Coconut Rum Cake With Buttered Rum Glaze

Donata Natalino


This recipe actually calls for 1 cup of rum but my family likes it better with the 3/4 of a cup. It's a great holiday cake and the sauce/glaze is also great on vanilla ice cream.


★★★★★ 1 vote

15 Min
50 Min


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1 box
classic yellow cake mix
1 box
instant vanilla pudding
4 large
1/2 c
vegetable oil
3/4 c
coconut flavored rum
1/4 c
water or pineapple juice
1/2 c
coconut, flaked


1 c
brown sugar, lightly packed
1/4 c
1 stick
1/4 c
coconut flavored rum

How to Make Coconut Rum Cake With Buttered Rum Glaze


  • 1Preheat oven to 350. Grease and flour bundt pan.
  • 2Combine cake ingredients and mix until smooth. Pour into prepared pan and bake approximately 45-55 min or until a inserted toothpick comes out clean. Cool 10 minutes remove from pan.
  • 3While cake is cooling add sugar and water to a small sauce pan. Melt sugar over medium heat. Once sugar is dissolved add butter, stir constantly until butter is melted and mixture becomes foamy. Remove from heat add rum (or rum flavored extract). Let cool slightly. Pour over cooled cake. Enjoy.

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About Coconut Rum Cake With Buttered Rum Glaze

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #coconut, #rum

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