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Coconut and Rum Bundt Cake - poet in the pantry

Coconut and Rum Bundt Cake

adapted from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 16

Ingredients
  

  • 3 cups cake flour
  • 3/4 teaspoon kosher salt
  • 1/2 cup 8 Tablespoons unsalted butter, softened
  • 1/2 cup coconut oil solid
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 vanilla beans scraped
  • 1 Tablespoon dark rum
  • 1 1/4 cups canned unsweetened coconut milk divided
  • 1 1/2 cups sweetened flaked coconut packed lightly
  • 1 cup confectioners sugar

Instructions
 

  • 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.
  • In a medium bowl, combine the flour and salt. Stir with a fork until well-blended, then set aside.
  • In the bowl of a stand mixer, combine the butter and coconut oil. Beat until light and fluffy, 3-5 minutes.
  • Gradually add the sugar while continuing to beat at medium speed.
  • Add the eggs one at a time, beating in between until well blended.
  • Add the vanilla bean scrapings and rum, mixing thoroughly.
  • 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.
  • Remove bowl from mixer and fold in the flaked coconut.
  • Scoop into the bundt pan and spread evenly.
  • 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.
  • 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.
  • 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.
  • Drizzle glaze over the slightly warm cake.