“Coconut Pecan Rum Cake”

Do you have a specific time of day you bake during the summer months? Or does the temperature outside not matter to you? For me, time of day really doesn’t matter. I try to bake early in the morning no matter day of the year. Like with this Coconut Pecan Rum Cake I baked late one Saturday night and finished on it Sunday morning.

This cake has been around the block many times throughout the years. Everyone should know how this Bundt cake and it never goes out of style. You know what they, simpler is sometimes better. In this case, I agree because this is a great cake for family, potlucks, and special occasions.

Coconut Pecan Rum Cake

I never made this cake before becoming of drinking age. Dad was not a fan of buying alcohol unless it was a special sangria introduced to us on a family vacation. So, baking a cake I’d heard so much about was so fun with my mom. I was stuck to her like glue in the kitchen.

This tender crumb, caramelized coconut-pecan topped rum cake is delectable. Dark rum is baked into the cake and used into the glaze poured over a cooled cake, making you remember just how delicious this simple cake is. Easy to find ingredients, simple directions make and a superb cake.

Coconut Pecan Rum Cake

Some recipes never go out of style and people never lose their taste for them. You get engrossed by all the recipes out there and so do I. However, old recipes are meant to be shared and enjoyed by making your own traditions depending on the ocassion. Old recipes can be updated if you like yet some are just as delicious as originally written.

The addition I’ve added over the years is the coconut flakes mixed with pecans and coconut extract. I still use Bacardi dark rum as in the original recipe. If there is another dark rum you like, feel free to swap it out.

Once cake is cooled and glazed, cut into slices served with a squirt of whipped cream and toasted coconut, if desired. Okay, y’all! Let’s bake a classic Bundt cake recipe.

Coconut Pecan Rum Cake

First, gather all your ingredients, a large mixing bowl, a spatula, a 2-quart saucepan and your Bundt or tube pan.

Spray your cake pan with non-stick cooking spray unless it’s non-stick. Use butter to grease pan instead. Sprinkle coconut pecan mixture evenly into bottom of sprayed pan and set aside.

Next, heat oven to 350 degrees. In a large mixing bowl, combine all cake ingredients until well mixed. Pour cake batter into prepared pan and bake for 50 to 55 minutes or until cake tester or toothpick inserted comes out with a few crumbs or clean. Cool your baked cake on a wire rack until cool.

Last, make your glaze by mixing together melted butter, water, and sugar. Bring pan to boil over high heat and boil for exactly 5 minutes. Remove from heat, stir in rum and allow glaze to cool a bit. The glaze will also thicken as it sits so don’t allow to cool too long. Invert cake onto a serving plate and spoke holes with a wooden skewer all over top of cake.

Slowly pour glaze over cake, allowing glaze to absorb. Glazing can be done in two steps if need be. The cake will absorb all the glaze. Now, I’ve reintroduced you to an old classic and given it new life. Enjoy!

Coconut Pecan Rum Cake

My friends, a Coconut Pecan Rum Cake doesn’t get much simpler or better than this. If you love pecans and coconut you’re in for a treat. This cake brings back so many memories throughout the years. From family gatherings to workplace potlucks and rum cakes baked by others is a treasure.

I’m so glad going through some of my families and friends favorites can be enjoyed by you. I love baking and cooking so much like my “Banana White Chocolate Coconut Cream Pie” or “Banana Cake with Cream Cheese Buttercream and Toasted Coconut”. Price is a huge factor when buying extras for yourself and your families. It’s no picnic for singles either. However, that doesn’t mean deliciousness can’t hit your dinner table.

That said, it’s my hope this rum cake and other recipes on my website are able to bring inspiration and joy in your kitchen.

Coconut Pecan Rum Cake

If you make this recipe, like or leave a comment below, @chowdownlowdown, @michelleheyden, or #chowdownlowdown. Happy Baking!

 

Coconut Pecan Rum Cake

1 cup chopped pecans

1/2 cup sweetened flaked coconut

1 box yellow cake mix (Betty Crocker)

1 – 3 oz. box vanilla instant pudding (Jell-O)

4 large eggs, room temperature

1/4 t. coconut extract, optional

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup 80-proof dark rum (Bacardi)

Glaze:

1/2 cup (1 stick) unsalted butter

1/4 cup water

1 cup granulated sugar

1/2 cup 80-proof dark rum (Bacardi)

 

Heat oven to 350 degrees and butter and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts and coconut in bottom of baking pan and set aside.

In a large mixing bowl, mix all cake ingredients together by hand or hand mixer until combined.

Pour cake batter over nuts in pan. Tap pan on counter to remove any air bubbles.

Bake cake in center of oven on rack for 50 to 55 minutes or until toothpick inserted comes out with a few crumbs.

Cool cake in pan on wire rack and after cake is cool, invert onto a serving plate or cake stand.

When cake is cool, make glaze by melting butter in a small saucepan. Stir in water and sugar and boil for 5 minutes. Remove glaze from heat and stir in rum.

To finish cake, poke holes all over top of cake and slowly drizzle glaze over top of cake. Allow the cake to absorb glaze and repeat until all glaze is used.

Slice and serve with whipped cream. Enjoy!

 

Makes one 10-inch cake.