Holiday Coconut Rum Cake
Holiday Coconut Rum Cake

Hey everyone, hope you are having an incredible day. Today, we’re going to prepare a distinctive dish, holiday coconut rum cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Holiday Coconut Rum Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Holiday Coconut Rum Cake is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have holiday coconut rum cake using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Holiday Coconut Rum Cake:
  1. 1/2 cup shredded coconut
  2. 1 box yellow cake mix
  3. 1 small box instant vanilla pudding
  4. 4 large eggs
  5. 1/2 cup water
  6. 1/2 cup vegetable oil
  7. 1/4 cup coconut rum
  8. 1/4 cup dark rum
  9. Glaze for after cake is baked:
  10. 1/2 cup salted butter
  11. 1/4 cup water
  12. 1 cup granulated sugar
  13. 1/4 cup coconut rum
  14. 1/4 cup dark rum
Steps to make Holiday Coconut Rum Cake:
  1. Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan.
  2. Mix cake mix and pudding in bowl with whisk to break up lumps.
  3. Add eggs, oil, water and rum. Beat until incorporated well.
  4. Pour batter evenly over coconut in bundt pan. Gently tap to remove air bubbles.
  5. Bake for 1 hour or until skewer test comes out clean.
  6. During the last 10 minutes of baking, prepare the glaze.
  7. In saucepan, combine the butter, sugar and water. Over medium heat, bring to boil stirring constantly. Boil for 4 minutes.
  8. Remove from heat and add the rums. Stir until well combined.
  9. While cake is hot, poke holes all over with skewer or fork. Pour hot glaze over cake. Being careful not to let it run over.
  10. Let the cake cool and soak for 2 hours.Do not refrigerate.
  11. After 2 hours, run a spatula or knife around pan and flip. Be patient, gravity with release the cake as it cools.
  12. This cake gets better the longer it sits. Can use all of one kind of rum or use extracts instead of rum.

So that is going to wrap this up with this exceptional food holiday coconut rum cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!