Wednesday, September 9, 2015

Chocolate Coconut Malibu Rum Cake

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Nothing beats the Summer heat like a nice cool dessert. Of course it doesn’t hurt when it has booze and coconut added to it too. I love these flavors and it makes the cake good down easier without making it feel like a rich heavy cake.

Chocolate Coconut Malibu Rum Cake

(Adapted from Urban Bakes)


Printer Friendly Version



1 box devil’s food/dark chocolate cake mix

1 cup water

1/3 cup vegetable oil

3 large eggs

3/4 cup whipping cream

3/4 cup fat-free milk

1 can (14 oz) sweetened condensed milk

1/3 cup Malibu rum


Heat oven to 350°F. Grease 13 x 9-inch pan; set aside.


In large bowl, beat cake mix, water, oil and eggs. Pour into pan.


Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 5 minutes.


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In large chilled bowl, stir whipping cream, both milks and rum; set aside.


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Using a long-tined fork, pierce top of hot cake approximately every half-inch.


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Pour whipping cream mixture evenly over hot cake. Cover and refrigerate for 3 hours or until most of the whipping cream mixture is absorbed into the cake.


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1 cup heavy whipping cream

2 tablespoons Malibu rum or 1 teaspoon rum extract

1-2 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

1 cup sweetened shredded coconut, toasted


In large chilled bowl using an electric mixer, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.


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Frost cake with whipped cream and evenly sprinkle toasted coconut.


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Serve chilled and store covered in refrigerator.

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