Malibu Rum Cake Recipes

COCONUT RUM CAKE

Steps:

• 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.
• Sift the cake mix and pudding mix into a large bowl or stand mixer fitted with a whisk attachment. Add in the eggs, water, oil, and rums and beat until fully incorporated. Pour batter over the coconut in the pan.
• Bake for 1 hour or until a cake tester inserted into the cake comes out clean.
• During the last 10 minutes or so that the cake is baking, prepare the glaze. In a saucepan, combine the butter, water, and sugar and bring to a boil over medium heat. Continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
• Use a skewer to poke holes all over the bottom of the cake while in the pan, then pour the glaze all over the cake while both are still hot. Be careful not to let it overflow the pan.
• Let the cake cool and soak for at least 2 hours before removing from the pan. DO NOT refrigerate. After the cake has cooled, use a small rubber spatula to loosen it from the sides of the pan, then gently flip it onto a serving dish and remove it from the pan. Be patient and let gravity do it's thing, the cake is a little sticky and is slow to come out.
• Once plated, leave plain, dust with powdered sugar, or top with icing and toasted coconut if desired.

MALIBU RUM CAKE

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!

MALIBU RUM COCONUT BUNDT CAKE

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.

MALIBU RUM CAKE AND GLAZE

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.

COCONUT RUM CAKE

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.

MALIBU RUM (OR 99 BANANAS) CAKE

Steps:

• Preheat the oven to 325 degrees. Prepare a bundt pan with spray and powdered sugar (won't leave white flour on your pretty cake!).
• Beat together the cake ingredients for two minute Bake for approximately 45 min or a toothpick comes out clean.
• While the cake is baking, melt the butter with the sugar in a saucepan until it boils. Remove from heat and stir in the rum. Cool slightly.
• Using a chopstick or the end of a wooden spoon, poke holes in the cake. Drizzle the glaze over the cake while in the pan. Reserve 1/3 of the glaze.
• Cool a bit longer; invert to the cake plate and drizzle on remaining glaze.
• When serving, make a bed of coconut. Place the cake slice on top.

MALIBU RUM COCONUT CAKE

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.