Coconut Rum Cake With Buttered Rum Glaze

Donata Natalino Recipe

By Donata Natalino deeleareus

This recipe actually calls for 1 cup of rum but my family likes it better with the 3/4 of a cup. It's a great holiday cake and the sauce/glaze is also great on vanilla ice cream.


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

CAKE
1 box
classic yellow cake mix
1 box
instant vanilla pudding
4 large
eggs
1/2 c
vegetable oil
3/4 c
coconut flavored rum
1/4 c
water or pineapple juice
1/2 c
coconut, flaked
GLAZE
1 c
brown sugar, lightly packed
1/4 c
water
1 stick
butter
1/4 c
coconut flavored rum

Directions

1
Preheat oven to 350. Grease and flour bundt pan.
2
Combine cake ingredients and mix until smooth. Pour into prepared pan and bake approximately 45-55 min or until a inserted toothpick comes out clean. Cool 10 minutes remove from pan.
3
While cake is cooling add sugar and water to a small sauce pan. Melt sugar over medium heat. Once sugar is dissolved add butter, stir constantly until butter is melted and mixture becomes foamy. Remove from heat add rum (or rum flavored extract). Let cool slightly. Pour over cooled cake. Enjoy.