Coconut Rum Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor, while margarine can lower costs.

dark rum

🥗Healthier: coconut water

💰Cheaper: white rum

Coconut water is a non-alcoholic option, while white rum is typically less expensive.

shredded coconut

🥗Healthier: toasted oats

💰Cheaper: desiccated coconut

Toasted oats can provide a similar texture, while desiccated coconut is often cheaper.

coconut extract

🥗Healthier: almond extract

💰Cheaper: vanilla extract

Almond extract can mimic the flavor profile, while vanilla is widely available.

Brush the bundt pan with cake release.

Add 1/2 cup chopped pecans to the bottom of the pan.

Add 1/2 cup shredded sweetened coconut to the bottom of the pan.

In a bowl, combine 1/2 cup Malibu Rum, 1/2 cup canola oil, 1/2 cup water, 4 eggs, 1 package yellow cake mix, 1 package instant vanilla pudding, and 1/2 cup shredded coconut.

Mix the ingredients until well combined.

Carefully pour the batter into the bundt pan.

Bake in the oven at 325°F for 50 to 60 minutes, checking with a toothpick until it comes out clean.

Once out of the oven, poke holes in the cake while it's still hot.

To make the glaze, combine 1 stick of butter, 1 cup sugar, and 1/4 cup water in a saucepan and bring to a boil.

Once boiling, remove from heat and add 1/4 cup coconut rum (be cautious as it can catch flames).

Pour half of the glaze over the hot cake and let it soak in for about 20 minutes.

After soaking, brush the remaining glaze over the cake until it's fully used.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens