Ingredients: |
Ingredients: 1 white cake mix, dry not prepared 1 small box instant vanilla pudding, dry not prepared 4 eggs ½ cup sour cream ½ cup sugar ¾ cup oil ¾ cup coconut rum 1 teaspoon coconut extract 1 cup coconut
CARAMEL ICING
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
|
Directions: |
Directions:-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. |