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For Coconut Lovers!Jun 05 '00 Write an essay on this topic.Coconut Rum Cake 1/2 Cup Coconut Rum (Captain Morgan's Parrot Bay) 1/2 Cup Vegetable Oil 1/2 Cup Water 4 Eggs 1 Bag of shredded coconut (I prefer Mounds®) 1 Box Jello® Coconut Cream Instant Pudding 1 Box Duncan Hines® Moist Deluxe Pineapple Supreme Cake Mix (May substitute Moist Deluxe Banana Supreme Cake depending on your taste) Place all ingredients except for the shredded coconut into a mixing bowl. Mix on low for about a minute until all ingredients are mixed. Then blend on high for 2 to 3 minutes until batter is thick and creamy. Preheat your oven to 350º. Spray a bunt pan with Baker's Joy® cooking spray. (Other cooking spray may work okay, but Baker's Joy® is the best. Also, it may turn out okay in some other pan, but I've always made this cake in a bunt pan.) Put some shredded coconut in the bottom of the bunt pan. How much you use is at your discretion. Pour you batter into the bunt pan. Place in oven for 40 to 50 minutes. (Time may vary depending on oven and pan type.) Afterwards, let cool before attempting to remove the cake from the pan. Glaze: 1/4 Cup Coconut Rum (Captain Morgan's Parrot Bay) 1/4 Cup Water 1 Stick of Butter (8 Tbsp.) 1 1/2 Cup Sugar Heat all ingredients over medium heat until butter is melted. DO NOT BOIL. Let sit for about 10 minutes for syrup to thicken a bit. Using a basting brush, cover all of the cake with the syrup. Use as much or as little of the glaze as you like. As it cools, it will solidify. Depending on how fast it cools and how thick it is, it may remain clear, or it may turn opaque. Either way it taste the same so enjoy!  |
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