Learn how to make an authentic Tortuga-style coconut rum cake at home! This Caribbean-inspired recipe delivers moist, rum-soaked perfection with real coconut flavor.
Let me tell you, friends – after countless attempts I’ve finally nailed a homemade rum cake the is so moist it practically melts in your mouth. Picture this: a golden, buttery cake that’s literally dripping with rum-soaked goodness. Every bite is packed with real coconut flavor, and the texture? OMG! The perfect balance of moist and tender that Tortuga brand is famous for!
Trust me, whether you’re missing those Caribbean vacation vibes or just want to impress everyone at your next family gathering, this tropical boozy dessert recipe is going to be your new secret weapon. It is an easy crowd pleaser that I make for special occasions and the hardest part is having ONE slice!
Why you’ll love this Tortuga Style Coconut Rum Cake Recipe
Delicious flavors: Vanilla, coconut flakes, and dark rum combined over a warm rum glaze makes this cake so moist and flavorful!
Easy to make: The actual cake itself is quite simple to bring together and can be made in one bowl.
All season winner: Regardless of what time of year it is, this Tortuga Caribbean rum cake recipe is perfectly delicious whether it is warm or cold.
Ingredients for Tortuga-Style Coconut Rum Cake
- Rum– Dark rum works best. In this recipe I used two types of rum: Myers for the cake batter and Havana club rum for the rum glaze.
- Sour cream– The high fat content adds moisture and creates a light texture for the rum glaze to evenly distribute throughout the cake.
- Buttermilk– The acidity in buttermilk creates a fluffy texture
- Vanilla- adds delicious flavor
- Butter – Unsalted and at room temperature
Step-by-Step Coconut Rum Cake Instructions
- Cream butter, oil, and sugar until fluffy about 3 minutes
- Add each egg one at a time beating until fluffy
- Add dry ingredients and stir until well combined. Do not over mix
4. Pour cake batter into well oiled 8 inch baking pan or bundt cake pan
5. Bake at 325 for 50 minutes or until toothpick is clean. Do not remove cake from baking pan. Secake aside while you prepare the rum soak mixture.
6. Combine all rum soak ingredients into sauce pan on medium heat stirring constantly for 4-5 minutes. For a boozy rum cake, add the rum to mixture within the last 1-2 minutes of cooking time.
7. Once the consistency begins to thicken slightly your mixture is ready. Do not allow mixture to become too thick as it will not be able to penetrate into the cake and will not distribute evenly***
8. Using a toothpick, poke holes evenly throughout the entire cake.
9. Pour rum soak mixture evenly on top of cake.
10. Allow cake to absorb the rum soak mixture for at least 1-2 hours
11. Serve and Enjoy!
The Secret to the Perfect Rum Soaking Syrup
- The secret is TIMING. Rum has a delicate flavor that can evaporate so for the best tasting rum cake you’ll want to add the rum about half way through the cooking time for a more boozy flavor
- Add Rum soak when cake is still warm. This allows for optimal absorption without becoming too soggy
- Apply rum soak in thin, even layers, waiting about 30 seconds between applications to allow proper absorption.
Coconut Rum Cake Baking Tips-Tortuga Style
- Quality ingredients make all the difference
- Experiment with different premium rum varieties- I’ve found that aged Jamaican or Barbadian dark rums add incredible depth, while a quality Puerto Rican gold rum brings a lighter, more delicate flavor profile to your tropical cake.
- Let your cake absorb the rum syrup gradually – this could a few hours for the perfect rum-soaked consistency. Trust me, the wait is absolutely worth it for a moist coconut rum cake experience.
I’d love to hear about your adventures baking this recipe! Have you discovered a particular rum that works wonders in this recipe? Maybe you’ve created your own unique twist on this island dessert? Share your experience in the comments below – there’s nothing better than building a community of passionate bakers who can learn from each other’s creations. And don’t forget to tag your photos if you make this authentic rum cake; I’m always excited to see how your Caribbean baking journey unfolds!
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @somethingsbetterhandmade
Coconut Rum Cake
Equipment
- 1 Large bowl
- 1 spoon or hand mixer
- 1 saucepan
- 1 bundt cake/cake pan
- toothpick
Ingredients
- 3/4 cup butter room temperature
- 1/4 cup Oil
- 1 1/2 cup Sugar
- 4 Eggs large
- 1/2 cup buttermilk 1 cup milk + 1 tbsp vinegar =buttermilk (see notes)
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup dark rum Myers rum used in recipe
- 2 cups Flour
- 4 tsp Baking powder
- 1/2 cup shredded coconut
- 1 tsp salt
For Rum Soak:
- 1/2 cup butter
- 1/4 cup water
- 1 cup Sugar
- 3/4 cup Dark Rum Havana Club Anejo dark used in recipe
Instructions
- Preheat oven to 325 degrees Fahrenheit and prepare baking pan/bundt pan
- In a large bowl cream butter, sugar, and oil until fluffy
- Add eggs, vanilla, buttermilk, sour cream, and rum until well combined
- Next add flour, baking powder, salt, and shredded coconut. Make sure that ingredients are well combined but do not overman
- Pour cake batter into prepared baking sheet and bake for 50 minutes to an hour or until tooth pick is clean
- Remove from oven. Set cake aside and prepare rum soak(do not remove cake from baking pan)
- In a sauce pan combine all rum soak ingredients on medium high heat until liquid begins to thicken. About 4-5 minutes.*Do not allow mixture to get too thick as it will be unable to penetrate into the cake
- Use toothpick to poke holes all around the cake. You'll want to make sure you poke enough holes evenly around the sides and the middle.
- Pour rum soak evenly on top of cake. You may need to stop midway to allow glaze to soak into cake before continuing again
- Allow cake to sit with rum soak for 1-2 hours at minimum. Enjoy!
Authentic Jamaican Rum Fruit Cake
