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Delicious Dark Rum Bundt Cake Recipe with Easy Rum Glaze and Toasted Coconut Topping

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A moist and tender dark rum bundt cake topped with a sticky rum glaze and toasted coconut, offering a rich buttery flavor with a tropical twist. Perfect for celebrations or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) buttermilk, room temperature
  • ⅓ cup (80ml) dark rum
  • 2 teaspoons pure vanilla extract
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons dark rum (for glaze)
  • 1 tablespoon unsalted butter, melted (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze)
  • ½ cup (40g) sweetened shredded coconut (for topping)
  • 1 tablespoon unsalted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust with flour, tapping out the excess.
  2. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly for 3-5 minutes until golden brown and fragrant. Remove immediately to a cool plate.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Stir the buttermilk, dark rum, and vanilla extract together in a small bowl.
  7. Add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with flour. Mix on low speed just until combined after each addition.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should spring back lightly when pressed.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. While the cake cools, whisk together powdered sugar, dark rum, melted butter, and milk or cream until smooth. Adjust consistency as needed.
  12. Drizzle the rum glaze evenly over the cooled cake, letting it drip down the sides. Immediately sprinkle with toasted coconut, gently pressing it into the glaze.

Notes

Use softened butter for best creaming results. Toast coconut carefully to avoid burning. Grease and flour bundt pan thoroughly to prevent sticking. Cool cake before glazing to avoid glaze running off. Variations include gluten-free flour, dairy-free substitutions, and alcohol-free glaze options.

Nutrition

Keywords: dark rum bundt cake, rum glaze, toasted coconut, bundt cake recipe, easy dessert, tropical cake, holiday dessert

Find it online: https://tastypierecipes.com/delicious-dark-rum-bundt-cake-recipe-with-easy-rum-glaze-and-toasted-coconut-topping/