Published: by Absolutely Recipes, in the recipes category.

Caribbean Coconut Rum Cake Recipe.

Ingredients:

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 TSP coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (34 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 TSPs baking powder
1 TSP salt
SYRUP:


1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 TSP coconut extract

Recipe Instructions:

Preheat oven to 325 degrees.
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" 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.

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