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1
Preheat the oven to 325F.
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2
Butter a 12-cup Bundt pan; dust with flour, tapping out excess.
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3
Soak the raisins in 1/2 cup rum.
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4
Whisk together the flour, salt, and baking powder; set aside.
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5
Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth.
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6
Mix in the eggs, 1 at a time.
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7
Add the vanilla.
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8
On low speed, mix in the flour mixture in 3 additions, alternating with 2 additions of 6 tablespoons cream each (12 total).
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9
Mix in the raisin mixture and the coconut.
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10
Transfer the batter to the prepared pan; smooth the top.
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11
Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes.
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12
Let cool in the pan on a wire rack 20 minutes.
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13
Run a thin knife around the sides of the cake; unmold.
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14
Let cool.
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15
Heat the granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until the sugar is dissolved and the syrup is clear.
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16
Cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
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17
Let boil, gently swirling, until medium amber.
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18
Remove from heat.
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19
Carefully pour in the remaining 1/4 cup rum and 2 tablespoons cream.
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20
Let cool, stirring, until thickened.
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21
Drizzle over cake.
