Okay, it's a no "rum" rum cake with great coconut flavor. This reminds me of visiting the rum factory in Grand Cayman and sampling all the delicious cakes. Yum! The Cream of Coconut is found in the ethnic aisle of your grocery store and makes all the difference. As for the rum extract, if you purchase a 1 ounce bottle, it is just enough for the cake and glaze. Don't start with anything less than a full bottle. Hope you enjoy!
1Preheat oven to 325 degrees. Generously grease and flour a bundt pan and set aside
2Mix together all ingredients until blended. At medium apeed, mix batter at medium speed for about three minutes.
3Add pecans to the bottom of the bundt pan, then add cake batter. Bake for an hour and ten minutes or until a toothpick inserted comes out clean. Cool in pan and prepare glaze during this time
4To prepare glaze add butter, salt, water and cream of coconut in a small saucepan. Bring to a boil, stirring constantly and continue to cook at medium heat for another minute. Remove from heat and add rum extract.
5Before inverting the cake poke holes with a fork and brush the glaze on the bottom of the cake. Give it a few minutes to sink in. Once cake is turned onto plate, poke hole on the top of the cake.
6Slowly pour glaze over warm cake, just a little at a time and giving each "coat" a little time to sink in. Keep glazing the cake and allow it to soak until you have used up all the mixture. Add coconut to the top of the cake. This cake is good at this point, but you really need to let it sit overnight to allow the flavors to blend and all the moisture to soak into the cake. Enjoy!
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