Tuesday, February 15, 2011

Morgan's Coconut Rum Cake

I acquired this recipe from a follower who "SAYS" he created this recipe himself--but I'm thinking his daughter, Morgan, had something to do with it since it has her name on it...either way, it's really good, and I'm so glad he shared!

Before all you coconut-haters and/or rum-haters write off this recipe, let me tell you about it. If you have texture issues with coconut like my curly-headed sister does, this might be the cake for you. None of the coconut texture--all of the fla-vuh. This cake almost has the essence of a pound cake--almost--but maybe it's just the bundt pan that reminds me of a pound cake...This cake is super moist, and the subtle flavors of the coconut rum add the perfect amount to make it a very interesting cake that makes it really REALLY hard for me to get off these 8 last few lbs I gained during the holidays.

Grab your bundt pan, Beach Boys tape, huarache sandals, and let's get cooking. First thing, preheat your oven to 325 degrees. Next, spray your bundt pan really, really good with Pam or whatever non-stick cooking spray you use.

Cake Ingredients
1 pkg Butter recipe yellow cake mix
1 3 3/4 oz pkg instant vanilla pudding mix
1/2 cup water1/2 cup coconut rum
1/2 cup oil
4 eggs

Icing Ingredients
1 cup sugar
1 stick of butter
3/4 cup of coconut rum

In a large bowl, combine your cake mix, pudding, 1/2 c. water, 1/2 c. coconut rum, 1/2 c. oil, and 4 eggs. Mix with a hand mixer just until ingredients come together.

Pour into greased pan.

Bake for one hour (At about 50 minutes, I started checking the cake to see if it was done. Cooking time can vary slightly depending on the oven.).

As soon as you take the cake out of the oven, in a small boiler, melt one stick of butter. Once melted, add 1 c. sugar and 3/4 c. coconut rum. [Side note alert: it's probably a good idea to remove the boiler from heat when you pour in your alcohol to avoid a fire hazard. I may or may not have done this.]

Cook until it comes to a boil. The longer you let it boil, the more the alcohol cooks out. I let mine boil for about a minute or so. Make sure you watch and stir continuously, as it will sneak up on you and try to jump out of the pot!

Once you've boiled your liquid mixture, pour it over the cake (it's still hot in the bundt pan).

If you watch closely, and if you greased your pan really good, you will see the cake float up in the pan. As soon as the liquid soaks in, flip your cake onto whatever cake plate you choose. It should come right out. Let it cool if you want before you serve, but I had to hack into it immediately.

Isn't it pretty! This cake is one of the best I've ever had. And guess what???? There's a bonus, too: it only takes a few minutes to get it in the oven. Give it a whirl. I think you'll love it...

Email us your favorite vacation picture by Sunday, Feb 20. We will post them on the blog for a chance to win your very own Coconut Rum Cake. The winner with the best picture will be announced Monday.



  1. I am not a fan of coconut cake, but this one was fabulous! Maybe it had something to do with the fact there was no coconut and only coconut flavored rum! Yummy! One problem though- it made me want to be pool/beach side! :)

  2. Coconut is my least favorite food. Or so I thought...I guess it's not the coconut flavor I dislike so much as the texture. This cake is only coconut flavored. No chunky pieces to be found. Truth be told...I ate 2 pieces. It was moist and delish!!

  3. Very rummy! If that's a word ;). Moist. I did reduce the sugar to 3/4 cup, I don't like my cakes too sweet. Good cake.