Kick "A" Survivor's Parrott Bay Rum Cake
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- 1 box
- French vanilla cake mix 18.25 ocs.
- 4 large
- 3/4 c
- Captain Morgan Coconut Rum 90 proof
- 3/4 c
- Coco Lopez (cream of coconut)
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.
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