caribbean cake

Caribbean Rum Cake Recipe - An ultra moist and decadent classic rum cake with pineapple, toasted coconut, and rum glaze dripping down the sides.

Caribbean Rum Cake Recipe

all-purpose flour, (sifted)

corn starch

milk

baking powder

salt

coconut

natural granulated sugar

unsalted butter, (softened)

unsweetened coconut milk, (canned)

eggs

dark spiced rum, (or dark rum)

vanilla extract

almond extract

almond meal (for dusting the pan)

Nonstick cooking spray

unsalted butter

pineapple juice, (reserved from can)

spiced rum

sugar

Almond extract

almond meal

Corn Starch

pineapple

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pineapple juice

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal.

For the Cake: With an electric mixer, beat 1/2 cup of softened butter with 1 1/2 cups of granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.

Whisk the coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until combined.

Pour the batter into the pan and bake for 55 minutes. Insert a toothpick into the center of the cake, if it comes out clean the cake is done. If not, bake for 5-10 minutes longer, then test again.

While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8-10 minutes until it begins to thicken slightly. Remove from heat.

With a wooden skewer, poke holes throughout the cake and slowly pour the syrup over it, a quarter cup at a time, allowing it to absorb until all the syrup has been applied.

Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.

When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove pan.

Mix the glaze ingredients starting with 1 1/2 cups of powdered sugar, 2 tablespoons of pineapple juice, and rum. Whisk and add more powdered sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.

Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Then sprinkle on top of the glaze.

Oh my goodness- this cake combines so many of my favorite flavors in a dessert-toasted coconut, almond, pineapple. Amazing and decadent!

Great recipe - I made it for our end of the summer family BBQ! It was totally a hit with the family.

this is one of the best rum cakes that I have made. I omit the coconut since im not a fan, but this is the best cake ever! 

This cake was excellent! Super moist and flavorful and it came out perfect. 

Hey, this cake is the best!
I have made it in a bundt tin, but I have a question; would this work if I bake it in two 7 inch round cake tins and layer it up with cream cheese frosting after step 7?
Then, how long could I store it after it's baked and should it be stored in the fridge or will it be ok at room temp.?
Thanks :)

Very good! My family really enjoyed it as much as I did making it. As I diabetic I had a small sliver but now see I can really cut way back on sugar and substitute for another sweetener. I used Meyers dark &amp; capt morgan spice for my rum and wow did those flavors come through. 
I need to make pineapple smaller next and add a dash more of extracts. 
Definitely a winner to make again!

Thanks for the info.  I made this cake for an event and it came out great.  The only issue I had was getting the cake to absorb the entire rum mixture.  I waited about a half hour after pouring the first quarter cup and it was still not drinking in to the cake very well.  But, I kept trying.  Well,  I managed to get half the mixture to seep in, but bailed on the other half because it was just not absorbing.  People who tried the cake did say they wanted more rum afterwards.  So, I will try again soon because I liked the cake so much. Even with half the rum mixture, it was very yummy.

https://content.jwplatform.com/videos/q5Fztmb2.mp4

Caribbean Spiced Rum Cake Recipe - Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion!

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Caribbean Rum Cake Recipe

Top 1 caribbean cake recipes from across the web

The most viewed caribbean cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caribbean Rum Cake Recipe

The most viewed caribbean cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine