Coconut Rum Pound Cake Recipe

Name: Coconut Rum Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1/2 cup shortening; 3 cups cake flour, unsifted; 1 tablespoon coconut rum; 4 large eggs; 2 cups sugar; 1 cup buttermilk; 2 teaspoons vanilla extract; Glaze; 1 cup sugar; 1/2 cup water; 2 teaspoons coconut rum; 1 teaspoon vanilla extract; shredded coconut, if desired

Servings: persons

1/2 cup unsalted butter
1/2 cup shortening
3 cups cake flour, unsifted
1 tablespoon coconut rum
4 large eggs
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
Glaze
1 cup sugar
1/2 cup water
2 teaspoons coconut rum
1 teaspoon vanilla extract
shredded coconut, if desired

1
Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
2
In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
3
With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
4
Add rum and vanilla, stirring to combine. Place batter in pan.
5
Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
6
While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
7
Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
8
Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

1672

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1/2 cup shortening, 3 cups cake flour, unsifted, 1 tablespoon coconut rum, and more.

Yes, Coconut Rum Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Rum Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions