Caramel Rum Bundt Cake
A BOOZY Dark and Coconut Rum infused Bundt Cake made with toasted sugar!
Equipment
- Stand mixer with whisk attachment
- 12-cup Bundt Pan
- Wooden Skewers or Chopsticks
- Kitchen Thermometer
- Sifter
Ingredients
For the Cake
- ½ cup Shredded Coconut sweetened
- 2 cups All-Purpose Flour
- 1½ cups Toasted Sugar
- 3½ tsp Baking Powder
- 1 tsp Salt
- 1 box Instant Vanilla Pudding Mix ~3.4 oz
- 4 Large Eggs
- ½ cup Water
- ½ cup Coconut Oil Extra Virgin
- ¼ cup Dark Rum
- ¼ cup Coconut Rum
For the Glaze
- ½ cup Salted Butter
- ¼ cup Water
- 1 cup Toasted Sugar
- ¼ cup Dark Rum
- ¼ cup Coconut Rum
Instructions
Bake the Cake
- Preheat your oven to 325℉. Prep 12-cup Bundt pan. I prefer using Baker's Joy. Generously grease and flour or spray Bundt pan, then sprinkle the sweetened shredded coconut evenly over the bottom of your Bundt.
- Sift all of the dry ingredients for your cake, including the Instant Pudding mix, into the bowl of your stand mixer (with whisk attachment).
- Add in the eggs, water, coconut oil, dark and coconut rums, and beat until well-incorporated. Scrape the bottom of the bowl to ensure complete mixture.
- Pour the cake batter over the shredded coconut in the Bundt pan.
- Bake for one hour. Begin checking internal temperature with your kitchen thermometer for best results. Ideal internal cake temperature should be about 210℉. You can also use the wooden-skewer-coming-out-clean method, but you risk overbaking your cake this way.
Make the Glaze
- When you estimate that the cake only has about 10 minutes left to bake, make your glaze. Using a small saucepan, combine the salted butter, water, and toasted sugar.
- Bring mixture to a boil over medium heat, then continue to boil for 5 minutes. Stir it constantly using a heat-safe spatula.
- Remove from heat. Let any bubbles subside, then stir in the Rums.
Infuse Your Cake
- Use a skewer or chopstick to liberally poke holes all over the bottom of the cake. Don't remove it from the pan yet!
- Pour the glaze over the cake, still in the pan, while both the glaze and the cake are hot. Do this slowly. Pour some, let it seep in. Pour some more, let it absorb, and so forth, so that it doesn't overflow your Bundt pan.
- Leave the cake to rest AT ROOM TEMPERATURE for at least 2 hours.
- After it's rested, and the glaze is visibly absorbed, flip the Bundt onto a serving platter. Tap it gently to coax it from the pan, but the cake is pretty sticky, so it may take a minute to release. Don't panic. Using Baker's Joy, I've had success at a quick release every time I've made this cake.
- Serve and enjoy, or store for a couple days in an airtight container at room temperature.
