Rum Coconut Pound Cake
A dense and wonderfully moist pound cake infused with the tropical flavors of coconut and dark rum. This cake uses a classic creaming method to achieve a tender crumb and is finished with an optional rum glaze for an extra layer of flavor.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 672 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
cake
- 454 gunsalted butter, softened, at room temperature
- 500 ggranulated sugar
- 6 pcslarge egg, at room temperature
- 360 gall-purpose flour
- 0.5 tspbaking powder
- 1 tspsalt
- 240 mlfull-fat coconut milk, canned, well-shaken
- 2 tbspdark rum
- 1 tspvanilla extract
- 1 tspcoconut extract
- 85 gunsweetened shredded coconut
glaze
- 120 gpowdered sugar, sifted(optional)
- 2 tbspdark rum(optional)
- 1 tbspmilk(optional)
Equipment
large bowl · wire cooling rack · 10-inch tube pan or bundt pan · stand mixer or hand mixer · medium bowl · spatula · whisk
The method
Step by step
- 1
Preheat your oven to 160°C (325°F). Thoroughly grease and flour a 10-inch (12-cup) tube or Bundt pan.
About 5 min
Cook’s note: Using a baking spray with flour included makes this step quick and easy.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 2 min
- 3
In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium speed for about 2 minutes until smooth and creamy.
About 2 min
Cook’s note: Make sure your butter is at room temperature, not melted, for the best texture.
- 4
Gradually add the granulated sugar and beat on medium-high speed for 5-7 minutes, until the mixture is very light, pale, and fluffy.
About 7 min
Cook’s note: This step incorporates air into the batter, which is crucial for a light pound cake.
- 5
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl periodically.
About 3 min
Cook’s note: Adding eggs one by one helps them incorporate fully without curdling the batter.
- 6
Reduce the mixer speed to low and stir in the dark rum, vanilla extract, and coconut extract.
About 1 min
- 7
Alternate adding the flour mixture and the coconut milk to the batter, beginning and ending with the flour mixture. Mix on low speed only until just combined.
About 3 min
Cook’s note: A common pattern is one-third of the flour, half of the milk, one-third of the flour, the remaining milk, and finally the last of the flour.
- 8
Turn off the mixer and use a spatula to gently fold in the shredded coconut. Be careful not to overmix.
About 1 min
- 9
Pour the batter into the prepared pan and spread it evenly with the spatula.
About 1 min
- 10
Bake for 65-75 minutes, or until a long wooden skewer inserted into the center of the cake comes out with only a few moist crumbs attached.
About 1 hr 10 min
Cook’s note: Check the cake around the 60-minute mark, as oven temperatures can vary.
- 11
Place the pan on a wire rack and let the cake cool for exactly 15 minutes.
About 15 min
Cook’s note: Cooling for a short time in the pan helps the cake set, making it easier to remove without breaking.
- 12
Carefully invert the cake onto the wire rack, lift off the pan, and allow it to cool completely before glazing or slicing.
About 1 hr
- 13
If making the glaze, whisk together the sifted powdered sugar, dark rum, and milk in a small bowl until smooth.
About 2 min
Cook’s note: Add more milk, a tiny bit at a time, if the glaze is too thick to drizzle.
- 14
Once the cake is completely cool, drizzle the glaze over the top.
About 1 min
Per serving
Nutrition
- Calories
- 672kcal
- Protein
- 7.1g
- Carbs
- 75.5g
- Fat
- 37.9g
- Fibre
- 0.8g
- Sugar
- 52.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cake in an airtight container at room temperature or in the refrigerator.
This cake is best enjoyed at room temperature.