Literary Society

COCONUT RUM CAKE

INGREDIENTS: • 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

Glaze: ½ cup butter ½ cup coconut-flavored rum ½ cup white sugar ½ cup brown sugar ¼ cup water

DIRECTIONS: • 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.

Brother Garrett Miller