12 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Unsweetened coconut milk (Room temp)
Sour cream (Room temp)
Bacardi white rum
Vanilla extract
Sweetened shredded coconut.
Chopped pecans or any other type of nuts of your choosing.
Tools you’ll need.
Baker’s joy non-stick baking spray
Nordic ware anniversary Bundt pan.
Pastry brush
Flavor injector
Preparation of ingredients
Dry ingredients (All-purpose flour mixture)
Step 1- Sift 2 1/2 cups all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Rum Coconut milk mixture)
Step 2- Add 2/3 cup unsweetened coconut milk (Room temp), 1/4 cup sour cream (Room temp), 1/2 cup Bacardi white rum or any other type of rum of your choosing, 2 teaspoons coconut extract, and 1 teaspoon vanilla extract into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 3- Add 2 sticks unsalted butter (Softened and at room temp) and 2 cups sugar into stand mixer bowl. Mix on high speed for 5 minutes. Scrape down sides of bowl.
Step 4- Add 4 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 5- All the (All-purpose flour mixture) and the (Rum Coconut milk mixture) into the batter 3 separate times. Mix on a medium-low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl.
Spray bundt pan with Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 6- Add 1 cup sweetened flaked coconut into Bundt pan. Tilt the bundt pan at a 90-degree angle and rotate it to coat the bottom and sides of the bundt pan. Shake the bundt pan to make the coconut flakes even inside the bundt pan.
Step 7- Add 1/2 cup chopped pecans or any other type of nut of your choosing. Carefully pour the cake batter into the Bundt pan. Spread the cake around the Bundt pan as evenly as possible using the back of a spoon. Shake the Bundt pan to make the batter more even.
Step 8- Place into a preheated 325-degree oven on the bottom rack. Bake for 1 hour and 10 minutes. Remove the cake from the oven. Toothpick test inserted into the cake should come out clean. Let cool for 3 to 4 hours before removing it from the Bundt pan.
Coconut Rum sauce
Step 9- Add 2/3 cup water, 1/2 cup sugar, 3 tablespoons melted unsalted butter, 1 teaspoon coconut extract, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt into a medium-sized pot. Stir all ingredients together. Let simmer for 7 to 8 minutes stirring occasionally. Turn fire off and let cool for 10 to 15 minutes.
Step 10- Add 1/2 cup unsweetened coconut milk (Room temp) and 1/2 cup Bacardi white rum or any other type of rum of your choosing. Stir all ingredients together and set aside.
Basting and injecting the cake
Step 11- Add contents of a Rum sauce into the tube of your flavor injector and inject the rum into the cake while it is still inside the Bundt pan cooling. Baste the top portion of the cake with the rum sauce using a pastry brush. Let set for 5 minutes.
Step 12- Flip the cake onto a serving dish. Baste the entire outside of the cake with a generous amount of the Coconut rum sauce. Let soak for 15 to 30 minutes and afterwards the cake is ready to be served.
Storage
The cake can be stored at room temp or in the fridge. You can preserve the cake by continuing to baste it with the Rum coconut sauce or you can use only rum. You can also cut the cake into slices and baste each slice with the coconut rum sauce.
YouTube instructional video
