Name: Rum Cake With Sticky Maple Glaze and Coconut
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray or unsalted butter (for pan); 3 cups (375 g) all-purpose flour, plus more for pan; 1 3.4-oz. box instant vanilla pudding; 2 tsp. baking powder; ½ tsp. baking soda; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 tsp. ground allspice; 1 cup (2 sticks) unsalted butter, room temperature; 1½ cups (packed; 300 g) dark brown sugar; 4 large eggs; ½ cup vegetable oil; ½ cup spiced rum; 2 tsp. vanilla extract; 1 cup sweetened shredded coconut; ½ cup dark rum; ½ cup pure maple syrup; 4 Tbsp. unsalted butter; Whipped coconut cream or creamwith finely grated lime zest and/or ground cherries or fresh berries (for serving; optional); A 12-cup Bundt pan

Rum Cake With Sticky Maple Glaze and Coconut recipe

Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

Rum cakes are classic across the Caribbean. Inspired by the cakes she grew up with at the holidays, this version from cookbook author Ayesha Curry gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the maple glaze that finishes it off. The glaze is sticky enough to help toasted coconut flakes adhere for a final touch of texture, but still soaks into the cake to make it moist and delicious.