Because much of the world’s rum comes from Caribbean islands, rum appears in many traditional dishes across the region. Bahamian rum cake is one such favorite: a rich, buttery bundt cake with a pronounced rum flavor and a caramel-like sauce.
The history of rum is closely tied to sugarcane cultivation in the Caribbean. During the sugar-refining process, fermented byproducts are distilled into rum, which then found its way into local recipes. Bahamian rum cake is a classic Caribbean dessert that highlights that regional spirit: it’s buttery and dense, leaning toward a pound-cake crumb, but with a bright rum-scented sauce and a crunchy toasted coconut topping.
This version of Bahamian rum cake uses a three-bowl method: dry ingredients, wet ingredients with egg yolks, and whipped egg whites folded in at the end to lighten the texture while keeping a satisfyingly dense crumb. The batter bakes up rich and tender, and the finished cake is brushed with a rum-infused syrup that soaks into the cake and forms a glossy, boozy glaze.
Practical tips before you start: this recipe fits a 6-cup (half-size) bundt pan. If you have only a full-size bundt, double the recipe and add an extra egg white (use the whites of three large eggs total). Coating the pan with a thin layer of sugar after greasing helps create a crisp, caramelized crust; be sure to coat evenly so the cake releases cleanly. If you prefer, you can skip the sugar and use nonstick spray, but the sugar creates a pleasant texture contrast.
During baking, toast the coconut for the topping in the oven for the last few minutes so it’s fragrant and lightly golden. Make the rum sauce while the cake cools slightly: a simple mixture of sugar, butter, and water cooked briefly, then removed from heat and stirred with rum. When you poke holes in the warm cake and pour the syrup over it, the cake absorbs the sauce and takes on a glossy, rum-forward finish. Sprinkle the toasted coconut immediately so it sticks to the syrup.
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Bahamian Rum Cake #ProgressiveEats
4 to 6 servings
Ingredients
For the cake:
- ¼ cup sugar for coating the bundt pan
- 1 ¼ cups cake flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ¾ cup + 1 tablespoon sugar, divided
- 5 tablespoon unsalted butter, melted and cooled
- ¼ cup buttermilk, room temperature
- ¼ cup dark or light rum, not spiced
- 1 ½ tablespoon vegetable oil
- ½ tablespoon vanilla extract
- 3 large egg yolks
- 1 large egg white
For sauce:
- ¼ cup butter
- ¼ cup water
- 2 tablespoon pineapple juice
- 2 tablespoon dark or light rum, not spiced
- ½ cup white sugar
For the topping:
- ¼ cup sweetened coconut flakes
Instructions
- Preheat the oven to 350°F. Grease a 6-cup bundt pan and add the ¼-cup sugar to the inside; gently tap and turn the pan to coat it evenly with sugar.
- In a stand mixer bowl, combine the cake flour, baking powder, salt, baking soda, and ¾ cup sugar using the paddle attachment.
- In a separate bowl, whisk together the melted butter, buttermilk, rum, vegetable oil, vanilla, and egg yolks until smooth.
- In a third bowl, beat the egg white at medium-high speed until foamy. Add the remaining 1 tablespoon sugar and continue beating until stiff peaks form; set aside.
- Gradually pour the butter-and-yolk mixture into the dry ingredients and mix on medium-low until just combined. Remove the bowl from the mixer.
- Fold the whipped egg white gently into the batter until no streaks remain. Pour the batter into the prepared bundt pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- During the last five minutes of baking, spread the coconut flakes on a baking sheet and toast in the oven, watching carefully so they don’t burn.
- Transfer the cake and toasted coconut to cooling racks and let the cake cool at least 15 minutes in the pan.
- To make the rum sauce: whisk together the sugar, butter, and water in a medium saucepan. Bring to a boil over medium-high heat and boil one minute. The mixture should thicken but remain pourable. Remove from heat and carefully stir in the rum.
- Poke holes all over the warm cake with a toothpick or skewer. Pour about half the rum sauce over the cake and let it sit 5–10 minutes to absorb. Invert the cake onto a serving plate, drizzle the remaining sauce, and immediately sprinkle the toasted coconut so it adheres. Cover until ready to serve.
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Adapted from the Nassau Paradise Island Promotion Board.
Welcome to Progressive Eats, our virtual take on a progressive dinner party. This month’s theme spotlights the islands of the Caribbean: Jamaica, Cuba, The Bahamas, and more. Each contributor shares a dish that reflects island flavors and cooking traditions—like this Bahamian rum cake. Hop through the featured recipes for a full Caribbean-inspired menu.
Taste of the Caribbean Progressive Eats Menu
Main Course
- Caribbean Shrimp and Grits — Creative Culinary
- Cuban Sweet Potato & Black Bean Tacos with Candied Plantains — The Wimpy Vegetarian
- Instant Pot Jamaican Goat Curry — Spice Roots
Veggies/Side Dishes
- Easy Slow Cooker Jamaican Baked Beans — Mother Would Know
- Red Beans and Coconut Rice — All Roads Lead to the Kitchen
Desserts
- Bahamian Rum Cake — The Redhead Baker
- Coconut Macaroons — That Skinny Chick Can Bake
- Vegan Mango Pineapple Fool — Pastry Chef Online