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Coconut Rum Bundt Cake Recipe

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This recipe for Coconut Rum Bundt Cake, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irlynda Smith
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix
1 small box coconut pudding mix
1 1/3 cup milk
1/2 cup oil
1/3 cup Parrot Bay Coconut Rum
3 large eggs, room temperature
1 cup shredded coconut, divided

1/2 can cream cheese frosting

Directions:
Directions:
Preheat oven to 375. Prepare large bundt pan, set aside.
Combine cake mix and pudding mix. Run handheld mixer through dry ingredients for 1 minute or so. This helps the structure of the cake. Place mixer on medium; add milk, oil and rum beating to incorporate. Add eggs one at a time continue beating on medium for another minute. Scrap down sides and fold in 1/2 cup shredded coconut.
Pour into prepared bundt pan. Place on cookie sheet and put into preheated oven. Cook for 30 to 40 minutes or until cake tester come out clean. Let cake cool on counter for 5 minutes before inverting onto cake plate.
Microwave 1/2 can chream cheese icing for 20 seconds. Pour over pundt cake and sprinkle remaining coconut on cake.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Best served warm with a tall glass of cold milk or cup of black coffee.

 

 

 

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