"The belly rules the mind."--Spanish Proverb

Coconut Rum Bundt Cake Recipe

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This recipe for Coconut Rum Bundt Cake, by , is from In the Spirits, 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!



1 white cake mix, dry not prepared
1 small box instant vanilla pudding, dry not prepared
4 eggs
cup sour cream
cup sugar
cup oil
cup coconut rum
1 teaspoon coconut extract
1 cup coconut


2 tbsp (28g) salted butter
1/3 cup (75g) light brown sugar, packed
1/3 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
2 tsp corn syrup
3/4 cup (86g) powdered sugar
thin icing with a little coconut rum

-Preheat oven to 350 degrees F.
-Grease and flour a bundt pan and set aside.
-In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, water and coconut extract and beat for three minutes. Stir in the coconut.
-Pour into a bundt pan that has been greased and floured.
-Bake at 350 degrees F for 45 to 50 minutes.
-Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.

-To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
-Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
-Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
-Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more rum to thin it back out.
-Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.




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