What’s better than rum and coconut? How about combining the two and making a deliciously epic cake that makes you long for a day at the beach? This cake is so moist and simple that it will keep you coming back for more!
If you’re looking for a fun twist on flavors, then this Coconut Rum Soaked Pound Cake with a crisp coconut "crust" is just what you want at your next gathering.
INGREDIENTS
• 3 cups White Sugar
• 3 sticks of salted butter (I use Kerry gold) room temp
• 1 8oz package of cream cheese (room temp)
• 6 large organic eggs (room temp)
• 2 teaspoons best quality vanilla extract
• 1 vanilla bean pod scraped clean
• 3 cups cake flour
• Turbanado (raw cane sugar) Sugar sprinkled to coat the pan after you grease and flour
• Coconut Rum (I use Ricardos Bahamian Coconut Rum – honestly, I think it’s the secret! But you may not be able to find it in the states) This is used to soak the cake when warm and in the glaze for the coconut top “crust”
DIRECTIONS
Preheat oven to 325 degrees. Grease and flour Bundt cake pan then sprinkle with raw cane sugar (course).
Cream butter for approximately 4 minutes, add cream cheese and sugar – blend well, scaping the bowl a few times. Add eggs and vanilla, blend. Add the flour one cup at a time slowly. Scrape the bowl well to ensure all the butter on the bottom is incorporated. Scoop carefully into the pan with a large ice cream scoop so you do not disturb the sugar coating.
Baking varies in every oven – I start with 45 minutes but can go up to 1.5 hours depending. As per usual with cake, cook until golden & until a long tooth pick inserted in center comes out clean. Cool about 10 minutes in pan, and then transfer to a wire rack. Poke some holes in the cake with a long toothpick or skewer & pour warm Rum Glaze over the cake while it is still warm.
You can add coconut rum (I only use Ricardo’s Bahamian) to the cake while it is still warm in the pan from a medicine syringe ... this will give it the “boozy” flavor most enjoy. But you do not have to do this.
JANA’S HOT COCONUT RUM GLAZE
INGREDIENTS
½ cup best quality Salted Butter (I use Kerry Gold)
¼ cup water
1 cup sugar
½ cup Ricardo’s Bahamian Rum (I have tried others and do not like the flavor)
1 teaspoon best quality pure vanilla extract
Sometimes I make a double batch of this to ensure that a good “crust” is formed on the cake with the coconut
DIRECTIONS
Heat all over low heat until mixture thickens like syrup, pour over the inverted cake while still warm
I soak the cake – then add toasted coconut – then pour more over the coconut and repeat – this is what creates the “crust”
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