Growing up, my grandmother had a special place in her heart for rum cake. Every holiday season, the intoxicating aroma of spiced rum and warm vanilla would waft through her cozy kitchen, enticing everyone to gather around and share stories. This modern take on her classic recipe adds a tropical twist with coconut and a luscious pineapple glaze that transports you straight to the Caribbean. Whether it’s a rainy day or a family celebration, this cake brings warmth and nostalgia to the table.

Ingredients

For the Cake:

  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup dark rum
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Pineapple Glaze:

  • 1/2 cup fresh pineapple juice
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup dark rum

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan, ensuring every crevice is coated to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3–4 minutes.

Add the eggs, one at a time, mixing well after each addition. Pour in the dark rum and vanilla extract, and mix until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if a few lumps remain.

Gently fold in the shredded coconut, allowing it to distribute evenly throughout the batter.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45–50 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the pineapple glaze. In a small saucepan over medium heat, combine the fresh pineapple juice, granulated sugar, and butter. Stir until the butter has melted and the sugar is dissolved. Bring the mixture to a gentle simmer, then reduce the heat and let it simmer for about 5 minutes until slightly thickened. Remove from heat and stir in the dark rum.

Once the cake is finished baking, allow it to cool in the pan for about 10 minutes before inverting it onto a wire rack. While the cake is still warm, poke holes all over the top using a toothpick or skewer. This will allow the glaze to seep into the cake, infusing it with even more flavor.

Drizzle the warm pineapple glaze over the cake, making sure to cover every inch. Let it cool completely before serving. The cake can be stored in an airtight container and will taste even better the next day, as the flavors meld beautifully.

Serve slices of this delightful Caribbean Coconut Rum Cake with a dollop of whipped cream or a scoop of vanilla ice cream, and watch as it brings smiles and warm memories to your family gatherings, just like my grandmother’s did. Enjoy!