Coconut Rum Layer Cake
A moist and decadent layered cake infused with coconut and rum, topped with a tropical buttercream frosting. This american-inspired desserts ready in about 75 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (room temperature) unsalted butter
- 1.5 cups granulated sugar
- 1.5 tsp vanilla extract
- 1/3 cup dark rum
- 1/2 cup coconut milk
- 2 eggs
- 1/2 cup coconut flakes
- 3 cups buttercream frosting
- 1/2 cup (for topping) shredded coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
- Step 2: In a mixer, cream 1 cup unsalted butter and 1.5 cups granulated sugar until light and fluffy. Add 1.5 tsp vanilla extract and 1/3 cup dark rum; mix well.
- Step 3: In a separate bowl, whisk together 2 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Add to the butter mixture in thirds, alternating with 1/2 cup coconut milk. Fold in 1/2 cup coconut flakes.
- Step 4: Divide batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely.
- Step 5: Frost the layers with 3 cups buttercream frosting, top with shredded coconut, and serve. Store in an airtight container.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Rum Layer Cake take to make?
Total time is about 75 minutes (45 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Coconut Rum Layer Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Coconut Rum Layer Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Rum Layer Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Rum Layer Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
