Rum Cake With Sticky Maple Glaze and Coconut

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

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