Unique Recipe Holiday Coconut Rum Cake Restaurant Style

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14 ingredients, 12 steps, cooking Holiday Coconut Rum Cake

Hi mother, now you get make recipe Holiday Coconut Rum Cake with 14 ingredients and 12 steps. Below this is how to make it, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Holiday Coconut Rum Cake.

Ingredients for Holiday Coconut Rum Cake

1. You need 1/2 cup : shredded coconut.
2. It’s 1 box : yellow cake mix.
3. It’s 1 : small box instant vanilla pudding.
4. You need 4 : large eggs.
5. It’s 1/2 cup : water.
6. You need 1/2 cup : vegetable oil.
7. You need 1/4 cup : coconut rum.
8. It’s 1/4 cup : dark rum.
9. Prepare : Glaze for after cake is baked:.
10. Prepare 1/2 cup : salted butter.
11. You need 1/4 cup : water.
12. It’s 1 cup : granulated sugar.
13. You need 1/4 cup : coconut rum.
14. Prepare 1/4 cup : dark rum.

If all main ingredients Holiday Coconut Rum Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking Holiday Coconut Rum Cake

1. Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan.
   
2. Mix cake mix and pudding in bowl with whisk to break up lumps.
   
3. Add eggs, oil, water and rum. Beat until incorporated well.
   
4. Pour batter evenly over coconut in bundt pan. Gently tap to remove air bubbles.
   
5. Bake for 1 hour or until skewer test comes out clean.
   
6. During the last 10 minutes of baking, prepare the glaze.
   
7. In saucepan, combine the butter, sugar and water. Over medium heat, bring to boil stirring constantly. Boil for 4 minutes.
   
8. Remove from heat and add the rums. Stir until well combined.
   
9. While cake is hot, poke holes all over with skewer or fork. Pour hot glaze over cake. Being careful not to let it run over.
   
10. Let the cake cool and soak for 2 hours.Do not refrigerate.
    
11. After 2 hours, run a spatula or knife around pan and flip. Be patient, gravity with release the cake as it cools.
    
12. This cake gets better the longer it sits. Can use all of one kind of rum or use extracts instead of rum.
    
13. Finish and Enjoy.

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