Tuesday, December 14, 2010



Coconut Rum Cake

Ingredients:                                                    Prep Time: 25 minutes

1 cup chopped, toasted pecans
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup coconut rum


Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for exactly 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. If you have a marinade syringe, inject the glaze into the cake as well as drizzling it over t he top. If not, poke holes in cake with skewer before you drizzle glaze over cake. Use a pastry brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Notes: I have a marinade injector that I use solely for making this cake. Injecting the glaze makes it even more moist than it would otherwise be--but if you don't have a syringe, poking holes will suffice. Just be sure to keep pouring glaze over and re-coating it as it runs off. Also, for each cake, I make a full recipe plus another half recipe of the glaze so that I have enough to both inject and coat the cake. If you choose to follow my lead, the measurements are:

3/4 cup butter
1/4 plus 1/8 cup water
1 1/2 cups sugar
3/4 cups coconut rum

Enjoy & Happy Holidays.

1 comment:

  1. Looks nice and yummy. Thanks for sharing the recipe. I will surely try this out.

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