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Pretty sure the best way...

...the best way to make a cake to satisfy any coconut addict is to add Malibu Coconut rum!

Not quite satisfied with jjust adding rum to the cake batter, I added a drizzle of coconut rum to each baked cake layer of this Coconut Rum Cake as I was stacking them.

And OH man.

My favorite coconut cake to this day!

Recipe below - have at it, and happy baking!

Why make this cake?

Insanely easy coconut cake layers
Covered with coconut cream cheese frosting
Each cake layer is infused with Malibu coconut rum
Topped with a gorgeous white drip, a martini glass if you like, and a generous sprinkle of coconut for good measure!

Recipe below!

FAQs

"Your recipe calls for cake mixes? Seriously?"

Okay, all my scratch recipe purists - hear me out on this one! 😉 I'm ALL about those scratch recipes because nothing beats them for taste. That said...
One catch though - coconut rum doesn't have an insanely strong flavor, and I really wanted that flavor to carry in the cake layers. Knowing it would make for lighter easier-to-infuse layers, I doctored up my favorite cake mixes and poured coconut rum over them - it soaked into these layers *much* more thoroughly than my usual go-to scratch layers!
Now - that all said - you have options here! 😉 You can sub in your favorite coconut cake recipe, or you can use my Favorite Cake layer recipe and sub the vanilla extract out for coconut extract and replace 1/2 cup of the buttermilk with coconut rum. Infusing the layers is still an option; the rum just may not soak in well.

What if I've never added a drip to a cake before?

Okay first off - don't stress! It's easier than you probably think it is! 🙂 The drip is literally just 2 ingredients; if you can run a microwave you can make the drip!
My biggest tip (#1) - please make sure you measure your candy melts and heavy cream carefully and accurately. Too much/little of either will make the drip either too thin and runny or too thick to drip well.
My next tip - I highly highly recommend that you try a test drip first! Don't pour the drip over your whole cake until you're confident in the consistency and temperature of the drip.
I loved this YouTube tutorial by Sugar&Sparrow when I was new to cake drips!

"Can I make the cake / frosting ahead of time?"

You can! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months. Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months.
Cover or wrap any remaining cake well to keep it from drying out - it will keep in the fridge for 3-5 days.

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

Don't forget to pin this recipe for later!

Print Recipe

Coconut Rum Cake

A coconut rum cake infused with Malibu rum and covered with coconut cream cheese buttercream - a huge hit with my coconut fans!

Prep Time30

Cook Time37

Decorating time20

Total Time1 27

Course: Dessert

Cuisine: American

Keyword: Coconut Rum Cake, Coconut Rum Cake recipe, Malibu Coconut Rum Cake, Malibu Rum Cake recipe, Rum Cake recipe

Servings: servings

Calories: 655kcal

Author: Sarah H

Equipment

3 8 inch round cake pans
1 10 inch cardboard cake circle
Baker's floured cooking spray
Cake leveler
Cake turntable
large offset spatula
cake scraper or pastry cutter
Squeeze bottle (or spoon or piping bag; to add cake drip)
Martini glass (you can use a real glass or a plastic one)

Ingredients

Coconut Rum Cake layers

2 coconut cake mixes
1 cup unsalted butter (2 sticks, melted and cooled- use instead of oil)
1 3/4 cups buttermilk (use instead of water)
4 eggs + 3 egg whites
1 cup Malibu Coconut Rum (divided)
2 Tablespoons coconut extract

Cream Cheese Buttercream Frosting

8 ounces cream cheese (one package, softened)
1 cup butter (two sticks, softened)
6 cups powdered sugar
1-2 Tablespoons milk
2 tablespoons Coconut extract
1/4 teaspoon salt if using unsalted butter

Drip & Decorations

6 ounces white candy melts (I use the Wilton brand Bright White)
3 ¾ Tablespoons heavy whipping cream (the brand I like comes from Costco and is incredibly thick; you may need a bit less depending on the thickness of your heavy cream!)
Sprinkle of shredded coconut for decorating

Instructions

Coconut Rum Cake layers

Preheat oven to 350°F. Prepare three 8-inch cake pans with baker's floured cooking spray, or grease and line with parchment rounds.
Blend melted butter, buttermilk, eggs and egg whites, 1/2 cup coconut rum, and coconut extract in a stand mixer bowl, or in a large bowl with a wire whisk. (Save the other 1/2 cup of rum to infuse the layers after they're baked.) Blend in cake mixes for 30 seconds until moistened. Scrape down the sides of the bowl with a spatula and beat for 2 minutes until well combined.
Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. (This is a great time to make your frosting!)

Cream Cheese Buttercream Frosting

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Assembly

Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.
With a measuring cup or a jigger, infuse each cake layer with about 30-45mLs (1 -1.5 oz.) of coconut rum. Let sit for a minute or two to let it soak into the cake layers.
Spread the first layer with frosting. Add your next cake layer on top, and repeat the process with your remaining cake layers.
Now you're ready to crumb-coat. If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part, and I made the frosting layer thin enough to let the cake layers show through a bit for a ‘semi-naked’ cake style.
Once your cake is covered, place it into the fridge or freezer to set the frosting. (This is a great time to make your candy melt drip.)

Cake drip

Place heavy cream and candy melts in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring in between until melted and smooth.
(I found a squeeze bottle or piping bag work the easiest for my first cake drips - but you'll see me use a spoon in the video!)
Allow candy melt mixture to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer to a squeeze bottle or piping bag – or get your spoon ready!
Slowly drizzle candy melt mixture around the upper edge of your cake, pausing every inch or so to let more fall in a drip down the side of the cake. Pour some of the remaining candy melt mix over the cake, and smooth any gaps or bumpy spots with a spoon or offset spatula. Place the cake into the refrigerator to set the drips!

Decorating

Rim your martini glass with a bit of the candy melt mix, and add a bit of shredded coconut to the rim. Invert the glass, and press it upside-down at an angle into the top of the cake, far enough for it to stay in place with the support of the cake layers.
Add a sprinkle of shredded coconut around the glass – and you’re done! Cut in and enjoy!