Prep Time: 10 mins | Cook Time: 1 hr
I love the Caribbean flavour of this dense and moist cake with sweet extract of coconut and a buttery glaze. With every bite, you’ll feel like you are on a cruise or in a tropical island.
1 1/2 c butter, room temperature
1 c of sugar
1/2 c brown sugar
1 Egg yolk
2 tsp vanilla extract
2 tsp orange extract
1/2 c Malibu – coconut rum
1/4 c sour cream
3 c all-purpose flour
2 tsp baking powder
1/2 tsp soda
1/8 tsp salt
1 cup heavy whipping cream
COCONUT RUM ICING:
1/3 c butter, room temperature
1/4 c milk
4 c powdered sugar
1 tsp Malibu rum
1/4 c coconut, flaked
HOW TO MAKE MALIBU RUM COCONUT BUNDT CAKE
Step 1: Grease a 10-inch bundt pan with cooking spray and sprinkle with flour.
Step 2: Mix the sugars and butter in a small mixing bowl until well combined.
Step 3: Slowly add in the eggs, beating every after each addition at medium speed.
Step 4: Stir in the sour cream and rum.
Step 5: Place the dry ingredients and whipping cream into a medium mixing bowl. Mix well.
Step 6: Add this into the creamed mixture followed by the flour.
Step 7: Shift and evenly spread the batter into the prepared pan.
Step 8: Bake in the oven for about 55 to 60 minutes at 350 degrees F or until a toothpick inserted in the centre of the cake comes out clean.
Step 9: Once done, remove from the oven and let the cake cool at room temperature for at least 15 minutes.
Step 10: Flip the cake over a sheet.
Step 11: Heat the butter and milk in a saucepan over low heat until the butter has melted.
Step 12: Take the saucepan out of the heat and stir in the sugar and rum.
Step 13: And fold in the coconut.
Step 14: With a spatula, spread the glaze over the cake and sprinkle with extra coconut on top.
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