Prep Time: 10 mins | Cook Time: 1 hr
You’ll love the Caribbean flavour of this cake. And with the sweet infusion of coconut and a buttery glaze, you will not be able to keep your hands off this classic cake!
Ingredients
CAKE:
1 1/2 cups butter, room temperature
1 cup of sugar
1/2 cup brown sugar
3 Eggs
1 Egg yolk
2 teaspoons vanilla extract
2 teaspoons orange extract
1/2 cup Malibu – coconut rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 cup heavy whipping cream
COCONUT RUM ICING:
1/3 cup butter, room temperature
1/4 cup milk
4 cups powdered sugar
1 teaspoon malibu rum
1/4 cup coconut, flaked
How to Make Malibu Rum Coconut Bundt Cake
Step 1: Until smooth, cream the butter and sugars. Add in the eggs, extra yolk, and extracts one at a time. Beat on medium-high until completely mixed. Slowly beat in the rum and sour cream.
Step 2: Sift the dry ingredients. Add this to the creamed mixture alternately with the whipping cream and ending with flour. Make sure to mix well between every addition.
Step 3: Into a greased and floured 10-inch Bundt pan, pour the batter and place in the oven. Bake for about 55 to 60 minutes at 350 degrees. It is done when a toothpick inserted in the centre of the cake comes out clean.
Step 4: When done, remove from the oven and allow the cake to cool in the pan for at least 15 minutes before inverting onto a wire rack. Cool completely. To help catch icing off the rack, I suggest placing a sheet under the wire rack.
Step 5: Meanwhile, over low heat, melt the butter. Once melted, remove from the heat and immediately whisk on the rum and sugar until you reach a smooth thick glaze consistency.
Step 6: Stir in the coconut before pouring the batter on top of the cooled cake. Spread the icing on the entire cake using a spatula. Spoon the icing back up as they roll off the cake. To garnish, sprinkle the top with extra coconut.
Ingredients
- CAKE:
- 1 1/2 cups butter, room temperature
- 1 cup of sugar
- 1/2 cup brown sugar
- 3 Eggs
- 1 Egg yolk
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- 1/2 cup Malibu - coconut rum
- 1/4 cup sour cream
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon soda
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
- COCONUT RUM ICING:
- 1/3 cup butter, room temperature
- 1/4 cup milk
- 4 cups powdered sugar
- 1 teaspoon malibu rum
- 1/4 cup coconut, flaked
Instructions
Step 1: Until smooth, cream the butter and sugars. Add in the eggs, extra yolk, and extracts one at a time. Beat on medium-high until completely mixed. Slowly beat in the rum and sour cream.
Step 2: Sift the dry ingredients. Add this to the creamed mixture alternately with the whipping cream and ending with flour. Make sure to mix well between every addition.
Step 3: Into a greased and floured 10-inch Bundt pan, pour the batter and place in the oven. Bake for about 55 to 60 minutes at 350 degrees. It is done when a toothpick inserted in the centre of the cake comes out clean.
Step 4: When done, remove from the oven and allow the cake to cool in the pan for at least 15 minutes before inverting onto a wire rack. Cool completely. To help catch icing off the rack, I suggest placing a sheet under the wire rack.
Step 5: Meanwhile, over low heat, melt the butter. Once melted, remove from the heat and immediately whisk on the rum and sugar until you reach a smooth thick glaze consistency.
Step 6: Stir in the coconut before pouring the batter on top of the cooled cake. Spread the icing on the entire cake using a spatula. Spoon the icing back up as they roll off the cake. To garnish, sprinkle the top with extra coconut.
