This cake is adapted from King Arthur Baking’s excellent recipe “Caribbean-Style Rum Cake”. The cake portion of the recipe remains largely the same, however I’ve added brown sugar to the rum syrup for a molasses note (my southern slant). Another addition is the coconut whipped cream topping, which is cold and satisfying - really nice in hot weather months. Plus, with the coconut shavings on top, it looks pretty and tastes tropical. However, this cake is also beloved Christmas tradition for many. The rum preserves it well and it’s sturdy enough to travel or ship for holiday gifting.This recipe uses a box of instant vanilla pudding. If you’re on the fence about using it – I’d ask you to make a concession this once. Yes, the cake can be made without it but the texture is firmer and drier. This addition makes a big difference in the tenderness of this cake. Begin a day ahead, the rum syrup needs to soak overnight.
In the bowl of an electric mixer fitted with the paddle attachment, add the four, sugar, pudding mix, baking powder, and salt. Whisk well to combine. Add the butter and oil. Mix until thoroughly combined and the mixture has a sandy cornmeal appearance.
With the mixer on low speed, add the milk, then the eggs one at a time. Scrape down the sides and bottom of the bowl and mix again. Add the rum and vanilla. Mix until well combined.
Spray a 10 or 12 cup bundt pan with flour-based baking spray (or grease and flour). Pour the batter into the pan and even the top with a rubber spatula.
Bake the cake for 50-60 minutes, or until a toothpick tester inserted near the center comes out clean. Remove the cake from the oven and leave the cake in the pan while you make the rum syrup.
Rum soaking syrup
Place the butter, water, sugars, salt, and rum in a saucepan and bring to a boil on the stove top. Reduce to a simmer and cook about 8 minutes, or until the mixture thickens slightly. Remove from the heat and stir in the vanilla.
Poke many holes in the top of the cake using a skewer. Gradually pour over the syrup a little at a time, pausing to allow the syrup to soak into the cake before adding more. When the all of the syrup is used, lightly cover the cake with plastic wrap and allow it to stand overnight.
Turn the cake out onto a serving plate.
Coconut whipped cream
Place the heavy cream in a stand mixer fitted with the whip attachment. Beat until the mixture thickens slightly, then gradually add in the granulated sugar. Beat until thick and fluffy. Add the coconut extract and mix briefly. Top the rum cake with a crown of the billowy coconut whipped cream. Arrange dried coconut shavings on top.
Loosely wrapped, the whipped cream-topped cake will store in the refrigerator for several days. Without whipped cream, tightly wrapped, it will keep for several days at room temperature.
Notes
What to expect: This cake is so tender, moist, and deliciously rummy. Its soft texture makes it 10/10 a special occasion cake.Help! My cake is stuck: If you have trouble turning the cake out, don’t try to pry it out. Instead, place the cake in the pan in a preheated 350F oven and warm for 10 minutes. This will loosen the cake and you should have no problem turning it out.No alcohol version: Replace the rum in the cake recipe with ½ cup of water with 2 teaspoons rum extract added to it. Do the same for the rum in the syrup.Holiday flavor: Use spiced rum for extra warmth and holiday spirit. The cake can also be dusted with ¼ cup cinnamon-sugar mixture (1/4 cup granulated sugar + 2 teaspoons cinnamon).
Keyword caribbean rum cake, golden rum cake, golden rum syrup, instant vanilla pudding, mini bundt cakes