Prep Time: 10 mins | Cook Time: 1 hr
The after taste of the rum in this cake is superb! I am not a huge fan of alcohol in dishes and cakes but this totally made me want to add it all the time! Feel free to skip it if you wish. Enjoy!
Ingredients:
FOR THE CAKE:
1 ½ cup butter, room temperature
1 cup of sugar
½ cup brown sugar
3 Eggs
1 Egg yolk
2 teaspoon vanilla extract
2 teaspoon orange extract
½ cup Malibu – coconut rum
¼ cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon soda
⅛ teaspoon salt
1 c heavy whipping cream
FOR THE COCONUT RUM ICING:
⅓ cup butter, room temperature
¼ cup milk
4 cup powdered sugar
1 teaspoon Malibu rum
¼ cup coconut, flaked
Directions:
Step 1: Apply cooking spray and flour in a 10-inch Bundt pan.
Step 2: In a small mixing bowl, add the sugars and butter. Beat until well combined.
Step 3: Add eggs and egg yolk gradually. Beat at medium speed every addition.
Step 4: Add in sour cream and rum gradually. Stir every addition.
Step 5: In a medium mixing bowl, add in the dry ingredients and whipping cream. Stir until well mixed.
Step 6: Transfer mixture into the creamed mixture and add the flour last.
Step 7: Transfer the batter into the prepared pan and spread it evenly.
Step 8: Place it inside the oven and bake at 350 degrees F for 55 to 60 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 9: Remove from the oven and allow it to cool at room temperature for at least 15 minutes.
Step 10: Flip over the cake and place it on a sheet.
Step 11: Place a saucepan on the stove and turn the heat to low.
Step 12: Add the butter and milk, then allow it to melt.
Step 13: Remove from the heat and add in sugar and rum. Stir until well blended.
Step 14: Fold in the coconut and stir until well mixed.
Step 15: Pour the glaze over the cake and use a spatula to spread it.
Step 16: Sprinkle more coconut on top of the cake.
Step 17: Serve and enjoy!
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