Wednesday, September 28, 2016

Coconut Rum Cake Recipe

As summer fades to fall, here is a favorite recipe to take to all your seasonal gatherings, recalling warm, tropical summer nights.  This is an all time favorite!  I get so many requests for this cake.  And it is my husband's favorite, too!  This recipe is so simple.  It's easy to make in the morning in time for a luncheon potluck.  It's based on a boxed cake mix with a candied rum syrup poured over the cake after baking to add that delectable moist flavor. 

Here's a copy of the recipe to download and print.

Coconut Rum Cake

(1) 18 ½ oz package yellow cake mix
(1) 3 ½ oz package instant vanilla
pudding mix
½ cup rum, dark
½ cup coconut oil
4 large eggs
½ cup shredded unsweetened
½ cup chopped nuts
½ cup shredded unsweetened

Rum Syrup:
1 cup sugar
½ cup (1 stick) butter
⅓ cup rum, dark

1. Preheat oven: 325ºF. Liberally grease a non-stick 2-quart Bundt pan with butter.
2. Using an electric mixer at low speed, blend the cake mix, pudding, rum, oil, and
½ cup water. Add the eggs one at a time, beating well after each addition. After
last egg, beat on high for 2 minutes. Stir in ½ cup of the coconut.
3. Evenly distribute the pecans in the bottom of the prepared pan. Evenly distribute
the other ½ cup coconut over the pecans. Pour the batter over the top of pecans
and coconut. Drop pan several times to even out batter and surround nuts.
Bake for 50 minutes, until a knife inserted an inch from the center comes out
clean. Do not remove the cake from the pan.
4. Make the rum syrup: in a small sauce pan bring the sugar, butter, rum and ¼ cup
water to a boil and cook for 3 minutes. With a fork, evenly poke holes in the top
of the cake. Pour the syrup over the cake. Let stand for 30 minutes.
5. Invert cake onto serving platter and wait for it to loosen and drop out of pan.