Caribbean Spiced Rum Cake

Caribbean Spiced Rum Cake Recipe – Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion!

Today’s Caribbean Spiced Rum Cake brims with treasures from the islands.

Coconut, almond, pineapple, vanilla, and of course spiced rum infuse their opulence into this cake.

Our Caribbean Spiced Rum Cake’s fragrance rivals its flavor. This is one exceptional cake.

Ingredients

For the Spiced Rum Cake:

2 cups all-purpose flour, sifted

1/4 cup corn starch

1/4 cup powdered milk

4 teaspoons baking powder

1 teaspoon salt

1/3 cup unsweetened shredded coconut

1 1/2 cups natural granulated sugar

1/2 cup unsalted butter, softened

3/4 cup unsweetened coconut milk, canned

4 extra large eggs

1/2 cup dark spiced rum, or dark rum

1 tablespoon vanilla extract

1 teaspoon almond extract

1 1/2 cups crushed pineapple, drained and juices reserved for glaze (from 20 ounce can)

1/4 cup almond meal for dusting the pan

Nonstick cooking spray

For the Spiced Rum Syrup:

1/2 cup unsalted butter

1/2 cup natural granulated sugar

1/2 teaspoon salt

1/2 cup pineapple juice, reserved from can

1/2 cup spiced rum

For the Glaze:

1 1/2 cups powdered sugar (more as needed)

3 tablespoons pineapple juice, reserved from can

1 teaspoon spiced rum

For the Topping:

1/2 cup sweetened shredded coconut