Recipes so good it oughta' be a sin!

Thursday, October 1, 2009

Malibu® Rum Coconut Cake

A few years ago one of our nephews and his wife became frequent travelers to the Caribbean on cruises. In fact, they even got married while on a cruise. For Christmas one year they brought me and Michael wonderful rum cakes from Tortuga. One of them was a banana flavor and was scrumptious. I became hooked on Caribbean rum cakes.

A few weeks ago as I was sitting outside I thought about combining the rum cake with coconut instead of banana. Then my mind went immediately to my favorite rum, Malibu Coconut Rum!

For the past couple weeks I've been toying with the idea of a recipe for a Malibu® Coconut Rum Cake. Last night, all the stars were aligned and I was feeling a bit better (I've been having back trouble the past few days) so decided to make it.

The results were great. It's a lovely moist cake with a great coconut flavor both in the cake and the frosting. The rum and the addition of Sour Cream give it a little tartness and some orange extract adds an extra citrus note.

I think you'll enjoy this one. Consider it Summer's last gasp or a preview of a great holiday cake.


1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 tsp vanilla extract
1 tsp orange extract
1/2 cup Malibu® Coconut Rum
1/4 cup sour cream
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup heavy whipping cream


Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.

Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.

Coconut Rum Icing


1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 tsp. Malibu® Rum
1/4 cup flaked coconut


Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.

Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

Pineapple Coconut Rum Cake on Foodista

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