Soaked overnight in dark rum and then topped with toasted coconut,
this Toasted Coconut Rum Cake is a great way to celebrate the holidays!
I trust that everyone is having a great holiday season so far. I know I am! My wife and I went down to visit her family and friends in central Pennsylvania. This week between Christmas and New Year’s is one of my favorite weeks of the entire year. Sure, there is the whole no work thing, but this week allows me to recharge the batteries. As fun and exciting as it is, the holiday season is still hectic…and we always leave a few days here at the end of the year just to sit on the couch and watch college football bowl games. (Ok, maybe we throw in a couple of movies, too…for some reason, my wife wasn’t born with the ability to watch 12 straight hours of football. I know…crazy!)
So what are your plans for New Year’s Eve this year? For us, it’ll be staying home with a homemade pizza and a slice of this Toasted Coconut Rum Cake. (To be honest, it’ll be a new slice. The version you see in these pictures disappeared mysteriously a couple of weeks ago.) Are you heading out to Times Square? Seeing the ball drop would be pretty darn cool…but sitting on my warm couch with delicious rum cake is pretty darn cool, too.
You know what else would be cool? Visiting all of the different foodie ball drops. Sure, we all know about the crystal ball in Times Square, but did you know about all of the food-themed drops, too? Here’s my bucket list of foodie ball drops:
- The Bermuda Onion (St. George’s, Bermuda) Plus, visiting Bermuda for New Year’s Eve would just be pretty cool.
- A giant illuminated Peep (Bethlehem, PA) Seriously…it’s a Peep! Sure, the giant one might be fake, but I’m sure there are still plenty of Peeps to go around.
- 12-foot electronic Moon Pie (Mobile, AL) I wonder if they also have a 12-foot can of RC Cola?
- Sardine (Eastport, ME) Just kidding. I have no desire to see this. C’mon…it’s a sardine!
- 12-foot long, 200-pound Lebanon Bologna (Lebanon, PA) Umm, this just blew my mind! I had never heard of Lebanon Bologna before I met my wife…apparently it’s a central Pennsylvania thing. But 200 pounds!?
- 80-pound decorated wedge of cheese (Plymouth, WI) I don’t think the cheese is real…but it should be. I’d visit Plymouth, WI on New Year’s Eve for an 80-pound wedge of cheese. We’d probably have to tie it to the roof of our car to get it home, though.
I had no idea there were so many awesome foodie-themed ball drops for New Year’s Eve. The list above is just a small sampling of some of the more
ridiculous notable ones. Maybe next year we’ll visit one of these. Or maybe we’ll continue our homemade pizza tradition instead.
Toasted Coconut Rum Cake
One tradition that you do need to start, however, is this Toasted Coconut Rum Cake. Topped with coconut flakes, chopped pecans and then more coconut, this cake will help get your New Year’s Eve party started. (Seriously. It’s soaked overnight in a rum syrup…it really will get your party started!) Truth be told, I think I might actually prefer this cake without the rum syrup. Don’t get me wrong: both versions are delicious! In fact, maybe you should just make 2 cakes…one with the rum syrup and one without. Whichever way you go, don’t expect any leftovers. This rum cake is seriously tasty, and it’s one heck of an awesome way to ring in the new year!
Did you make this Toasted Coconut Rum Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Toasted Coconut Rum Cake
For the Cake
- ½ cup pecans finely chopped
- ¼ cup shredded coconut
- 1½ cups sugar
- 8 Tbsp unsalted butter, room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3 Tbsp cornstarch
- 1 tsp salt
- 1 3.4 oz package instant vanilla pudding mix
- ½ cup vegetable oil
- ½ cup milk
- 3 large eggs
- ½ cup dark rum
- 2 tsp vanilla
For the Rum Syrup (Optional)
- 6 Tbsp unsalted butter
- ¾ cup brown sugar
- 1/3 cup water
- ¼ cup dark rum
- ½ tsp vanilla
- Preheat oven to 325°F. Grease and flour a bundt or tube pan.
- In a small bowl, mix together the pecans and shredded coconut. Sprinkle this mixture evenly around the bottom of the bundt pan; set pan aside.
- Using a countertop mixer, cream butter and sugar together for 2-3 minutes on medium speed, or until fluffy and light in color.
- Add the flour, baking powder, cornstarch, salt and pudding mix. Mix on medium speed until well combined.
- In a small bowl, combine the vegetable oil, milk, eggs, rum and vanilla. Add this liquid mixture to the mixing bowl; mix on medium speed until well combined, scraping the sides as needed.
- Pour the batter into the bundt pan. Bake at 325°F for 65-70 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- While cake is cooling, make the Rum Syrup by combing the butter, brown sugar, and water in a medium saucepan. Place over medium-high heat until mixture begins to boil. Allow mixture to boil for 5 minutes, stirring frequently. Remove mixture from heat and stir in rum and vanilla.
- Allow cake to cool in pan for at least 20 minutes and then turn cake out onto a cooling rack until completely cool.
- Wash and dry pan and then invert cake back into the pan. Pour Rum Syrup evenly across the top of the cake. Cover pan with plastic wrap and let sit at room temperature overnight. (Note: This allows the Rum Syrup to soak fully into the cake.)
- Flip cake out onto a large plate or cake stand before serving.
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