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Oceanfront Rum Cake

Diner-StyleOvenSweet
Time :9 hours
Yield :12 servings
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Even if you can't see the sea from where you're standing, Oceanfront Rum Cake will take you there! You'll be swaying side-to-side in pure delight as you experience a slice of this sand-colored cake that's flowing with hints of coconut and rum. No conch shells are needed because you'll hear the soothing roar of the waves with each taste of Oceanfront Rum Cake!
Even if you can't see the sea from where you're standing, Oceanfront Rum Cake will take you there! You'll be swaying side-to-side in pure delight as you experience a slice of this sand-colored cake that's flowing with hints of coconut and rum. No conch shells are needed because you'll hear the soothing roar of the waves with each taste of Oceanfront Rum Cake!

Ingredients

For the cake:

  • 1 3/4 cups all-purpose flour plus more, to taste, for dusting the pan
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 4 large eggs room temperature
  • 1 teaspoon coconut extract
  • 3/4 cup amber rum
  • 3/4 cup 2% milk
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt

For the syrup:

  • 1/2 cup unsalted butter melted
  • 1/2 cup water
  • 1/2 cup sugar
  • salt to taste
  • 1/2 cup amber rum
  • 1 teaspoon coconut extract

Directions

  • Preheat the oven to 325 degrees F.
  • Grease a 10-inch fluted tube pan, then dust it with the extra flour.
  • In a large bowl, add 1/2 cup of the softened butter and 1 1/2 cups of the sugar and use an electric hand mixer to mix until it is light and fluffy, about 5-7 minutes.
  • Add the eggs, 1 at a time, to the butter-sugar mixture and beat well after each addition.
  • Beat the coconut extract into the butter mixture.
  • In a small bowl, combine 3/4 cup of the amber rum and the milk.
  • In a second large bowl, whisk the remaining 1 3/4 cups of the flour, the pudding mix, the cornstarch, the baking powder, and 1 teaspoon of the salt together.
  • Alternately add the flour mixture and the rum mixture to the butter mixture and beat well after each addition.
  • Pour the cake batter into the prepared tube pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
  • Transfer the tube pan to a wire rack and let the cake cool, about 10 minutes.
  • Invert the cake onto the wire rack and let it briefly sit to prevent sticking.
  • Return the cake to the tube pan and let the cake cool completely.
  • When the cake is cool, in a small saucepan over medium heat, add the remaining butter, the water, the remaining sugar, and the extra salt and stir to combine.
  • Bring the syrup mixture to a boil, stirring constantly.
  • Transfer the saucepan from the heat and stir the remaining amber rum into the syrup.
  • Use a small skewer to poke holes in the cake.
  • Slowly pour the syrup over the cake until all of the syrup is absorbed.
  • Cover the cake and let it stand for at least 8 hours and up to overnight.
  • Invert the cake onto a serving plate, slice, and serve.
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