COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
- Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
- Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
- Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.
BOOZY COCONUT RUM BUNDT CAKE
Escape to the tropics with this delicious Coconut Rum Bundt Cake. I has dark rum baked into the cake and then it's soaked with a rum glaze to finish.
Provided by Kimberly Stroh
Categories Recipes
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy in a stand mixer. Add eggs, one at a time, beating well after each addition. Beat in coconut extract. In a small bowl, combine rum and whole milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition. Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack. To make the glaze: heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract. Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : ServingSize 1
MALIBU RUM COCONUT BUNDT CAKE
This is my favorite pound cake , its very moist and delicious. It has Coconut Rum in it but the alcohol cooks out of it and there isn't enough in the icing to taste the alcohol but it leaves a excellent flavor....
Provided by Karla Everett
Categories Cakes
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. Cream together the butter and both sugars until smooth. Add The eggs and the extra yolk , extracts (1 @ a time )Beating on med-high until well blended ; Gradually blend in the rum and sour cream.
- 2. Sift together the dry ingredients and alternately with the whipping cream add to the creamed mixture , ending with the flour ; Mixing well between each addition.
- 3. Pour batter into a greased and floured ( I use Bakers joy) 10" Bundt pan and bake @ 350° for 55-60 minutes or until the tooth pick test comes out clean.
- 4. Let it cool before removing from the pan for about 15 minutes and then invert onto a wire rack to cool completely. Place a sheet under the wire rack , it will help catch the icing falling off of the cake when its time to ice it.
- 5. Melt the butter with the milk on low heat until the butter is all melted ; Remove from the heat and whisk in the rum and sugar until you have a smooth thick glaze ; Stir in the coconut and pour over top of the cooled cake ; using spatula to spread icing all over the cake ; as the icing rolls off the cake , spoon it bake up and put back on the cake ; sprinkle with more coconut for garnishment.
COCONUT RUM CAKE
This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
- Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
- While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
- Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g
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