slightly. Pour over cooled cake. Enjoy.

COCONUT RUM CAKE



Coconut Rum Cake image

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h35m

Yield 16

Number Of Ingredients 15

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

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.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g

RUM RAISIN POUND CAKE WITH COCONUT GLAZE



Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

  • Combine the raisins and rum in a small bowl and soak for several hours or overnight.
  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside.
  • Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
  • Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
  • Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
  • While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
  • Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

CALYPSO COFFEE CAKE WITH BUTTER RUM GLAZE



Calypso Coffee Cake With Butter Rum Glaze image

Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

Provided by MsBindy

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup sweetened flaked coconut
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1 tablespoon flour
3/4 cup butter, softened
1/4 cup brown sugar, packed
1/2 cup white sugar
3 eggs
1 cup sour cream
1 1/2 cups plantains, cooked and mashed
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 tablespoon butter
1/4 cup brown sugar
1 tablespoon lime juice
1 tablespoon rum
confectioners' sugar

Steps:

  • Grease and flour a bundt pan; preheat oven to 350°F.
  • Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
  • While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
  • In a large mixing bowl, cream the butter, brown sugar and white sugar together.
  • Add eggs, one at a time; then mix in sour cream and mashed plantains.
  • In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
  • Slowly add the dry ingredients to the wet ingredients, mixing until combined.
  • Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
  • Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
  • Let cake cool in pan for 30 minutes.
  • While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
  • Reduce heat and simmer for 3-5 minutes.
  • Allow to cool slightly before adding rum.
  • Carefully invert cake onto plate.
  • While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
  • When cake is completely cool, dust with confectioners sugar.

RUM CAKE WITH A BUTTER RUM GLAZE



Rum Cake With a Butter Rum Glaze image

This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.

Provided by eavess

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

vegetable cooking spray, for misting the pan
1/2 cup finely chopped pecans (optional)
1 (18 1/4 ounce) package of regular yellow cake mix
1/4 cup half of a 3 . 4 ounce package vanilla instant pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
1/3 cup Bacardi dark rum (other brands of dark rum will work also)
1/4 cup water
3 large eggs
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons Bacardi dark rum

Steps:

  • Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
  • Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
  • Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
  • Pour batter into prepared cake pan and smooth the top with a spatula.
  • Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
  • While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
  • Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
  • Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
  • Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.

Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7

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