Bahamian Rum Soaked Coconut Cake: Coconut Rum Syrup ¾ c canned coconut milk 6 Tbsp sugar ½ c dark rum In a medium saucepan over medium heat, warm the coconut milk, and the sugar, stirring until the sugar dissolves. It shouldn’t come to a boil. Remove the syrup from heat and add the dark rum. Whisk everything together. Set aside until the cake comes out of the oven.