Name: Caribbean Coconut Rum Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 cup unsalted butter, softened -; 1-1/2 cups sugar -; 4 large eggs, room temperature -; 1 teaspoon coconut extract -; 3/4 cup amber rum -; 3/4 cup 2% 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Coconut Rum Cake

1. 1/2 cup unsalted butter, softened -

2. 1-1/2 cups sugar -

3. 4 large eggs, room temperature -

4. 1 teaspoon coconut extract -

5. 3/4 cup amber rum -

6. 3/4 cup 2% milk -

7. 1-3/4 cups all-purpose flour -

8. 1 package (3.4 ounces) instant vanilla pudding mix -

9. 1/4 cup cornstarch -

10. 2 teaspoons baking powder -

11. 1 teaspoon salt -

12. SYRUP: -

13. 1/2 cup unsalted butter, melted -

14. 1/2 cup water -

15. 1/2 cup sugar -

16. Dash salt -

17. 1/2 cup amber rum -

18. 1 teaspoon coconut extract -

How to cook deliciously - Caribbean Coconut Rum Cake

1. Stage

Preheat oven to 325°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.

2. Stage

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.

3. Stage

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.

4. Stage

Using a small skewer, poke holes in cake. Slowly pour syrup over cake until all syrup is absorbed. Cover; let cake stand overnight.