Recipe of Quick Holiday Coconut Rum Cake

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, holiday coconut rum cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Holiday Coconut Rum Cake is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Holiday Coconut Rum Cake is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook holiday coconut rum cake using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Holiday Coconut Rum Cake:

1. Make ready 1/2 cup shredded coconut
2. Take 1 box yellow cake mix
3. Prepare 1 small box instant vanilla pudding
4. Make ready 4 large eggs
5. Prepare 1/2 cup water
6. Get 1/2 cup vegetable oil
7. Get 1/4 cup coconut rum
8. Take 1/4 cup dark rum
9. Prepare Glaze for after cake is baked:
10. Get 1/2 cup salted butter
11. Prepare 1/4 cup water
12. Take 1 cup granulated sugar
13. Prepare 1/4 cup coconut rum
14. Make ready 1/4 cup dark rum

Steps to make Holiday Coconut Rum Cake:

1. Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan.
2. Mix cake mix and pudding in bowl with whisk to break up lumps.
3. Add eggs, oil, water and rum. Beat until incorporated well.
4. Pour batter evenly over coconut in bundt pan. Gently tap to remove air bubbles.
5. Bake for 1 hour or until skewer test comes out clean.
6. During the last 10 minutes of baking, prepare the glaze.
7. In saucepan, combine the butter, sugar and water. Over medium heat, bring to boil stirring constantly. Boil for 4 minutes.
8. Remove from heat and add the rums. Stir until well combined.
9. While cake is hot, poke holes all over with skewer or fork. Pour hot glaze over cake. Being careful not to let it run over.
10. Let the cake cool and soak for 2 hours.Do not refrigerate.
11. After 2 hours, run a spatula or knife around pan and flip. Be patient, gravity with release the cake as it cools.
12. This cake gets better the longer it sits. Can use all of one kind of rum or use extracts instead of rum.

So that’s going to wrap this up with this exceptional food holiday coconut rum cake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!