Coconut Honey Rum Cake

Coconut Honey Rum Cake is a tropical twist on a classic dessert that’s perfect for celebrations or anytime you want a sweet escape. Moist and tender, this cake is naturally sweetened with BeeMaid Honey and infused with rich coconut flavour and a splash of rum for a warm, indulgent finish. Topped with a delightful glaze and toasted coconut, every bite is layered with tropical sweetness and comforting richness. Ideal for gatherings, dinner parties, or simply treating yourself, this cake brings a taste of paradise to your table.

Dairy Free

Vegetarian

Ingredients

Recipe

3 Tbps

BeeMaid Honey

2 Tbsp

Coconut Milk

1 Tsp

Lemon or Orange Zest

1/2 Tsp

Coconut Extract

2 Tbsp

Dark Rum

1 Cup

Icing Sugar

1 Cup

Coconut Flakes (unsweetened)

1 Box

White or Yellow Cake Mix

Directions

Cake

Note: Follow the recipe listed in the instructions for your cake mix of choice and include any additional ingredients specified. (ex. Water, vegetable oil, eggs or milk).

Heat oven to 350ºF (325ºF for dark or nonstick pan). Greese and lighty flour bundt pan, or spray with baking spray.
Follow the directions on the cake mix, while beating add 2 Tbsp. of BeeMaid honey, lemon zest and coconut extract. Pour into greased, floured, non stick bundt pan. Bake for 40-48 minutes, or until golden brown. Let cake cool completely before frosting, about an hour.

Frosting
In a medium bowl with electric mixer on low speed, beat together softened butter, icing sugar, lemon zest, milk, 2 Tbsp BeeMaid honey and coconut extract until well blended. Increase speed to medium and beat for 30 seconds or until smooth. With pastry brush, coat all sides of cake with melted BeeMaid honey and dark rum (whisked together), including the centre circle. Frost cake, over honey glaze, and press shredded coconut into sides.

Dust with icing sugar lightly. Chill for 1 hour before serving.