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Patty's Poppy Seed Coconut Rum Cake Recipe

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This recipe for Patty's Poppy Seed Coconut Rum Cake is from Home Cookin with Navy Moms, 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 box yellow "butter recipe" Betty Crocker cake mix
1 large package jello instant vanilla pudding
1 T poppy seed
1/2 C water
1/2 C oil
1/2 C coconut rum
2 teaspoon coconut extract (optional)
1/2 C flaked coconut (optional)
4 eggs
pecans or walnuts (optional)
2 sticks of real butter
1 C of sugar
1/8 c water
1/8 c coconut rum
Directions:
Directions:
Prepare cake according to directions. Sprinkle pecans or walnuts on bottom of Bundt pan, add batter. Bake at 350* for 45 minutes.
15 minutes before cake is done- combine: butter, sugar, water, 1/8 c coconut rum and 1 t coconut extract (optional)
Bring to a boil and simmer on low until cake is done. Remove from oven and shake the pan to loosen it from the sides, but do not remove it from the pan.
Pour hot sugar butter mixture over the cake while still in the pan so it goes down sides and let set for another 45 minutes / shaking occasionally to keep from sticking After 45 minutes turn upside onto a cake plate
Personal Notes:
Personal Notes:
I got this recipe from my neighbor in Utah after hearing it is the only cake all her grandkids want for their birthday. After making it I know why. I have changed it a bit but the spirit of the cake is still the same!!!!

 

 

 

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