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CHOCOLATE COCONUT RUM CAKE - Amy Combs Epperson Recipe

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This recipe for CHOCOLATE COCONUT RUM CAKE - Amy Combs Epperson is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. Coconut
1 Box Chocolate Cake Mix
1 Sm. Box Chocolate Instant Pudding
4 Eggs
1/2 c. Water, cold
1/2 c. Vegetable Oil
1/2 c. Rum

Glaze:
1/2 c. Butter
1/4 c. Water
1 c. Sugar
1/2 c. Rum
Directions:
Directions:
Preheat oven to 325º. Mix all ingredients, reserving 1/2 c. coconut. Grease and flour Bundt pan. Pour in batter and bake for 1 hour. Cool.

GLAZE: Melt butter. Stir in water and sugar. Boil for 5 minutes stirring constantly. Remove from heat and add rum.

Prick cake with toothpick and slowly pour 3/4 of the glaze onto cake. Let glaze soak in then invert cake onto platter. Prick top of cake and pour rest of glaze over cake. Sprinkle with remaining coconut.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Delicious!

 

 

 

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