karla everett's malibu rum coconut bundt cake
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.
prep time
30 Min
cook time
1 Hr 10 Min
method
Bake
yield
10- `12 depending on appetites
Ingredients
- 3 sticks butter, softened, room temperature
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 4 large eggs, room temperature
- 2 teaspoons each vanilla, orange & coconut extracts
- 1/2 cup malibu coconut rum liqueur
- 1/2 cup sour cream
- 3 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup heavy whipping cream (room temperature)
- COCONUT RUM ICING:
- 1/3 cup softened butter, room temperature
- 1/4 cup milk, (i used evaporated)
- 4 cups powdered sugar
- 1 teaspoon malibu rum liqueur
- 1/4 cup coconut, flaked (more if desired)
How To Make karla everett's malibu rum coconut bundt cake
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Step 1PREHEAT 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.
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Step 2In 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.
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Step 3Slowly 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.
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Step 4Pour 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.
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Step 5Allow 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.
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Step 6For 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.
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