So, I decided to do something a little wacky. I’m baking coconut rum cakes to give as gifts to a few people on my list. I’ve never baked with liquor before, let alone this recipe, so I felt like a big risk taker, when I set out yesterday on my baking spree. Yep that’s me. Baker turned high roller.
Well, when I mentioned it on Facebook, I had requests for the recipe, so – I thought I’d share it here with you and give some Christmas love and cheer. Honestly, if you could have smelled the aroma coming from my kitchen yesterday, you would know that you need this in your Christmas holidays. Yes, its true – I would not lie to you, baby…
And just to taunt you, I’m including a few pictures to make your mouth water.
the lightly toasted coconut and pecans
cake cooling, and waiting for the next round of butter rum glaze.
okay, I’ll admit, it was a little harder to get out of the pan than I expected (note, there’s a small mishap on the left, there)- but, I have plans in place so that won’t happen on the next one…
And still, its worth giving away – the flavor is so amazing! (I happen to know, because of that little mishap!)
So, now that I’ve whet your whistle, here’s the recipe! If you try it, I hope you love it! Just be sure to use Baker’s Joy, really thoroughly on your bundt pan! (words of wisdom from a voice of experience.)
Coconut Rum Cake with Dark Rum Butter Glaze
***Recipe from sweetrevelations.wordpress.com***
Ingredients:
Cake:
- 1/2 cup chopped, toasted pecans
- 1/2 cup toasted coconut
- 1 18 ounce box yellow cake mix
- 3.4 ounces (4-serving size) instant coconut pudding mix
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup canola oil
- 1/2 cup Coconut Rum
Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Dark Rum
daily portion 