Prep Time: 10 mins | Cook Time: 1 hr
The after taste of the rum in this cake is superb! I am not a huge fan of alcohol in dishes and cakes but this totally made me want to add it all the time! Feel free to skip it if you wish. Enjoy!
FOR THE CAKE:
1 1/2 cup butter, room temperature
1 cup of sugar
1/2 cup brown sugar
1 Egg yolk
2 teaspoon vanilla extract
2 teaspoon orange extract
1/2 cup Malibu – coconut rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 c heavy whipping cream
FOR THE COCONUT RUM ICING:
1/3 cup butter, room temperature
1/4 cup milk
4 cup powdered sugar
1 teaspoon Malibu rum
1/4 cup coconut, flaked
Step 1: Apply cooking spray and flour in a 10-inch Bundt pan.
Step 2: In a small mixing bowl, add the sugars and butter. Beat until well combined.
Step 3: Add eggs and egg yolk gradually. Beat at medium speed every addition.
Step 4: Add in sour cream and rum gradually. Stir every addition.
Step 5: In a medium mixing bowl, add in the dry ingredients and whipping cream. Stir until well mixed.
Step 6: Transfer mixture into the creamed mixture and add the flour last.
Step 7: Transfer the batter into the prepared pan and spread it evenly.
Step 8: Place it inside the oven and bake at 350 degrees F for 55 to 60 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 9: Remove from the oven and allow it to cool at room temperature for at least 15 minutes.
Step 10: Flip over the cake and place it on a sheet.
Step 11: Place a saucepan on the stove and turn the heat to low.
Step 12: Add the butter and milk, then allow it to melt.
Step 13: Remove from the heat and add in sugar and rum. Stir until well blended.
Step 14: Fold in the coconut and stir until well mixed.
Step 15: Pour the glaze over the cake and use a spatula to spread it.
Step 16: Sprinkle more coconut on top of the cake.
Step 17: Serve and enjoy!
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