Rum Cake

Popped cake in fridge while we went to dinner

Rum Cake
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box Jell-O vanilla instant pudding and pie filling
4 eggs
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.

Icing
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

Using electric mixer, beat butter in large bowl until smooth. Add sugar, run, vanilla, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium high and beat until light and fluffy.

Ice cake and sprinkle with coconut. Keep cake chilled and serve at room temperature and enjoy.