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Coconut Rum Cake Recipe

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This recipe for Coconut Rum Cake, by , is from THYME TO COOK, 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!

Contributor:  
Contributor:  
Jan owens

Category:
Category:

Ingredients:  
Ingredients:  
1 package vanilla cake mix
1 3.4 ounce package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
2 tsp. imitation coconut flavor
1/2 cup coconut rum
For the Glaze
1/2 cup butter
1/4 cup water
1 cup brown sugar
1/2 cup coconut rum

Directions:
Directions:
Grease and flour a 10 inch Bundt pan. Preheat oven to 325.
In a medium bowl, put cake mix and pudding mix, eggs, water, oil, coconut flavoring and 1/2 cup coconut rum. Whisk together briskly until well thoroughly mixed. Bake in the preheated oven for 45 - 50 minutes. The cake is done when a cake tester comes back clean. Let sit for 15 minutes in the pan. While the cake is resting, make the glaze.
In a medium saucepan, combine butter, water, and brown sugar.
Bring to a boil over medium heat and continue to boil for five minutes, stirring constantly. Remove the glaze from the stove and stir in the rum. Set aside. Gently slide a rubber spatula between the cake and the Bundt pan to ensure that it is loosened and will release easily.
Carefully invert the cake onto a plate and pour 1/3 of the glaze into the Bundt pan. Slide the cake back off of the plate into the Bunt pan making sure to line up the pattern of the cake and pan correctly.
Pour the rest of the glaze over the cake and allow to sit for one hour and absorb the glaze. Gently invert the wet cake back onto a plate
and allow to sit for another hour or until the next day before serving

Personal Notes:
Personal Notes:
These can also be made into mini Bundt cake just be sure and adjust baking time.

 

 

 

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