Sunday, March 18, 2018

Coconut Rum Cake


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I think this is my best Rum Cake yet!  My mother-in-law has me hooked on rum cakes.  I love how moist they are and the buttery sticky goodness that soaks inside the cake is awesome!

The toasted coconut is amazing as well.  I was never a coconut fan growing up but my taste palate must have changed because I am now a fan and especially for toasted coconut.  When toasting coconut it seems to bring out the sugar and the coconut is coated with a sugary sweetness.

My favorite part about a rum cake is the buttery mixture that is poured over the cake as it is cooling.  It soaks up inside the cake and makes the cake moist, sticky and gives the cake a  buttered rum flavor.

Coconut Rum Cake

1 box white cake mix
1 small package instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup coconut rum
2 teaspoons coconut extract

Grease and flour bundt pan.  Combine cake mix and rest of ingredients.  Mix 2 minutes.  Pour in pan, bake at 325 for 50 to 60 minutes. Remove from oven and pour glaze over hot cake.

Toasted Coconut:
1 cup coconut

After taking cake out of the oven increase temperature to 350 degrees.  Spread 1 cup coconut on cookie sheet and toast for 10 minutes.

Butter Glaze:
1 stick butter
1 cup sugar
1/4 cup  water 
1/4 cup coconut rum

Mix and boil 3-4 minutes.  Reserve 1/4 cup of the butter glaze and set aside,  pour the reaming butter glaze over the hot cake.  Let cake cool for 30 minutes, remove cake from the pan and place on a dish with a rim (to stop the glaze from running off your plate)

Powdered Sugar Glaze:
1/4 cup of the reserved butter glaze (cooled)
1 cups powdered sugar
1 tablespoon Cream of Coconut
3 tablespoons whipping cream (can also use milk or half and half)

Mix glaze ingredients together and pour powdered sugar glaze over top of the cake .  Sprinkle the toasted coconut over the glaze.