Best 7 Malibu Rum Coconut Bundt Cake Recipes

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Indulge in the tropical flavors of the Caribbean with our ultimate guide to creating the perfect Malibu Rum Coconut Bundt Cake. This delectable dessert combines the sweetness of coconut with the subtle hints of pineapple and vanilla, all infused with the smooth taste of Malibu rum. Whether you're hosting a beach party or simply looking to bring a taste of the islands into your kitchen, this recipe will tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

CARIBBEAN COCONUT RUM CAKE



Caribbean Coconut Rum Cake image

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

MALIBU RUM COCONUT CAKE



Malibu Rum Coconut Cake image

This is an original recipe that uses the fabulous flavor of Malibu Coconut Rum, real coconut, and sour cream for a delicious moist cake that is perfect for a Summer gathering.

Provided by Sugar_Pies

Categories     Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup Malibu rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream
1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 teaspoon Malibu rum
1/4 cup flaked coconut

Steps:

  • Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
  • Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
  • Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
  • Coconut Rum Icing Directions:.
  • Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
  • Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

MALIBU RUM CAKE



Malibu Rum Cake image

This cake starts with a box mix and packaged pudding and is jazzed up with coconut rum.

Provided by Peggy Trowbridge Filippone

Categories     Cakes     Dessert     Cake

Time 1h5m

Number Of Ingredients 12

For the Cake:
1 dash cooking spray
1 (18.25 ounce) package yellow cake mix
1 cup rum, Malibu ®
1/2 cup vegetable oil
1 (3.4 ounces) package vanilla instant pudding and pie filling mix
4 eggs
For the Rum Glaze:
1 cup brown sugar , packed, golden
1/4 cup water
1 stick butter
1/4 cup rum, Malibu®

Steps:

  • Gather the ingredients.
  • Position rack in the center of the oven and preheat oven to 325 F.
  • Spray a 10-inch (12-cup) Bundt pan with cooking spray.
  • Using an electric mixer , beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto a platter, then carefully remove pan. Allow cake to cool completely.
  • Gather the ingredients.
  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium-high heat until sugar dissolves. Add butter.
  • Simmer until mixture thickens and is syrupy, stirring often about 5 minutes. Remove saucepan from heat and whisk in the rum.
  • Cool glaze completely. Drizzle glaze evenly over cooled cake and serve. Enjoy!

Nutrition Facts : Calories 540 kcal, Carbohydrate 81 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 861 mg, Sugar 64 g, Fat 19 g, ServingSize 1 large cake (12 servings), UnsaturatedFat 0 g

MALIBU RUM CAKE AND GLAZE



Malibu Rum Cake and Glaze image

This cake starts with a box mix and packaged pudding and is jazzed up with coconut rum. This recipe was developed by Chef Sandra Lee. (I have also made this with instant coconut pudding mix.)

Provided by Mareesme

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

nonstick vegetable oil cooking spray
1 (18 1/4 ounce) package classic yellow cake mix
1 cup Malibu rum
1/2 cup vegetable oil
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix, mix
4 eggs
1 cup packed golden brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu rum

Steps:

  • Cake Preparation:.
  • Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
  • Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
  • Rum Glaze Preparation:.
  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

Nutrition Facts : Calories 586.1, Fat 28.1, SaturatedFat 8.8, Cholesterol 110, Sodium 579.3, Carbohydrate 63.7, Fiber 0.6, Sugar 45.5, Protein 4.9

MALIBU RUM COCONUT BUNDT CAKE



Malibu Rum Coconut Bundt Cake image

This is my favorite pound cake , its very moist and delicious. It has Coconut Rum in it but the alcohol cooks out of it and there isn't enough in the icing to taste the alcohol but it leaves a excellent flavor....

Provided by Karla Everett @Karla59

Categories     Cakes

Number Of Ingredients 21

FOR THE CAKE :
1 1/2 cup(s) butter, room temperature
1 cup(s) sugar
1/2 cup(s) brown sugar
3 - eggs
1 - egg yolk
2 teaspoon(s) vanilla extract
2 teaspoon(s) orange extract
1/2 cup(s) malibu - coconut rum
1/4 cup(s) sour cream
3 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) soda
1/8 teaspoon(s) salt
1 cup(s) heavy whipping cream
FOR THE COCONUT RUM ICING :
1/3 cup(s) butter, room temperature
1/4 cup(s) milk
4 cup(s) powdered sugar
1 teaspoon(s) malibu rum
1/4 cup(s) coconut, flaked

Steps:

  • Cream together the butter and both sugars until smooth. Add The eggs and the extra yolk , extracts (1 @ a time )Beating on med-high until well blended ; Gradually blend in the rum and sour cream.
  • Sift together the dry ingredients and alternately with the whipping cream add to the creamed mixture , ending with the flour ; Mixing well between each addition.
  • Pour batter into a greased and floured ( I use Bakers joy) 10" Bundt pan and bake @ 350° for 55-60 minutes or until the tooth pick test comes out clean.
  • Let it cool before removing from the pan for about 15 minutes and then invert onto a wire rack to cool completely. Place a sheet under the wire rack , it will help catch the icing falling off of the cake when its time to ice it.
  • Melt the butter with the milk on low heat until the butter is all melted ; Remove from the heat and whisk in the rum and sugar until you have a smooth thick glaze ; Stir in the coconut and pour over top of the cooled cake ; using spatula to spread icing all over the cake ; as the icing rolls off the cake , spoon it bake up and put back on the cake ; sprinkle with more coconut for garnishment.

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
  • Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
  • Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
  • While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
  • Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

COCONUT RUM CAKE



Coconut Rum Cake image

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h35m

Yield 16

Number Of Ingredients 15

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  • Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  • While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  • Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g

Tips:

  • Use room temperature ingredients: This helps the ingredients blend together more smoothly and creates a more even cake batter.
  • Cream the butter and sugar together until light and fluffy: This incorporates air into the mixture, making the cake light and airy.
  • Add the eggs one at a time, beating well after each addition: This helps prevent the cake from curdling.
  • Sift the dry ingredients together before adding them to the wet ingredients: This helps ensure that the ingredients are evenly distributed throughout the batter.
  • Do not overmix the batter: Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean: Overbaking can make the cake dry.
  • Let the cake cool completely before frosting it: This helps prevent the frosting from melting.

Conclusion:

The Bu-Rum Coconut Bundt Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy texture, sweet and coconutty flavor, and creamy rum glaze, this cake is sure to be a hit with everyone who tries it. So what are you waiting for? Give this recipe a try and see for yourself how delicious it is!

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