caribbean christmas cake

★★★★★ 3 Reviews
sherry9300 avatar
By Sherry Symmonds
from Hamilton, MS

Okay, it's a no "rum" rum cake with great coconut flavor. This reminds me of visiting the rum factory in Grand Cayman and sampling all the delicious cakes. Yum! The cream of coconut is found in the ethnic aisle of your grocery store and makes all the difference. As for the rum extract, if you purchase a 1-ounce bottle, it is just enough for the cake and glaze. Don't start with anything less than a full bottle. Hope you enjoy!

Blue Ribbon Recipe

In this Bundt cake, you get all the tropical and rum flavors without the harsh flavor of the straight rum in the glaze. Basically, it's a rumless rum cake. The cake is very tender and is filled with coconut and rum flavor. A buttery coconut glaze seeps in from the top and the bottom permeating through the entire cake. We loved the slight crunch from the pecans. Adding shredded coconut is a beautiful decoration for this easy dessert.

— The Test Kitchen @kitchencrew
serves 12
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For caribbean christmas cake

  • CAKE
  • 1 box
    yellow cake mix
  • 1 pkg
    instant vanilla pudding (small pkg)
  • 4 lg
    eggs
  • 1/2 c
    unsalted butter, softened
  • 3/4 c
    cream of coconut
  • 1/2 c
    buttermilk
  • 2 Tbsp
    rum extract
  • 2 tsp
    pure vanilla extract
  • 2 tsp
    coconut extract
  • 1 tsp
    butter flavoring
  • 1/2 c
    chopped pecans
  • GLAZE
  • 2 Tbsp
    butter
  • 1 pinch
    salt (if butter is unsalted)
  • 1/8 c
    water
  • 1/2 tsp
    rum extract
  • 1/8 c
    cream of coconut
  • 1/2 c
    sweetened shredded coconut
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How To Make caribbean christmas cake

Test Kitchen Tips
This recipe is fantastic as is, but we'd recommend doubling the glaze. It adds more flavor and moisture to the cake.
  • 1
    Preheat oven to 325 degrees. Generously grease and flour a Bundt pan and set aside (nonstick baking spray can also be used).
  • 2
    Mix together all ingredients (except the pecans and extracts) until blended. At medium speed, mix the batter at medium speed for about three minutes.
  • 3
    Mix in extracts on medium speed.
  • 4
    Add pecans to the bottom of the Bundt pan.
  • 5
    Then add cake batter.
  • 6
    Bake for an hour and ten minutes or until a toothpick inserted comes out clean. Cool in pan and prepare glaze during this time.
  • 7
    To prepare glaze, add butter, salt, water and cream of coconut in a small saucepan. Bring to a boil, stirring constantly and continue to cook at medium heat for another minute.
  • 8
    Remove from heat and add rum extract.
  • 9
    Before inverting the cake, poke holes with a fork.
  • 10
    Brush the glaze on the bottom of the cake. Give it a few minutes to sink in.
  • 11
    Once the cake is turned onto a plate, poke holes in the top of the cake.
  • 12
    Slowly pour glaze over warm cake, just a little at a time and giving each "coat" a little time to sink in. Keep glazing the cake and allow it to soak until you have used up all the mixture.
  • 13
    Add coconut to the top of the cake. This cake is good at this point, but you really need to let it sit overnight to allow the flavors to blend and all the moisture to soak into the cake. Enjoy!
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