Coconut Rum Cake

This delicious cake is so easy and tastes fabulous!

Here’s a link for the Cake Release recipe from my blog: http://www.icookandcraft.com/2017/03/best-cake-release.html

Here’s a link where you can purchase a bundt pan: http://amzn.to/2mVOGpJ
Here’s a link where you can purchase some pastry brushes: http://amzn.to/2nDYpki

Cake Ingredients:
1/2 cup of chopped pecans or walnuts (for bottom of pan)
1/2 cup of shredded sweetened coconut (for bottom of pan)
1/2 cup Malibu Rum (or any coconut rum)
1/2 cup water
1/2 cup canola oil or vegetable oil
4 eggs
1 Duncan Hines Golden Cake Mix
1 (1 3/4 oz.) package French Vanilla Instant Pudding mix
1/2 cup of shredded sweetened coconut

Glaze Ingredients:
1 cup of sugar
1/2 cup of butter (1 stick)
1/4 cup of water
1/4 cup of Malibu rum (or any coconut rum)

Directions:
Brush cake release on your bundt pan or use a cooking spray and flour the pan. Add nut and coconut to bottom of pan. Mix the cake ingredients and evenly pour batter into your bundt pan. Bake at 325 for 50 to 60 minutes….make sure to check the cake with a toothpick at 50 minutes. Cake is done when toothpick comes out clean. Remove from oven and pour half your glaze over the cake. Let sit for 20 minutes and then flip the cake onto a serving platter. Brush on remaining glaze and cool cake.

Serve and Enjoy! ♥

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Видео Coconut Rum Cake канала Diana DeLaFuente