The thing of it is, my most favorite week of the year is also my very busiest week too. The week after Thanksgiving before the first weekend in December is always a time full of rehearsals for our Church’s Christmas concert.
Whenever this week rolls around, I’m reminded of how much I love our church and the people we get to make music with at North Shore Fellowship all year long. My heart is so full from spending time with these amazing musicians and I’m filled to overflowing…
Specifically, over the last several years, I have ended up overflowing with – you guessed it- Cake. Lots of cake. Coconut Rum Cakes to be exact. I bake them up during the week; then, I take them to the final dress rehearsal and deliver them to our friends who are a part of our big NSF musical family. To be sure, I can’t make one for everyone every year – but I try to make as many as I can for these dear people who we love so very much. This year I made six.
Typically everyone loves them – its a huge favorite and I get texts the next day about people eating cake for breakfast or enjoying their piece by the fire. And while I believe them that it is good – I think its the big dose of love that I toss in that makes it taste so delicious.
It’s true with every gift that is given at Christmastime. It’s the love, not the gift itself that makes the difference. I’m telling you this in case you decide to make this cake for family or friends this year – You’ll need to add a big helping of love while you mix the batter and boil the glaze.
Now, lets get down to the business at hand: Coconut Rum Cake. I’ve edited the recipe I posted originally 7 years ago, to reflect what I actually do now. I hope you enjoy it! Let me know if you decide to make it! Don’t forget the love!
COCONUT RUM CAKE
Cake ingredients:
1 golden yellow cake mix ( I ALWAYS use Duncan Hines.)
1 3.5 oz box of jello instant coconut cream Pudding
4 eggs
1/2 cup oil
1/2 cup milk
1/2 cup coconut rum
Cake instructions:
Preheat oven to 325. Prep a bundt pan with Pam baking spray. Combine the cake ingredients in the bowl of the stand mixer. Mix on medium for 2 minutes, until thoroughly combined. Pour batter into prepared pan and bake for roughly 55 minutes. Remove from the oven and poke holes all over the “top” of the cake. Start the glaze now, while cake begins to cool.
Glaze ingredients:
1/2 cup unsalted butter
1/4 cup water
1 cup sugar
1/2 cup spiced rum
Glaze instructions:
Combine butter, water and sugar in a sauce pan – melt butter and bring to a boil, stirring once in a while. Boil mixture for 5 minutes. Remove from heat and add rum to the mixture. Once it is combined, pour about half over the cake, into the holes and down the sides. (I always run a knife gently around the edges of the cake, to loosen it from the pan and let the glaze run down). After you’ve poured the first half of the glaze onto the cake, let it cool for about 30-45 minutes. Next, turn the cake out of the bundt pan and pour the rest of the cake over the top of the cake.
daily portion 