Coconut Rum Bundt Cake

Here it is, the best possible cake for beach bums: My coconut rum Bundt cake, a Beach Bundt, if you will. Get ready to taste a Caribbean getaway in every bite of this delicious cake with a tropical twist.

The origins of this cake can be traced to the combination of two much-loved treats: rum cake and coconut cake. I am not at all surprised someone had the thought “Let’s put those two together!” The result is a match made in Bundt cake heaven. It’s moist, rich, and has the perfect balance of sweetness.

Bundt cakes are known for their beautiful shape and decorative patterns, thanks to the special pan they’re baked in. With this cake, the rum glaze makes it even prettier. While they always make for a beautiful presentation when served for special occasions, you don’t have to wait for one to bake and enjoy this delicious cake.

What to serve with coconut rum Bundt cake

The unique flavors of this coconut cake make for a nice pairing with just about any meal. The beachy vibes make it a given for summery foods like chicken caprese salad with balsamic glaze, tacos or Caesar salad. For a refreshing late spring or summer treat, try serving it with a scoop of vanilla ice cream or fresh fruit.

Do you like piña coladas? Add a small dish of pineapple sorbet to hit that mixture of flavors.(And I apologize if you now can’t get that song out of your head!)

At the same time, this cake’s richness holds up against similarly rich, hearty meals, too. For a few recipes that fit that description, consider King Ranch chicken casserole, my best pot roast recipe or homemade classic lasagna.

And as with all substantial cakes like this coconut rum Bundt, it’s perfect for savoring a slice with a cup of hot coffee or tea.

Ingredients needed to make this coconut rum Bundt cake

Now, let’s take a closer look at what each ingredient brings to this yummy cake.

• Chopped Pecans: Add a lovely crunch and nutty flavor to the cake.
• Sweetened Coconut: Gives the cake its sweet tropical taste and delicate texture.
• Vanilla or White Cake Mix: This forms the base of the cake, and the mix simply makes it convenient and easy to prepare by cutting the prep time. I have not tried this with yellow cake mix for the batter. If you do, let me know what you think.
• Instant Coconut Cream Pudding Mix: Enhances the cake’s coconut flavor and makes it extra moist. You can also use vanilla pudding mix if you prefer or can’t find coconut cream.
• Eggs: Bind the other cake ingredients and help give it structure.
• Coconut Rum: Used in the cake and the glaze, it adds that Caribbean kick and boozy, tropical twist.
• Coconut Milk: Adds more coconut flavor and contributes to the cake’s rich texture.
• Liquid Coconut Oil: Again with the added coconut flavor, the cake gets a bit more along with another binder for structure.
• Coconut Extract: Boosts both taste and aroma.
• Butter: Creates a creamy base for the glaze. You may use salted or unsalted butter depending on your preferences for taste and added salt.
• Granulated Sugar: Adds sweetness to the glaze and helps it set.
• Brown Sugar: Brings a rich, caramel-like flavor to the glaze.
• Water: Thins the glaze for an easy drizzle.

How to Make Coconut Rum Bundt Cake: Frequently Asked Questions

Here are a few of the most common questions that come up when I share this coconut rum Bundt cake recipe. Let me know in the comments if you have a question you do not see answered here. I will reply as soon as possible.

Which rum is best for cake?

For this coconut rum Bundt cake, I recommend a high-quality coconut rum like Malibu or Bacardi Coconut Rum. It enhances the cake’s tropical flavors without overpowering the taste buds.

Does a Bundt pan cook differently?

Bundt pans cook cakes more evenly than most other pans because of their unique shape. Heat can circulate through the center, which helps prevent overcooking the outside while giving the cake a moist, well-baked interior.

How do you get a cake out of a Bundt pan without breaking it?

To keep your cake from breaking, let it cool in the pan for 10 minutes. Then, gently run a butter knife or spatula around the edges to loosen the cake before flipping it onto a wire cooling rack to finish cooling.

Can I use a round pan instead of a Bundt pan?

Yes, you can bake your coconut rum cake in a greased and floured 10-inch round or tube pan. A different pan may affect the best baking time, so keep a close watch on your cake while it is in the oven.

More Grandma-Approved Recipes To Try

If you enjoyed this recipe for coconut rum Bundt cake, I bet you’ll also like these other yummy recipes:

• Caramel Apple Bundt Cake
• Chocolate Chip Bundt Cake
• The Best Homemade Cinnamon Rolls
• Southern No-Bake Banana Pudding
• Apple Pizza Dessert