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Coconut Rum Cake


Ah, the flavors of the Caribbean... This extra-moist, tender cake is infused with two flavors — coconut and rum — that go play off each other beautifully.

Looking for more coconut flavor than rum? See the tips below.

At a glance

1 cake, 12 to 16 slices


Choose your measure:


Rum or Vanilla Syrup

  • 1/4 cup sugar
  • 1/4 cup liquid (either water + 1 teaspoon vanilla extract; or 2 tablespoons water + 2 tablespoons rum)


  • 1/2 cup coconut milk powder
  • 3 tablespoons rum
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk or cream


  1. Preheat the oven to 350°F. Grease a 12-cup tube or bundt-style pan.
  2. Beat the butter, sugar, baking powder, salt, and flavoring until fluffy.
  3. Beat in the rum, then the egg yolks and eggs, one at a time, scraping the bottom and sides of the bowl.
  4. Whisk together the flour, Hi-maize Fiber, and coconut milk powder. Mix in alternately with the milk until all is combined. Spoon batter into the prepared pan.
  5. Bake the cake for 50 to 60 minutes. Remove the cake from the oven when it's lightly browned, and a cake tester inserted into the center comes out clean.
  6. While the cake is baking, make the rum or vanilla syrup by heating the sugar and liquid together until the sugar dissolves and the syrup is clear. Let the syrup cool before using it.
  7. Brush the surface of the cake with some of the rum or vanilla syrup. Allow it to cool in the pan for 15 minutes, then turn it out onto a serving plate.
  8. Brush with the remaining rum or vanilla syrup. Cool completely before mixing glaze ingredients together. Drizzle with glaze.
  9. Store, covered, for up to a week at room temperature, or freeze for up to 3 months.