coconut rum cake from scratch
Grease 13 x 9-inch pan. Run a table knife around the edges of pan to loosen cake.
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Whisk the milk sour cream and rum together in a liquid measure and let come to room temperature.
. Add coconut extract and mix to combine. This rich and buttery cake has a lightly smoky flavor from the dark rum and a lovely crunch from the walnuts. It is a great dessert to make for.
Add the granulated sugar and beat for 4-5 minutes more. Bacardi rum cake is a tender moist and mouth-watering cake loaded with rum and butter cake flavors. Heat oven to 350F.
Preheat the oven to 350 degrees F with oven rack in the center of oven. Bake at 350 for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. It is made using simple pantry staples and comes together in just 15 minutes of active working time.
In another bowl cream butter and sugar together on medium speed with an electric mixer until fluffy. Invert carefully onto a serving plate. Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal.
Using an electric mixer with a large mixing bowl cream butter and 1 cup of sugar together until light and fluffy. In large bowl beat cake mix water oil and eggs. Remove from pan and allow to cool completely on wire rack.
Allow to cool for 5 minutes. Add flour mixture alternately with coconut milk and sour cream mixture beating after each addition. Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean.
Preheat the oven to 325 degrees F. In large chilled bowl stir whipping cream both milks and rum. Cool in pan on a wire rack 15 minutes.
Preheat the oven to 350 degrees and line three 6 inch cakes or two 8 inch cakes with cooking spray and parchment paper. Set on a wire rack until completely cooled about 30 minutes. Remove bowl from mixer and set aside.
With an electric mixer beat 12 cup of softened butter with 1 12 cups of granulated sugar. Whisk together the flour baking powder salt and shredded coconut. In a separate bowl mix all the dry ingredients together including the shredded coconut.
Pour batter into a greased and floured 10-inch Bundt pan. In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Ice with Coconut Rum Icing.
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