Soaked overnight in dark rum and then topped with toasted coconut, this Toasted Coconut Rum Cake is a great way to celebrate the holidays!
Keyword: bundt cake, cake, coconut, rum
For the Cake
8Tbspunsalted butter, room temperature
13.4 oz package instant vanilla pudding mix
For the Rum Syrup (Optional)
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.