Best Caribbean Coconut Rum Cake Recipes

CARIBBEAN COCONUT RUM CAKE

Caribbean Coconut Rum Cake image

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole 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

Steps:

Preheat oven to 325°. 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-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., 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.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

CARIBBEAN RUM COCONUT POUND CAKE

Caribbean Rum Coconut Pound Cake image

Coconut Cakes is one that is most appreciated in the Southern States & especially the area from which I am from. A coconut cake was always featured during the CHRISTmas Holiday Among the many cakes that mama made. So I knew it would be greatly appreciated when featured at the Hooker/Ladd Arkansas Community Reunion. I wanted...

Provided by Rose Mary Mogan

Categories Other Desserts

Time 2h

Number Of Ingredients 24

Ingredients

4 1/2 c white lily all purpose flour
1 lb box powdered sugar
8 large eggs room temperature
2 tsp vanilla bean paste or vanilla extract
1 Tbsp coconut extract
1 Tbsp carribean rum coconut liqueur or rum extract
2 tsp pineapple extract
1 Tbsp baking powder
1 1/2 c unsweetened coconut(adding flavor without the sugar)
2 small boxes cheesecake pudding mix
1 c evaporated milk
3 stick butter, softened room temperature
1/2 c sour cream room temperature
CARIBBEAN RUM CREAM CHEESE COCONUT FROSTING
1 stick butter softened, room temperature
1 lb powdered sugar
8 oz cream cheese softened
2 tsp coconut extract
1 tsp pineapple extract
1-2 Tbsp evaporated milk, or as desired to reach spreading consistency
1 1/2-2 c sweetened shredded coconut (enough for sides & generous amount on top)
pineapple slices halved as desired for top of cake
maraschino cherry halves as desired for garnish
2 tsp caribbean coconut liqueur

Steps:

1. NOTE: PLEASE MAKE SURE THERE IS AT LEAST 1 1/2 -2 INCHES OF SPACE LEFT OVER WHEN FILLING CAKE PAN TO ALLOW FOR CAKE TO RISE. Preheat the oven to 325 degrees F. Use at least a 12 cup cake pan or preferably larger like a 16 cup.
2. If YOU ARE NOT USING WHITE Lily CAKE FLOUR OMIT THE ADDITIONAL 1/2 CUP AND JUST USE 4 CUPS. WHITE Lily IS A winter wheat flour, and is lighter in volume than regular all purpose flour. It does make a difference in the texture of the cake.
3. Mix pudding with flour & Baking powder.
4. Set aside till needed.
5. Cream butter with powdered sugar, & sour cream till creamy and smooth.
6. Add eggs one at a time, beating well after each addition, until all have been added.
7. Gradually blend in flour mixture alternately with evaporated milk in 3 increments
8. Combine all of the extract flavorings & Rum in a small bowl and add at once to cake batter, beating well after adding.
9. Now add unsweetened coconut and blend again.
10. Spray cake pan with bakers Joy. Then pour batter into prepared pan, & bake in preheated 325 degree oven approximately 1 1/2 hours or until tooth pick inserted into center of cake comes out clean. Allow cake to cool at least 10 minutes till it pulls away from sides of cake pan then invert onto cooling rack or cake platter. Frost as desired.
11. To Prepare frosting, add softened butter & cream cheese to medium size bowl, & beat to blend together. Then add the powdered sugar, and starting on low speed beat until powdered sugar is blended into butter mixture, then add extracts and beat again. Add evaporated milk 1 tablespoon at a time till spreading consistency is reached. Then frost cake and top both sides and top with shredded coconut. Garnish with pineapple slices, and maraschino cherries as desired.
12. Now frost Cake with this delicious icing and enjoy. Decorate with Pineapples, Cherries and shredded coconut as I did or as desired.