Caribbean Coconut Rum Cake

By JAmero4702

Ingredients

• 1/2 Cup unsalted butter, softened
• 1 1/2 Cups sugar
• 4 large eggs
• 1 tsp coconut extract
• 3/4 cup amber rum
• 3/4 cup milk
• 1 3/4 cup all-purpose flour
• 1 pkg. (3.4 oz.) instant vanilla pudding mix
• 1/4 cup cornstarch
• 4 tsp baking soda
• 1 tsp salt
• Syrup
• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 1/2 cup sugar
• Dash of salt
• 1/2 cup amber rum
• 1 tsp coconut extract

Details

Servings 12
Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

1. Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking soda and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.

2. Transfer to a greased 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 rack.

3. Meanwhile, for syrup, beat butter, water, sugar and salt in a small saucepan over medium heat. Bring syrup to a boil, stirring constantly. Remove from heat; add rum and extract.

4. Using a small wooden skewer, poke holes in cake. Slowly pour syrup over entire cake until its absorbed. Cover; let stand overnight.