Caribbean Coconut Rum Cake

• 1/2 cup unsalted butter, softened
• 1-1/2 cups sugar
• 4 large eggs
• 1 teaspoon coconut extract
• 3/4 cup amber rum
• 3/4 cup whole milk
• 1-3/4 cups all-purpose flour
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 1/2 cup sugar
• Dash salt
• 1/2 cup amber rum
• 1 teaspoon coconut extract

1. Preheat oven to 325u0b0. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
3. Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
4. Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

unsalted butter, sugar, eggs, coconut, amber rum, milk, flour, cornstarch, baking powder, salt, unsalted butter, water, sugar, salt, amber rum, coconut

Taken from www.tasteofhome.com/recipes/caribbean-coconut-rum-cake/ (may not work)