Last Updated on December 29, 2024 by Kimberly Stroh

Coconut and rum flavors instantly bring back memories of Jamaica. Cakes, made with rum, are an island specialty and you can’t travel there without trying one. I love baking with alcohol and this Boozy Coconut Rum Bundt Cake is my take on the popular island dessert. It has dark rum baked into it, then it’s finished with a coconut rum glaze that soaks through the cake to make it extra moist and delicious. 

Making cakes is a southern tradition and I love to add a touch of booze to my baking. It adds so much flavor and if you love to drink, you’re going to love to eat it even more. Since rum is sweet, like toasted sugar, it compliments any dessert that you add it to. On top of that the coconut addition is a touch of the tropics.

A traditional rum cake has pecans in it and isn’t coconut flavored. This one is a twist with the coconut extract used. It just depends on what your preference is.

This Coconut Rum Bundt Cake is sweet and dense, but it’s not too heavy because you aren’t frosting it. The cake is topped with a glaze that just soaks through the entire thing. It’s almost better the second day because even more of the glaze is absorbed by the cake. You’re adding moisture to the cake and an extra layer of rum flavor.

Serve the cake for any spring or summer special occasion. You can certainly make it during the holiday season too, but the coconut just reminds me of the warmer months and tropical vacations.

Who doesn’t love boozy bundt cakes? They’re my absolute favorite and here are some others to try:

• Chocolate Kahlua Cake
• Rum Glazed Pecan Pound Cake
• Kentucky Bourbon Pound Cake
• Amaretto Pound Cake

How To Make Coconut Rum Bundt Cake

The basic of any great bundt cake is what type of pan you use. It’s a great kitchen tool to own, but you don’t want to skimp on the type you buy. It makes a difference and the last thing you want is a bundt pan that the cake sticks to. I trust Nordic Ware Bundt Pans whole-heartedly. That’s the type of pan I use for all of my bundt cakes.

When To Serve This Coconut Rum Bundt Cake

I love making this cake as part of a summer dinner. I’ve also brought it to church gatherings and neighborhood potlucks. Since it’s a lighter cake, I love making it after a nice grilled dinner. Check out some of these tropical grilling recipes to pair with your bundt cake:

• Tropical Grilled Pineapple Chicken
• Pan-Seared Black Cod With Tropical Salsa

How To Keep Your Coconut Rum Cake Fresh

After your cake is baked and done cooling, keep it fresh by storing it covered with plastic wrap or use a cake stand. It does not need to be refrigerated. Use a cake keeper, if you have one because it’s an airtight storage option. Enjoy the cake for 4-5 days for best freshness.

Can You Freeze A Rum Cake?

Yes! You can definitely freeze a rum cake after it’s been baked. Cover it with plastic wrap and aluminum foil to prevent freezer burn. It will keep for 3 months in the freezer. Let it thaw to room temperature for several hours before enjoying again.

What Type Of Rum To Use

You need a dark (amber) rum for this bundt cake. Light rum isn’t going to give you the flavor depth that you need because it isn’t spiced. However, you don’t have to spend a lot on rum. Baking with a lower shelf rum is fun. I use Appleton Estates Dark Rum when baking this cake. Whatever you have on hand to use, is great.

Tips For Removing Your Bundt Cake From It’s Pan

Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:

• Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it.
• Let the cake cool completely before you even attempt to remove it from the pan.
• If it sticks, hit the bundt cake pan with a spoon to loosen it.
• If the sides are sticking, use a knife around the edges.
• Flip it onto the cooling rack and walk away – let gravity take over.

What You’ll Need From The Grocery Store:

• Butter
• Sugar
• Eggs
• Coconut Extract
• Dark Rum
• All-Purpose Flour
• Small (3.4 ounces) Instant Vanilla Pudding Mix
• Cornstarch
• Baking Powder
• Salt

Step-By-Step Directions To Make Your Coconut Rum Bundt Cake

Preheat oven to 325°. Cream butter and sugar until light and fluffy in a stand mixer. Add eggs, one at a time, beating well after each addition. Beat in coconut extract.

In a small bowl, combine rum and whole 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.

To make the glaze: 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.