Jamaican-inspired Coconut Rum Cake

Moist, tropical, and packed with warm island flavor, this Jamaican-Inspired Coconut Rum Cake is a dessert that brings sunshine to any table. Infused with coconut and a sweet, spiced glaze, this rich cake is perfect for holidays, potlucks, or when you’re simply craving a slice of paradise. It’s buttery, soft, and drenched in flavor—without the use of alcohol—making it a family-friendly treat everyone can enjoy.

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Why You’ll Love This Recipe
Tropical Flavors – Coconut, vanilla, and warm spices make every bite feel like a vacation.
Ultra Moist Texture – The tender crumb soaks up a rich coconut glaze for melt-in-your-mouth goodness.
No Alcohol Needed – All the bold rum flavor, none of the alcohol.
Perfect for Sharing – This bundt-style cake serves a crowd and makes a beautiful centerpiece.
Easy to Make – Uses pantry staples and simple techniques.

Ingredients You’ll Need

For the Cake:

• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup canned coconut milk (full-fat)
• ½ cup plain yogurt or sour cream
• 1 cup sweetened shredded coconut

For the Coconut “Rum” Glaze:

• ½ cup coconut milk
• ½ cup sugar
• ¼ cup butter
• 1 tsp vanilla extract
• 1 tsp rum-flavored extract (non-alcoholic)

Tools You’ll Need
Bundt pan
Hand or stand mixer
Mixing bowls
Spatula
Whisk
Saucepan
Pastry brush or spoon

Step-by-Step Instructions

Step 1: Prep Your Pan & Oven

1. Preheat oven to 325°F (165°C).
2. Generously grease and flour a bundt pan, making sure to get all the crevices.

Step 2: Make the Cake Batter

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
2. Beat in the eggs, one at a time, mixing well after each addition.
3. Stir in vanilla and coconut extracts.

Step 3: Mix Dry & Wet Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.
2. In another bowl, combine coconut milk and yogurt.
3. Add the dry ingredients to the creamed butter mixture in 3 parts, alternating with the coconut milk mixture.
4. Fold in the shredded coconut at the end until just combined.

Step 4: Bake the Cake

1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
3. Let cool in the pan for 10–15 minutes, then invert onto a wire rack.

Step 5: Make the Glaze

1. In a small saucepan, combine coconut milk, sugar, and butter over medium heat.
2. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 3–4 minutes until slightly thickened.
3. Remove from heat and stir in vanilla and rum-flavored extract.

Step 6: Soak & Serve

1. While the cake is still warm, poke holes all over the top with a skewer or fork.
2. Slowly pour or brush the glaze over the cake, allowing it to soak in.
3. Let the cake rest for at least 30 minutes before slicing. For best flavor, let it sit for several hours or overnight.

Tips for the Best Coconut Rum Cake
Use Room Temperature Ingredients – Ensures a smooth, even batter.
Grease the Pan Well – This cake is sticky from the glaze, so prep your pan carefully.
Don’t Overmix – Fold gently when adding flour and coconut to keep the cake light.
Glaze Slowly – Pour a little at a time to allow it to soak fully.
Make Ahead – This cake gets even better the next day as the flavors intensify.

Serving Suggestions
With Fresh Fruit – Mango, pineapple, or berries complement the tropical vibe.
Topped with Whipped Cream – Adds a light, airy finish.
Toasted Coconut – Sprinkle on top for crunch and presentation.
Paired with Tea or Coffee – Perfect for brunch or dessert.
On a Dessert Platter – Slice and serve with chocolate or citrus bars for variety.

How to Store & Freeze

Storing:
Room Temperature: Store covered for up to 3 days.
Refrigerate: Keeps well for up to 5 days in an airtight container.
Freeze: Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight before serving.

Reheating (Optional):
Microwave individual slices for 10–15 seconds to bring out moisture and aroma.

Frequently Asked Questions

1. Can I use canned coconut cream instead of coconut milk?
   Yes, but it will make the cake even richer—great for special occasions.
2. What’s a good substitute for rum extract?
   Use vanilla extract with a splash of almond extract for a warm, layered flavor.
3. Can I make this into cupcakes?
   Yes! Bake at 350°F for 18–22 minutes. Glaze after baking as usual.
4. Is this cake overly sweet?
   It’s sweet but balanced. Reduce sugar in the glaze if you prefer a lighter finish.
5. Can I add crushed pineapple?
   Sure! Fold in ½ cup well-drained crushed pineapple for an extra tropical twist.

Final Thoughts
This Jamaican-Inspired Coconut Rum Cake is everything a tropical dessert should be: moist, rich, and full of island charm. Whether you’re hosting a party, celebrating a special occasion, or just want something special to enjoy with tea, this cake delivers a sweet taste of the Caribbean—no passport required.

Try it and tag your tropical bake—I’d love to see your version of this sweet escape!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Cuisine: Caribbean-Inspired

Nutritional Information (Per Slice – based on 12 slices):
Calories: 410 | Protein: 5g | Carbohydrates: 45g | Fat: 24g | Fiber: 2g | Sodium: 180mg

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