Coconut Rum Cake

Closed up Shot of Coconut Rum Cake
Front View of Coconut Rum Cake
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Rum cakes are synonymous with the Caribbean. No one knows the exact history of rum cake, but it is believed to have been invented in the 18th century when British colonists came to the islands. The British brought desserts like fruit puddings, which are believed to be rum cake's predecessors. Nevertheless, rum cake is a delicious, moist cake that is a holiday staple throughout the Caribbean. 
To jazz up this old tradition, we decided to use coconut rum to turn it into a Coconut Rum Cake. The cake is made with coconut milk, sour cream, coconut rum, butter, sugar-free sweetener, vanilla extract, eggs, egg yolks, almond flour, coconut flour, baking powder, baking soda, and salt. First, it is baked in a Bundt pan until golden brown. Then holes are poked into the cake to help it absorb the buttery coconut rum sauce. Next, it is soaked in the coconut rum sauce to create the perfect moist, soft cake loaded with the coconut rum flavor. Another cake recipe in a bundt pan that you might want to try is the Chocolate Chip Bundt Cake.

Can rum cake get you drunk?

You will not likely get drunk off of one slice of rum cake. Although the rum cake batter contains rum, the alcohol burns off while baking in the oven. Therefore, the remaining alcohol in the sauce is not enough to get you drunk, even if you eat several slices of rum cake. However, you might feel slightly buzzed after eating a lot of rum cake.   

Do you refrigerate rum cake?

You don't necessarily have to put rum cake in the fridge. The rum cake will last at room temperature for a few days. However, if you want it to last longer, storing the rum cake in the fridge may be best.   

How long can rum cake sit out?

Rum cake will last at room temperature in an airtight container for five days.   

Why does my rum cake stick to the pan?

Your rum cake may have stuck to the pan because you used butter to grease the pan. Butter contains milk solids which create a glue, causing the cake batter to stick to the pan. It's best to grease your bundt pan with non-stick oil spray or melted shortening.   
Author: Sarah Leadon
Average: 5 (1 vote)
Prep Time
10 mins
Cook Time
65 mins
Total Time
75 mins
12 persons


Rum Cake
Coconut Rum Sauce


Rum Cake
Preheat the oven to 350 °F. Grease a Bundt pan generously with non-stick cooking spray and set it aside.   
A greased Bundt pan.
Whisk the coconut milk, sour cream, and coconut rum in a liquid measuring cup until combined. 
Coconut milk, sour cream, and coconut rum mixed together in a liquid measuring cup.
Put the butter into a stand mixer bowl and beat it for 1 minute using the paddle attachment
Butter being creamed in a stand mixer.
Add the sugar-free sweetener and beat it for 1-2 minutes until combined.     
Butter and sugar-free sweetener being creamed in a standmixer.
Add the vanilla extract to the butter mixture and mix until combined. 
Butter, sugar-free sweetener, vanilla extract being mixed in a standmixer.
Add the eggs and egg yolks one at a time, and mix until combined, scraping the sides of the bowl as needed. 
Eggs being mixed into rum cake batter.
Whisk the almond flour, coconut flour, xanthan gum baking powder, baking soda, and salt in a medium mixing bowl
 Almond flour, coconut flour, xanthan gum baking powder, baking soda, and salt bing whisked in a bowl.
Add 1/3 of the almond flour mixture to the egg mixture until combined. 
Dry ingredients being mixed into the rum cake batter.
Mix in 1/2 of the sour cream mixture until combined. 
Wet ingredients being mixed into the rum cake batter.
Add 1/3 of the almond flour mixture and mix until combined
Dry ingredients being added to the rum cake batter.
Mix in the remaining sour cream mixture until combined. 
Sour cream mixture being mixed into the rum cake batter.
Add the remaining almond flour mixture and mix until combined.  
Coconut rum cake batter.
Pour the rum cake batter into the prepared pan and smooth it into an even layer using a spatula
Coconut rum cake batter being added to a Bundt pan.
Bake the rum cake for 50 minutes until a toothpick inserted into the cake comes out clean. Let the rum cake cool in the pan for 15 minutes.  
Coconut rum cake
Coconut Rum Sauce
Place the butter, water, sugar-free sweetener, and coconut rum into a small pot and set it over medium-high heat. 
Butter, water, sugar-free sweetener, and coconut rum in a pot.
Stir until the butter melts, and the rum sauce is smooth.   
Rum sauce cooking on the stove.
Let the rum sauce come to a boil, stirring often. Cook the sauce for 2 minutes, then remove it from the heat.   
Rum sauce cooking on the stove.
Invert the rum cake on a plate and use a toothpick to poke holes all over the cake.   
Coconut rum cake sitting on a plate.
Place the rum cake back into the pan and add 3/4s of the rum sauce. Let the rum cake sit for 5-10 minutes until it soaks up the rum glaze. 
Rum sauce being added to coconut rum cake.
Invert the rum cake onto a serving platter or cake stand and drizzle the remaining rum sauce on top of the cake before serving. 
Coconut rum cake on a serving plate.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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