Banana Coconut Rum Cake

This dairy-free Banana Coconut Rum Cake is extremely moist and full of tropical flavors that combine for a delicious and sweet indulgent Bundt cake. It is topped with a rum sugar glaze that has a hint of coffee flavor and sprinkled with flaked coconut. I made this cake for Father’s Day with all my dad’s favorite flavors packed in and it turns out my dad has really good taste. Everyone loved it and I do believe this is MY new favorite cake! 😋

After a recent trip to Belmont, North Carolina and exploring this beautiful small town, I stopped in a local distillery that was along the Catawba riverbank called Muddy River Distillery.The owner greeted us, explained that they were closed that particular day and shooting a mixology video. After he found out we were just visiting for the day, he was very kind to let us sample the rums, which were ALL amazing and no surprise that they were award winning rums. After sampling, I knew I wanted to buy the coffee one for my dad for Father’s Day and make a dessert for him with it.

If you are ever in Belmont, NC I would highly recommend stopping in the Muddy River Distillery along with other activities such as a visit to the beautiful riverfront park, large antique mall, art galleries or several amazing restaurants downtown. We were thoroughly impressed with the service and food at Nellie’s Southern Kitchen which is owned by the Jonas Brothers and inspired by their great grandmother who was an excellent cook, loved music, devout in her faith and gracious hostess that made people feel at home, which was definitely the vibe at their restaurant.

Okay, okay…back to the delicious Banana Coconut Rum Cake! You can use a 10- or 11-inch Bundt pan, just adjust cooking time slightly. I used a 10-inch pan, and it serves about 8-10 people.

Let’s begin!

How to make a banana coconut rum cake

Ingredients:

Cake Ingredients

• 2 3/4 cups all-purpose flour
• 1 (3.4 oz / 96g) package instant Vanilla Jello
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Muddy River Coffee Carolina Rum
• 1/2 cup canned coconut milk (full fat)
• 1/4 cup pure maple syrup
• 1/4 cup coconut cream
• 2 large eggs
• 3 large very ripe bananas, mashed
• 1/2 cup SO Delicious coconut milk yogurt alternative
• 1 cup plant butter, softened
• 1 cup granulated sugar

Rum Glaze

• 2 cups powdered sugar
• 2 tbsp Muddy River Coffee Carolina Rum
• 2 tbsp coffee, cool or room temp (or substitute with more coconut milk for a milder coffee flavor)

Garnish

1/3 cup flake coconut (toasted, if desired)

Instructions:

Preheat oven to 350℉ / 176℃ and grease and lightly flour a 10-inch Bundt cake pan.

In a medium bowl, whisk together the flour, Jello mix, baking soda, baking powder and salt. Set aside.

In a separate medium bowl, whisk together rum, coconut milk, maple syrup, coconut cream, eggs, bananas and coconut yogurt until well blended.

Starting with flour mixture, alternate with liquid mixture, adding about 1/2 cup at a time (no need to be exact) and mix on medium speed after each addition until all is incorporated.

Transfer batter to prepared cake pan and bake in center of oven for 48-55 minutes or until a wooden toothpick inserted in center comes out clean or with a few moist crumbs attached.

How to make rum glaze

To a medium bowl, add powdered sugar, rum and coffee, then stir with fork vigorously until smooth.

Spoon or drizzle glaze over cooled cake, then sprinkle with coconut flakes.

This Banana Coconut Rum Cake is best enjoyed with milk, coffee or a glass of the Coffee Carolina Rum.

Enjoy!

💜Julie