Best Coconut Rum Pound Cake Recipes

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

Combine the raisins and rum in a small bowl and soak for several hours or overnight.
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

COCONUT RUM POUND CAKE

Coconut Rum Pound Cake image

Make and share this Coconut Rum Pound Cake recipe from Food.com.

Provided by Jordyne Elysibeth

Categories Dessert

Time 3h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
1/2 cup shortening
3 cups cake flour, unsifted
1 tablespoon coconut rum
4 large eggs
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
1 cup sugar
1/2 cup water
2 teaspoons coconut rum
1 teaspoon vanilla extract
shredded coconut, if desired

Steps:

Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
Add rum and vanilla, stirring to combine. Place batter in pan.
Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

Nutrition Facts : Calories 500.9, Fat 18.3, SaturatedFat 7.7, Cholesterol 91.7, Sodium 46.8, Carbohydrate 78, Fiber 0.6, Sugar 51.3, Protein 5.7

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.