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A moist coconut rum pound cake coated in creamy white glaze and generously covered with shredded coconut. The golden cake is served whole with a large slice missing, showing its rich, tender interior.

Coconut Rum Pound Cake

Moist Coconut Rum Pound Cake baked in a bundt pan, soaked with a sweet rum glaze, and covered in shredded coconut. Buttery, tropical, and perfect for slicing all week.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
30 minutes
Total Time 2 hours 5 minutes
Servings: 16 slices
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • ½ cup coconut milk
  • Rum Glaze:
  • 1 cup powdered sugar
  • 3 Tbsp white or coconut rum
  • 2 Tbsp coconut milk
  • 1 tsp vanilla extract
  • Topping:
  • 1½ cups sweetened shredded coconut

Equipment

  • Bundt pan, mixer

Method
 

  1. Preheat oven to 325°F. Grease and flour a bundt pan thoroughly.
  2. Whisk flour, baking powder, and salt. Cream butter and sugar until light; beat in eggs one at a time. Mix in sour cream and extracts.
  3. Add flour mixture alternately with coconut milk, beginning and ending with flour. Mix until just combined.
  4. Pour into pan and bake 75–85 minutes until a skewer comes out clean. Cool in pan 15 minutes; turn out onto a rack to cool completely.
  5. Whisk glaze ingredients until smooth. Drizzle over cooled cake; immediately press shredded coconut onto the wet glaze. Let set before slicing.

Notes

Grease the bundt pan thoroughly. Cool cake completely before glazing. Press coconut on while glaze is wet. Keeps well covered at room temperature. Tropical, moist, and irresistible.