Kick "A" Survivor's Parrott Bay Rum Cake

Mrs Jay

By
@MRSJAYSKITCHEN

This recipe was developed by a friend of mine after she recovered from her breast cancer surgeries and reconstructions. Do not attempt to drive or operate machinery after consuming this very heavy laden with "the Captain" cake. For supreme results do not deviate from techiques or quantities. This is a very fun recipe to serve. Especially everyone's "oh my".


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Rating:
★★★★★ 3 votes
Comments:
Serves:
12 or more
Prep:
10 Min
Cook:
50 Min

Ingredients

1 box
French vanilla cake mix 18.25 ocs.
4 large
eggs
3/4 c
Captain Morgan Coconut Rum 90 proof
3/4 c
Coco Lopez (cream of coconut)

Step-By-Step

1Preheat oven to 325

2Prepare tube pan according to mix directions.

3Use 4 eggs instead of 3 as noted on box directions.

4Substitute water with rum & cream of coconut

5Add oil and follow mix directions

6Bake in tube pan for 45 to 50 mins. Sides will pull away from pan.

7Cool cake.

8Use a turkey injector to pu additional rum into cake after cooling using one cup or so of Captain Morgan.

9To frost cake after cooling: Mix until smooth. One 1 lb. box confectioners sugar, 1 8 oz cream cheese, softened. 2 tbs parrot bay coconut Rum & 2 Tbs cream of coconut

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy