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.

Preheat the oven (temperature not specified).

In a mixing bowl, combine 1 box of yellow cake mix with 3 tablespoons of flour.

Add 1 package of instant vanilla pudding mix to the bowl.

Pour in 1/2 cup of water and 1/2 cup of vegetable oil.

Beat in 4 eggs until well combined.

Add 1/2 cup of coconut rum (or other types of rum if preferred).

Prepare the cake pan by greasing it with Crisco and dusting it with flour.

In a saucepan, melt 1/4 pound of butter (1 stick) with 1 cup of sugar, 1/2 cup of rum, and 1/4 cup of water to create the rum glaze.

Cook the glaze until the butter melts and the mixture is combined (time not specified).

Pour the cake batter into the prepared pan and bake (baking time not specified).

Once the cake is out of the oven, immediately drizzle the hot rum glaze over the hot cake.

Use about 80% of the glaze on the cake and reserve any leftover for serving with ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens