Coconut Butter Rum Cake

Rum cake is a thing of beauty. Rich with butter, sweet and almost cloying but not quite and of course absolutely soaked with rum. Coconut Rum Cake is just a little bit more amazing.

This cake soaks up an entire cup of rum. Half the rum goes into the cake and half gets soaked into the baked cake making the entire dessert moist and succulent. It’s easy to bake but can wow a crowd no problem. You might want to make sure it’s a 21 and over crowd though…

Ingredients

For The Cake

1 package vanilla cake mix
1 3.4 ounce package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
2 tsp. imitation coconut flavor
1/2 cup coconut rum

For the Glaze

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

Instructions

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan.
In a medium bowl, put cake mix and pudding mix, eggs, water, oil, coconut flavoring and 1/2 cup coconut rum. Whisk together briskly until well thoroughly mixed.
Bake in the preheated oven for 45 – 50 minutes. The cake is done when a cake tester comes back clean.
Let sit for 15 minutes in the pan. While the cake is resting, make the glaze.
In a medium saucepan, combine butter, water, and brown sugar. Bring to a boil over medium heat and continue to boil for five minutes, stirring constantly.
Remove the glaze from the stove and stir in the rum. Set aside.
Gently slide a rubber spatula between the cake and the Bundt pan to ensure that it is loosened and will release easily.
Carefully invert the cake onto a plate and pour 1/3 of the glaze into the Bundt pan. Slide the cake back off of the plate into the Bunt pan making sure to line up the pattern of the cake and pan correctly.
Pour the rest of the glaze over the cake and allow to sit for one hour and absorb the glaze. Gently invert the wet cake back onto a plate and allow to sit for another hour or until the next day before serving.
Serve with homemade whipped cream or vanilla ice cream.