Karla Everett's Malibu Rum Coconut Bundt Cake

Rose Mary Mogan


When I first saw this recipe & read the ingredients, I knew it would be really great. Because Karla is such a great cook with so many wonderful recipes, I just knew this would be a hit at the reunion I was doing. It was one of the first desserts to go, and they were asking if I had made a second one. It was all I could do to complete the 28 items that I did manage to complete. Every one was talking about the Malibu Rum Pound Cake. Thanks for posting it Karla, and I am sure it will be requested quite often in the future. I made a few minor changes but nothing to alter the integrity of the cake.

pinch tips: How to Grease a Pan



10-`12 depending on appetites


30 Min


1 Hr 10 Min




3 stick
butter, softened, room temperature
1 c
1/2 c
firmly packed brown sugar
4 large
eggs, room temperature
2 tsp
each vanilla, orange & coconut extracts
1/2 c
malibu coconut rum liqueur
1/2 c
sour cream
3 1/3 c
all purpose flour
2 tsp
baking powder
1/2 tsp
baking soda
1/8 tsp
1 c
heavy whipping cream (room temperature)


1/3 c
softened butter, room temperature
1/4 c
milk, (i used evaporated)
4 c
powdered sugar
1 tsp
malibu rum liqueur
1/4 c
coconut, flaked (more if desired)

Directions Step-By-Step

PREHEAT OVEN TO 350 DEGREES F.Spray a 12 cup bundt pan liberally with Bakers Joy, or non stick cooking spray and set aside till needed.
In a large mixing bowl cream together the butter with both sugars until light and fluffy, and no granules remain in batter. Add the eggs one at a time, and beat well after each addition, then add the extracts, & beat until completely blended.
Slowly add the rum and sour cream, and beat until it is incorporated into batter.
Sift the dry ingredients together in a medium size bowl. Then alternate the dry ingredients with the whipping cream into the creamed mixture,beating well after each addition, making sure flour is the last addition, blending until batter is nice and creamy.
Pour batter into prepared pan, and place in preheated 350 degree oven, and bake for 1 hour to 1 hour & 10 minutes, or until toothpick inserted into center of cake comes out clean.
Allow cake to sit in pan for 10 to 15 minutes then invert onto cooling rack. Karla suggests placing a sheet of paper underneath the rack to catch the icing that drops off as you ice the cake, once it has cooled.
For the icing, in a medium size sauce pan melt the butter with the milk over low heat, just until butter has melted. Remove from heat and whisk in the rum and powdered sugar until you have a smooth glaze. Add the coconut to glaze snd spread icing over the entire cake, icing will drop down on the sides of cake, but add it back on top, and sprinkle with additional coconut if desired, and garnish with maraschino Cherry halves. Or use Half slices of pineapples around base of cake and top each pineapple half with cherries.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American