|Popped cake in fridge while we went to dinner|
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box Jell-O vanilla instant pudding and pie filling
1/2 cup cold water
1/2 cup veg oil
1/2 cup dark rum
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan (I used a tube pan).
In a large mixing bowl, combine cake mix, vanilla pudding mix, eggs, water, oil and dark rum. Mix until well-blended and pour into greased pan.
Bake for 50 minutes to an 1 hour or until cake tests done. Remove from oven and cool in pan on wire rack. Invert over serving platter to release cake and set aside.
The recipe called for a glaze but I really wanted to have icing with toasted coconut flakes so I created the following.
2 sticks unsalted butter (room temp)
2 1/2 cups powdered sugar
1/3 cup coconut rum
1/2 teaspoon vanilla extract
dash of salt
1 1/2 cups sweetened coconut flakes (toasted in 350 oven for 5 minutes)
|Keep an eye on them , they can burn quickly|
Ice cake and sprinkle with coconut. Keep cake chilled and serve at room temperature and enjoy.