Spiced Coconut Rum Cake - Kraft Recipes Top
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Spiced Coconut Rum Cake

Prep Time
Total Time

24 servings

Get a taste of deliciousness with Spiced Coconut Rum Cake! A splash of rum (or apple juice) and walnuts mix together to make Spiced Coconut Rum Cake great.

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Make It

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  • Heat oven to 325°F.
  • Sprinkle nuts, then coconut onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Beat cake mix, pudding mix, eggs, 1/2 cup water, 1/2 cup rum and oil in large bowl with mixer until blended. Pour over nuts and coconut in pan.
  • Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto serving platter; gently remove pan.
  • Combine sugar, butter and remaining water in small saucepan; bring to boil on medium heat, stirring frequently. Boil 5 min. stirring constantly. Gradually stir in remaining rum; bring just to boil. Prick cake with cake tester or wooden skewers. Slowly drizzle warm mixture over cake.

Special Equipment Needed

Please use alcohol responsibly.


Substitute PLANTERS Pecans for the walnuts.

Variation Top Slices with Warm Rum Sauce

Do not prick cake. Serve cake slice topped with 2 Tbsp. warm rum sauce.


Substitute apple cider for the rum. Stir 1 tsp. rum extract into cake batter mixture and 1 tsp. rum extract into sauce mixture.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 190
Total fat 8g
Saturated fat 3g
Cholesterol 35mg
Sodium 210mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 17g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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