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)
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.
In large chilled bowl, stir whipping cream, both milks and rum; set aside.
Using a long-tined fork, pierce top of hot cake approximately every half-inch.
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.
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.
Frost cake with whipped cream and evenly sprinkle toasted coconut.
Serve chilled and store covered in refrigerator.