Malibu Rum Coconut Cake Recipes

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MALIBU RUM CAKE AND GLAZE



Malibu Rum Cake and Glaze image

This cake starts with a box mix and packaged pudding and is jazzed up with coconut rum. This recipe was developed by Chef Sandra Lee. (I have also made this with instant coconut pudding mix.)

Provided by Mareesme

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

nonstick vegetable oil cooking spray
1 (18 1/4 ounce) package classic yellow cake mix
1 cup Malibu rum
1/2 cup vegetable oil
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix, mix
4 eggs
1 cup packed golden brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu rum

Steps:

  • Cake Preparation:.
  • Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
  • Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
  • Rum Glaze Preparation:.
  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

Nutrition Facts : Calories 586.1, Fat 28.1, SaturatedFat 8.8, Cholesterol 110, Sodium 579.3, Carbohydrate 63.7, Fiber 0.6, Sugar 45.5, Protein 4.9

MALIBU RUM CAKE



Malibu Rum Cake image

This cake starts with a box mix and packaged pudding and is jazzed up with coconut rum.

Provided by Peggy Trowbridge Filippone

Categories     Cakes     Dessert     Cake

Time 1h5m

Number Of Ingredients 12

For the Cake:
1 dash cooking spray
1 (18.25 ounce) package yellow cake mix
1 cup rum, Malibu ®
1/2 cup vegetable oil
1 (3.4 ounces) package vanilla instant pudding and pie filling mix
4 eggs
For the Rum Glaze:
1 cup brown sugar , packed, golden
1/4 cup water
1 stick butter
1/4 cup rum, Malibu®

Steps:

  • Gather the ingredients.
  • Position rack in the center of the oven and preheat oven to 325 F.
  • Spray a 10-inch (12-cup) Bundt pan with cooking spray.
  • Using an electric mixer , beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto a platter, then carefully remove pan. Allow cake to cool completely.
  • Gather the ingredients.
  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium-high heat until sugar dissolves. Add butter.
  • Simmer until mixture thickens and is syrupy, stirring often about 5 minutes. Remove saucepan from heat and whisk in the rum.
  • Cool glaze completely. Drizzle glaze evenly over cooled cake and serve. Enjoy!

Nutrition Facts : Calories 540 kcal, Carbohydrate 81 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 861 mg, Sugar 64 g, Fat 19 g, ServingSize 1 large cake (12 servings), UnsaturatedFat 0 g

COCONUT RUM CAKE



Coconut Rum Cake image

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

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

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

MALIBU RUM COCONUT CAKE



Malibu Rum Coconut Cake image

This is an original recipe that uses the fabulous flavor of Malibu Coconut Rum, real coconut, and sour cream for a delicious moist cake that is perfect for a Summer gathering.

Provided by Sugar_Pies

Categories     Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup Malibu rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream
1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 teaspoon Malibu rum
1/4 cup flaked coconut

Steps:

  • 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 Directions:.
  • 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.

MALIBU RUM COCONUT BUNDT CAKE



Malibu Rum Coconut Bundt Cake image

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

FOR THE CAKE :
1 1/2 c butter, room temperature
1 c sugar
1/2 c brown sugar
3 eggs
1 egg yolk
2 tsp vanilla extract
2 tsp orange extract
1/2 c malibu - coconut rum
1/4 c sour cream
3 c all purpose flour
2 tsp baking powder
1/2 tsp soda
1/8 tsp salt
1 c heavy whipping cream
FOR THE COCONUT RUM ICING :
1/3 c butter, room temperature
1/4 c milk
4 c powdered sugar
1 tsp malibu rum
1/4 c coconut, flaked

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.

KARLA EVERETT'S MALIBU RUM COCONUT BUNDT CAKE



Karla Everett's Malibu Rum Coconut Bundt Cake image

When I first saw this recipe & read the ingredients, I knew it would be really great. Because Karla is such a great cook with so many wonderful recipes, I just knew this would be a hit at the reunion I was doing. It was one of the first desserts to go, and they were asking if I had made a second one. It was all I could do to...

Provided by Rose Mary Mogan

Categories     Cakes

Time 1h40m

Number Of Ingredients 18

3 stick butter, softened, room temperature
1 c sugar
1/2 c firmly packed brown sugar
4 large eggs, room temperature
2 tsp each vanilla, orange & coconut extracts
1/2 c malibu coconut rum liqueur
1/2 c sour cream
3 1/3 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c heavy whipping cream (room temperature)
COCONUT RUM ICING:
1/3 c softened butter, room temperature
1/4 c milk, (i used evaporated)
4 c powdered sugar
1 tsp malibu rum liqueur
1/4 c coconut, flaked (more if desired)

Steps:

  • 1. PREHEAT OVEN TO 350 DEGREES F.Spray a 12 cup bundt pan liberally with Bakers Joy, or non stick cooking spray and set aside till needed.
  • 2. In a large mixing bowl cream together the butter with both sugars until light and fluffy, and no granules remain in batter. Add the eggs one at a time, and beat well after each addition, then add the extracts, & beat until completely blended.
  • 3. Slowly add the rum and sour cream, and beat until it is incorporated into batter. Sift the dry ingredients together in a medium size bowl. Then alternate the dry ingredients with the whipping cream into the creamed mixture,beating well after each addition, making sure flour is the last addition, blending until batter is nice and creamy.
  • 4. Pour batter into prepared pan, and place in preheated 350 degree oven, and bake for 1 hour to 1 hour & 10 minutes, or until toothpick inserted into center of cake comes out clean.
  • 5. Allow cake to sit in pan for 10 to 15 minutes then invert onto cooling rack. Karla suggests placing a sheet of paper underneath the rack to catch the icing that drops off as you ice the cake, once it has cooled.
  • 6. For the icing, in a medium size sauce pan melt the butter with the milk over low heat, just until butter has melted. Remove from heat and whisk in the rum and powdered sugar until you have a smooth glaze. Add the coconut to glaze snd spread icing over the entire cake, icing will drop down on the sides of cake, but add it back on top, and sprinkle with additional coconut if desired, and garnish with maraschino Cherry halves. Or use Half slices of pineapples around base of cake and top each pineapple half with cherries.

MALIBU RUM (COCONUT) CUPCAKES



Malibu Rum (coconut) Cupcakes image

I got this receipe from howsweeteats.com. This is so yummy and just screams summer!!! Pictures to come. I doubled the cupcake part of the receipe and I had more than enough frosting by just doing the single receipe of the frosting. Took these into work and everyone couldn't stop raving about how good they were! Also, I cooked the...

Provided by Jen Frame

Categories     Other Desserts

Time 40m

Number Of Ingredients 17

CUPCAKES
1 c sugar
1/2 c butter
2 eggs
1 tsp vanilla
1/2 tsp coconut extract
1/2 vanilla bean contents
1 1/2 c flour
1 tsp baking powder
1/4 c coconut milk
1/4 c shredded coconut
1/4 c coconut rum(i prefer malibu)
MALIBU FROSTING
1 c butter, softened
1 1/2 - 2 lb powered sugar
1/4 c coconut rum
1 Tbsp vanilla

Steps:

  • 1. Preheat oven to 350
  • 2. Cream butter, sugar, and eggs together until fluffy.
  • 3. Add vanilla, coconut extract and vanilla bean and mix until combined.
  • 4. Combine dry ingredients into a bowl.
  • 5. Add half of the dry ingredients, mixing until just combined.
  • 6. Add the coconut milk.
  • 7. Once mixed, add remaining dry ingredients.
  • 8. Add coconut rum and fold in shredded coconut.
  • 9. STEPS FOR MAKING COCONUT FROSTING
  • 10. Cream butter until smooth
  • 11. Gradually add powdered sugar, alternating with rum and vanilla, until desired consistency is reached
  • 12. Feel free to add more or less sugar or liquid based on how thick you want the frosting.

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