Rum Cake With Sticky Maple Glaze and Coconut

Preparation

1. Cake

   Step 1

   Place a rack in upper third of oven and preheat to 350°. Generously coat pan with nonstick spray, then dust with flour, tapping out excess. Whisk pudding mix, baking powder, baking soda, salt, allspice, and 3 cups (375 g) flour in a medium bowl to combine.

   Step 2

   Using an electric mixer on high speed, beat butter in a large bowl until light and smooth, about 1 minute. Gradually add brown sugar, mixing to combine after each addition; beat until light and fluffy, about 5 minutes. Add eggs, oil, rum, and vanilla and beat until incorporated.

   Step 3

   Reduce speed to low and gradually add dry ingredients in 2 additions, beating just until combined after each addition and scraping down sides of bowl as needed (be careful not to overmix). Scrape batter into prepared pan and smooth surface.

   Step 4

   Bake cake until golden brown and a tester inserted into the center comes out clean, 50—55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed and let cool completely.

   Step 5

   Meanwhile, toast coconut in a single layer on a rimmed baking sheet, stirring occasionally, until golden brown and crisp, 8–10 minutes. Let cool.

2. Glaze and assembly

   Step 6

   Bring rum, maple syrup, and butter to a simmer in a small saucepan over medium heat and cook until thick enough to coat a spoon, about 8 minutes. Transfer glaze to a small bowl.

   Step 7

   Transfer cake to a large plate. Drizzle glaze over and sprinkle coconut on top.

   Step 8

   Cut cake into slices and serve topped with whipped coconut cream with lime and/or ground cherries if desired.