Coconut Rum Bundt Cake Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Preheat oven to 375º. 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. |
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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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