Jamaican-inspired Coconut Rum Cake

This Jamaican-Inspired Coconut Rum Cake is a rich, moist, tropical dessert that captures the spirit of island living—without using any alcohol. Infused with coconut milk, warm spices, and a buttery glaze flavored with rum extract, this cake is perfect for celebrations, holidays, or simply indulging in a slice of sunshine at home. With a soft crumb and sweet coconut finish, it’s guaranteed to impress.

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Why You’ll Love This Recipe
Ultra Moist Texture – Soaked in a buttery coconut glaze for melt-in-your-mouth results.
Tropical Vibes – Coconut milk, rum extract, and spice bring bold Caribbean flavor.
Family-Friendly – All the rum flavor without actual alcohol.
Perfect for Parties – A stunning bundt cake that feeds a crowd.
Even Better Next Day – Flavors deepen over time, making it ideal for make-ahead.

Ingredients You’ll Need

For the Cake:

• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup full-fat canned coconut milk
• ½ cup plain yogurt or sour cream
• 1 cup sweetened shredded coconut

For the Coconut Rum Glaze:

• ½ cup coconut milk
• ½ cup sugar
• ¼ cup unsalted butter
• 1 tsp vanilla extract
• 1 tsp rum extract (non-alcoholic)

Tools You’ll Need
Bundt cake pan
Hand or stand mixer
Mixing bowls
Whisk
Rubber spatula
Saucepan
Pastry brush or spoon

Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat

1. Preheat your oven to 325°F (165°C).
2. Grease and flour a bundt pan generously to prevent sticking.

Step 2: Make the Cake Batter

1. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla and coconut extracts.

Step 3: Mix the Dry and Wet Ingredients

1. In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, combine coconut milk and yogurt.
3. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture.
4. Gently fold in shredded coconut until evenly distributed.

Step 4: Bake the Cake

1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 15 minutes, then invert onto a wire rack.

Step 5: Make the Glaze

1. In a small saucepan, combine coconut milk, sugar, and butter.
2. Bring to a gentle simmer over medium heat, stirring constantly.
3. Cook for 3–4 minutes, until slightly thickened.
4. Remove from heat and stir in vanilla and rum extract.

Step 6: Glaze the Cake

1. While the cake is still warm, poke holes in the top with a skewer or fork.
2. Slowly spoon or brush the glaze over the cake, allowing it to soak in.
3. Let rest for at least 30 minutes before slicing. The longer it sits, the better the flavor.

Tips for the Best Coconut Rum Cake
Use Full-Fat Coconut Milk – Adds richness and enhances the tropical flavor.
Let the Cake Rest – This cake tastes even better the next day as it absorbs more glaze.
Grease Every Crevice – Bundt pans can be tricky, so coat the pan well with butter and flour.
Add Toasted Coconut – Sprinkle some on top for extra texture and presentation.
Don’t Rush the Glaze – Let it soak in slowly for full moisture and flavor.

Serving Suggestions
Topped with Whipped Cream – A light finish that complements the rich cake.
With Fresh Pineapple – Bright and fruity contrast.
Paired with Tea or Coffee – Great for brunch or dessert.
Alongside Vanilla Ice Cream – For an indulgent tropical dessert.

How to Store & Freeze

Store:
Room Temperature: Covered tightly, lasts up to 3 days.
Refrigerate: Up to 5 days for best flavor and freshness.
Freeze: Wrap in plastic wrap and foil, freeze up to 2 months. Thaw overnight before serving.

Reheat:
Microwave individual slices for 15–20 seconds to soften and warm the glaze.

Frequently Asked Questions

1. Can I make this without shredded coconut?
   Yes, though you’ll miss the chewy texture. Add a bit more flour if the batter is too loose.
2. Can I use almond flour or other alternatives?
   Not for this recipe. Stick with all-purpose for the best texture.
3. Is this cake very sweet?
   It’s balanced—sweet, but not overwhelming. Reduce the sugar in the glaze slightly if you prefer less sweetness.
4. Can I turn this into cupcakes?
   Yes! Fill cupcake liners ¾ full and bake at 350°F for 18–22 minutes.
5. Where can I find rum extract?
   Available in most baking aisles near vanilla extract or online.

Final Thoughts
This Jamaican-Inspired Coconut Rum Cake is a true taste of the tropics. Moist, rich, and full of bold coconut flavor with a warm rum-kissed glaze, it’s the kind of cake that disappears fast at any gathering. Whether you’re celebrating something special or just treating yourself to an island-inspired dessert, this cake delivers every time.

Try it and tag your bakes—I’d love to see how your island creation turns out!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Cuisine: Caribbean-Inspired

Nutritional Information (Per Slice – 12 servings):
Calories: 420 | Protein: 5g | Carbohydrates: 46g | Fat: 25g | Fiber: 2g | Sodium: 210mg

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