Coconut Rum Cake Recipe

Published on August 24th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Closed up Shot of Coconut Rum Cake

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
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Time & Serves

Prep Time
10 mins
Cook Time
65 mins
Total Time
75 mins
Serves
12 persons

Ingredients

Rum Cake
  • Non-Stick Cooking Spray

     

  • 1/4 cup Coconut Milk



     

  • 1/3 cup Sour Cream, room temperature 

     

  • 1/3 cup Coconut Rum

     

  • 1 cup Butter, room temperature

     

  • 1 1/2 cups Sugar-Free Sweetener 

     

  • 2 teaspoons Vanilla Extract

     

  • 3 Large Eggs, room temperature

     

  • 2 large Egg Yolks, room temperature

     

  • 2 cups Almond Flour 

     

  • 1/4 cup Coconut Flour 

     

  • 1 teaspoon Xanthan Gum



     

  • 2 teaspoons Baking Powder

     

  • 1/4 teaspoon Baking Soda

  • 1/4 teaspoon Salt

Coconut Rum Sauce
  • 1/2 cup Butter

     

  • 1/4 cup Water

     

  • 1 cup Sugar-Free Sweetener

     

  • 1/4 cup Coconut Rum

Instructions

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.
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon