Last Updated on April 19, 2026 by Kimberly Stroh

If you’re looking for a rich, indulgent dessert with a tropical twist, this Chocolate Coconut Rum Bundt Cake delivers in every bite. Made with chocolate cake mix, creamy pudding, and a generous splash of coconut rum, this cake is incredibly moist, decadent, and packed with flavor.

Toasted coconut adds the perfect texture, while a warm coconut rum glaze soaks into the cake for an irresistible finish. My family always asks for a second serving of this boozy bundt cake because nobody can help themselves!

Chocolate Coconut Rum Bundt Cake Ingredients:

• Chocolate Cake Mix: Use a 15.25oz cake mix, any brand.
• Chocolate Pudding Mix: I use the Jell-O pudding mix brand.
• Eggs: Size large.
• Water
• Vegetable Oil
• Coconut Rum: Any brand will do, and it doesn’t have to be top shelf.
• Toasted Coconut Flakes: Spread coconut flakes in an even layer on a baking sheet and toast at 325°F for 5–10 minutes, stirring once or twice, until golden brown. 

For The Glaze:

• Butter: Unsalted butter.
• Sugar
• Coconut Rum
• Water

Why I Love This Recipe

This chocolate coconut rum bundt cake is one of those desserts that feels fancy but is secretly so easy to make. My Grandmother taught me that adding pudding to cake mix is the ultimate baking secret! The coconut rum adds a subtle tropical flavor that takes it to the next level.

I love the contrast of rich chocolate with toasted coconut, and the warm rum glaze soaking into the cake makes every bite soft, buttery, and full of flavor. It’s perfect for entertaining, but simple enough to whip up anytime you’re craving something indulgent.

Tips for Removing Your Bundt Cake from the Pan

• Thoroughly grease your Bundt pan, making sure to coat every curve and crevice. I use Baker’s Joy.
• Don’t skip greasing even if you’re adding coconut to the bottom—it can still stick.
• Let the cake cool in the pan for 10–15 minutes after baking so it can set.
• Place a plate or cake stand on top, then flip the pan in one confident motion.
• If it doesn’t release immediately, give the pan a few gentle taps.
• Let it sit inverted for a minute to allow gravity to help.
• If needed, wrap the pan in a warm, damp towel for a few minutes to loosen the cake.

Why I Love This Recipe

This chocolate coconut rum bundt cake is one of those desserts that feels fancy but is secretly so easy to make. Using a boxed cake mix and pudding keeps it incredibly moist and foolproof, while the coconut rum adds a subtle tropical flavor that takes it to the next level. I love the contrast of rich chocolate with toasted coconut, and the warm rum glaze soaking into the cake makes every bite soft, buttery, and full of flavor. It’s perfect for entertaining, but simple enough to whip up anytime you’re craving something indulgent.

How to Store Leftovers

To keep your chocolate coconut rum bundt cake fresh, store it in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate it for up to 5 days—just bring slices to room temperature before serving for the best texture.

You can also freeze the cake (whole or sliced) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and enjoy once it’s fully defrosted.

How to Make The Chocolate Coconut Rum Bundt Cake

Preheat oven to 325°F. Grease a 10-inch Bundt pan; sprinkle coconut flakes into the bottom.

Beat cake mix, pudding, eggs, oil, water, and  Coconut Rum on high for 2 mins.

Pour into pan. Bake 50–60 mins (until skewer is clean).

Glaze: Boil butter, sugar, Coconut Rum, and water for 2 mins. Pour over the warm cake while still in the pan.

Unmold and top with shaved chocolate and more coconut.