Holiday Coconut Rum Cake
Holiday Coconut Rum Cake

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, holiday coconut rum cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Holiday Coconut Rum Cake is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Holiday Coconut Rum Cake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular 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 can achieve that.

The ingredients needed to make Holiday Coconut Rum Cake:
  1. Prepare shredded coconut
  2. Get yellow cake mix
  3. Get small box instant vanilla pudding
  4. Get large eggs
  5. Take water
  6. Get vegetable oil
  7. Prepare coconut rum
  8. Make ready dark rum
  9. Prepare Glaze for after cake is baked:
  10. Take salted butter
  11. Prepare water
  12. Get granulated sugar
  13. Get coconut rum
  14. Make ready dark rum
Instructions 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 it up for this special 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 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!