Ingredients
1/2 cup unsalted butter, softened1-1/2 cups sugar4 large eggs1 teaspoon coconut extract3/4 cup amber rum3/4 cup whole milk1-3/4 cups all-purpose flour1 package (3.4 ounces) instant vanilla pudding mix1/4 cup cornstarch2 teaspoons baking powder1 teaspoon saltSYRUP:1/2 cup unsalted butter, melted1/2 cup water1/2 cup sugarDash salt1/2 cup amber rum1 teaspoon coconut extract
Preparation
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.
