Oceanfront Rum Cake

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Grease a 10-inch fluted tube pan, then dust it with the extra flour.

Step 3 -In a large bowl, add 1/2 cup of the softened butter and 1 1/2 cups of the sugar and use an electric hand mixer to mix until it is light and fluffy, about 5-7 minutes.

Step 4 -Add the eggs, 1 at a time, to the butter-sugar mixture and beat well after each addition.

Step 5 -Beat the coconut extract into the butter mixture.

Step 6 -In a small bowl, combine 3/4 cup of the amber rum and the milk.

Step 7 -In a second large bowl, whisk the remaining 1 3/4 cups of the flour, the pudding mix, the cornstarch, the baking powder, and 1 teaspoon of the salt together.

Step 8 -Alternately add the flour mixture and the rum mixture to the butter mixture and beat well after each addition.

Step 9 -Pour the cake batter into the prepared tube pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.

Step 10 -Transfer the tube pan to a wire rack and let the cake cool, about 10 minutes.

Step 11 -Invert the cake onto the wire rack and let it briefly sit to prevent sticking.

Step 12 -Return the cake to the tube pan and let the cake cool completely.

Step 13 -When the cake is cool, in a small saucepan over medium heat, add the remaining butter, the water, the remaining sugar, and the extra salt and stir to combine.

Step 14 -Bring the syrup mixture to a boil, stirring constantly.

Step 15 -Transfer the saucepan from the heat and stir the remaining amber rum into the syrup.

Step 16 -Use a small skewer to poke holes in the cake.

Step 17 -Slowly pour the syrup over the cake until all of the syrup is absorbed.

Step 18 -Cover the cake and let it stand for at least 8 hours and up to overnight.

Step 19 -Invert the cake onto a serving plate, slice, and serve.