Coconut and Rum Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 3 cups cake flour
  • ¾ teaspoon kosher salt
  • ½ cup (8 Tablespoons) unsalted butter, softened
  • ½ cup coconut oil, solid
  • 2½ cups granulated sugar
  • 6 large eggs
  • 2 vanilla beans, scraped
  • 1 Tablespoon dark rum
  • 1¼ cups canned unsweetened coconut milk, divided
  • 1½ cups sweetened flaked coconut, packed lightly
  • 1 cup confectioners sugar
  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour (or coat with Pam Baking Spray) a 12- to 15-cup bundt pan and set aside.
  2. In a medium bowl, combine the flour and salt. Stir with a fork until well-blended, then set aside.
  3. In the bowl of a stand mixer, combine the butter and coconut oil. Beat until light and fluffy, 3-5 minutes.
  4. Gradually add the sugar while continuing to beat at medium speed.
  5. Add the eggs one at a time, beating in between until well blended.
  6. Add the vanilla bean scrapings and rum, mixing thoroughly.
  7. On medium-low speed, add the flour mixture in 4 additions, alternating with 1 cup of the coconut milk in 3 additions, starting and ending with the flour.
  8. Remove bowl from mixer and fold in the flaked coconut.
  9. Scoop into the bundt pan and spread evenly.
  10. Bake for 1 hour 10 minutes or until the top is golden and a cake tester inserted in the middle comes out with a few crumbs attached.
  11. Cool in bundt pan for 10 minutes (longer if using silicone; I waited 45 minutes), then cover with a large plate and invert, transferring the cake to the plate. If using a conventional pan, you may need to loosen the edges with a butter knife first.
  12. Gradually add the remaining coconut milk to confectioners sugar, whisking, until you've reached desired consistency. This may mean more or less of the coconut milk and/or confectioners sugar.
  13. Drizzle glaze over the slightly warm cake.
Recipe by Poet in the Pantry at