Coconut Rum Cake (gluten-free, dairy-free, whole grain options)
This super moist coconut rum cake is soaked in a coconut rum syrup and has all-purpose, gluten-free, whole grain and dairy-free options.
I first made this recipe as cupcakes, and they were great. I was almost tempted to skip the coconut rum syrup. But I had gone to the trouble of getting the coconut ru,m so I tried it and yup – it was a definite improvement!
For the gluten-free version, I used this 1-to-1 baking flour. Hot from the oven, you can notice a textural difference, but nobody could tell the difference between the two versions once the gluten-free version had cooled!
I’ve made rum cake before, but this coconut rum cake recipe is totally different, except for the syrup, which I adapted to use less sugar and coconut rum in place of regular rum. In contrast to the rum cake, you can’t taste the alcohol all that much. It’s much more subtle here!
If you prefer a more pronounced boozy taste, consider mixing coconut rum with regular rum. If you only use rum, you won’t be able to taste much coconut at all (I know because I’ve tried!).
The syrup recipe yields a lot. As I was pouring it over the cake, I hesitated, thinking that perhaps I should only use half of it. But I finally decided to just use it all, and there was practically a pond of syrup on top of the cake. I was so nervous about it being too much that I sat down and watched the cake suck it all up. It only took about 5 minutes, for the record. :D
The coconut rum syrup uses butter, but for the dairy-free option, you can use dairy-free / vegan butter or coconut oil. I have to admit that I preferred the butter version over the coconut oil version.
There’s already so much coconut flavor, so the butter was a nice addition! If you want, you could skip the syrup altogether. While the cupcakes were nice and moist without the syrup, I haven’t tried the Bundt cake without it, but I’m assuming and hoping it’d also be nice and moist.
Coconut Rum Cake (gluten-free, dairy-free, whole grain options)
Ingredients
For the cake:
- 2 1/4 cups (281 grams) white whole wheat flour or all-purpose flour or 1-to-1 gluten-free baking flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups (350 grams) granulated sugar or raw sugar
- 9 tablespoons (126 grams) coconut oil melted
- 4 large eggs 50 grams each out of shell, room temperature
- 3/4 cup (177 ml) coconut milk canned
- 1/2 cup (118 ml) coconut rum
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups (170 grams) coconut flakes (I used sweetened but unsweetened should be fine)
For the coconut rum syrup:
- 1/2 cup (112 grams) unsalted butter for dairy-free, use vegan / dairy-free butter or coconut oil
- 1/2 cup (120 ml) water
- 1/2 cup (100 grams) granulated sugar or raw sugar
- 1/4 teaspoon salt
- 1/2 cup (118 ml) coconut rum
Instructions
- Preheat your oven to 350 °F (176°C). Brush the pan with solid vegetable shortening and dust with flour or use baking spray with flour in it to grease the pan.
- In a medium bowl, combine the flour, baking powder and salt. Set this aside.2 1/4 cups (281 grams) white whole wheat flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt
- In a large bowl, mix together the sugar, melted coconut oil, eggs, coconut milk, coconut rum, vanilla and coconut extracts until well combined. Fold in the flour mixture, just until no more streaks of flour remain. Fold in the coconut flakes.1 3/4 cups (350 grams) granulated sugar, 9 tablespoons (126 grams) coconut oil, 4 large eggs, 3/4 cup (177 ml) coconut milk, 1/2 cup (118 ml) coconut rum, 1/2 teaspoon vanilla extract, 2 teaspoons coconut extract, 2 cups (170 grams) coconut flakes
- Pour the batter into the prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. The cake will crack around the top – stick the toothpick into this area to test.
- Let the cake cool in the pan for 10 minutes and then invert onto a wire rack. While the cake is cooling, prepare the coconut rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the coconut rum (it’ll bubble).1/2 cup (112 grams) unsalted butter, 1/2 cup (120 ml) water, 1/2 cup (100 grams) granulated sugar, 1/4 teaspoon salt, 1/2 cup (118 ml) coconut rum
- Wash and dry the Bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this), about every 3/4″ or so. If using the Crown Bundt, make sure to poke your holes at an angle instead of poking straight down. Pour the syrup slowly over the cake. It will look like WAY too much syrup but don’t stop pouring! It will get absorbed. Let soak for 2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 3 days. General tip: if you have issues with the syrup-drenched cake not coming out of its pan, place the Bundt pan in a large bowl or pot. Very carefully fill with very hot water, but make sure that no water gets in the pan. Or you can fill a pot with hot water and submerge 2/3 of the pan in the water and hold it there for 30 seconds. The heat and steam will help loosen the cake from the pan. If it doesn’t plop right out, give the top of the pan a good whack.
- Let the cake cool completely. Cover and store at room temperature for up to 3 days.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 12-15 slices. The nutritional info was calculated based on 15 slices.
I’m making this for my birthday and I’m wondering if you have ever thought about a pineapple frosting or topping of some sort? If so do you have a recipe?
I’ve never heard of pineapple frosting! Sounds delicious, though. Sorry I can’t help you out with a recipe! Hope you have a great birthday and that you enjoy the cake. :)
Why do you wash and dry the pan before putting the cake back in?
To make sure that there’s nothing left in the pan for the cake to stick to when you put the cake back in and add the syrup. I’ve had that happen a few times!
Thank you!! I would usually risk it but not with such a beautiful shape!!!
You’re welcome! And I agree. It’s not worth risking over 2 minutes of cleaning. :) Hope you’ll enjoy the cake!
Oh how I love that Bundt pan! I have quite a collection but you can never have enough! The cake looks beautiful too!
I actually don’t have that many Bundt pans since I was afraid of making them for so long but that’s going to change very soon. I have so many on my wish list! ;)
The cake was delicious!
Yay! I’m so happy that it came out well for you. :) Thanks so much for your feedback!
Sorry The “Crown” pan looks more like an Elizabethan Ruff Collar to me then a crown. I still like it.
I’m happy you still like it! :)
This cake is just stunning! I would’ve been losing my ish at the flip moment praying it would come out without issue with this design but you nailed it! I can’t get over how moist and amazing the center of the cake looks too. Bundts are my favorite celebration cakes. They’re simple and yet always so flavorful and the best part, don’t require fancy decoration. Saving this one for the next celebration!
I was definitely nervous! I’ve never been so thankful to hear a cake plop onto the plate. :D I hope you’ll enjoy the cake if you get a chance to try it out!
I am also a non-decorator when it comes to cakes. I always try to play it cool and be all “Oh no I was going for the rustic look” but really I wish I could make it look professional. But I was not born with those skills so I’m learning to accept that…haha. Now, give me a bundt and I’m a happy girl. I have heard so many good things about Nordic Ware pans that I think I need to invest. There is nothing more terrifying than that moment you flip you a bundt! Oh and not only is this flavoring amazing (coconut AND rum!) but that bundt design is a total showstopper!
I hope you will! They’re absolutely worth the money. I normally buy the cheapest pan (or whatever) with great reviews on Amazon but that didn’t work out so well for me and bundt cakes. I’d heard so much about Nordic Ware so I spent more than I’d have spent on a cheap junky one, but seriously… so, so worth it!
This is so gorgeous! And I love that you have a gluten free version! Thanks for sharing! :D
Thanks so much, Andi!
Beautiful cake with ease!!
Thank you!
I’m always scared to make bundt cakes too. I always make amazing flavors and then they get stuck! last time Thomas forced it out and the cake broke into 1000 pieces. I’ve always loved the look of the Nordic Ware pans though, I just never forked over the money to buy one. That Crown Bundt (and cake) is beautiful!
Haha. Aww. Bundt cake flipping over used to be a 2-person operation over here, too. It was SO stressful! Seriously – you have to get yourself a Nordic Ware pan! My success rate has been 100% with them and my IG account used to be full of bundt cake fails.
What a stunning cake!! LOVE the pan!!
Thank you!
Okay, so the cake sounds super amazing – that’s #1. #2: Could this Nordic Ware pan be any more gorgeous?! Wow! I’d definitely keep this on the counter for all to see ;)
It’s seriously a conversation piece. :)
That’s probably the single most beautiful bundt I’ve ever seen – that design is stunning. And the cake itself….gah….amazing! I love how moist and rum syrupy it is!
I totally agree! A+ to Nordic Ware on this one. :D
I’ve been seeing this beauty all over social media today – I absolutely LOVE IT! And those flavors are just BE.YOND!
Thanks so much!
I can’t use even gluten-free flour…could you use an almond/coconut mixture of flour in this cake?
Almond flour and coconut flour aren’t really interchangeable with other flours so I’m afraid that wouldn’t work. I’m sorry! I tested this cake with three different types of flour but unfortunately didn’t try a grain-free version. It’d probably require reworking the recipe but I loved it so much that I may attempt a paleo version down the line.
Thank you for the reply…..The cake just looks so good, I had to ask…
No problem! I don’t blame you for trying. ;)
WOWZA! That pan could make even the simplest cake a show stopper. I heart rum cake, and the coconut addition sounds perfect for summer days ahead.
Right?! That’s what I love about it. I am not a decorator!
I absolutely love this pan! Need to get me one asap
I hope you will! Baking with it is so fun. :)
Oh my gosh, what a gorgeous pan!! And coconut rum, WHAT?! Sign me up!
You’re on the list! ;)
This cake is such a total stunner! Amazing flavors, and that super-cool pan just molds it all into the most fabulous shape! A total showstopper that would be the standout hit at a potluck or even a ladies’ brunch or Mother’s Day tea! So special!
Thanks, Shelley! I agree. This pan is just so beautiful!
It has been ages since I have had a good rum cake! This looks amazing! I just love the style of this cake pan, it is so fun!
You need to remedy that immediately! ;)