14 coconut rum recipes

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.

Kekstorte is a classic German no-bake cookie cake layering crisp butter cookies with rum-spiked cocoa-coconut cream, chilled overnight in a loaf pan until sliceable and rich.

Pineapple macadamia nut cheesecake with a vanilla wafer crust, coconut, and a rum-kissed sour cream topping. A tropical Hawaiian-inspired cheesecake that beats any bakery version.

Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

Ah there's no place like home when you're this far away.

Instead of pumpkin pie, try this coconut pumpkin tart.

Pina colada bread in jars bakes a pineapple, coconut, and rum quick bread right inside canning jars for a charming, giftable treat. Tropical flavor in a decorate-and-give package. Keep the jars chilled and enjoy fresh.

Banana Coconut Bread with rum-soaked currants, warm cinnamon and fresh nutmeg, and sweetened coconut baked into the loaf and crisped on top. A deeply flavored tropical quick bread.

Loaded with fruit, a classic version of Christmas fruitcake

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.