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karla everett's malibu rum coconut bundt cake

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

When I first saw this recipe & read the ingredients, I knew it would be really great. Because Karla is such a great cook with so many wonderful recipes, I just knew this would be a hit at the reunion I was doing. It was one of the first desserts to go, and they were asking if I had made a second one. It was all I could do to complete the 28 items that I did manage to complete. Every one was talking about the Malibu Rum Pound Cake. Thanks for posting it Karla, and I am sure it will be requested quite often in the future. I made a few minor changes but nothing to alter the integrity of the cake.

(3 ratings)
yield 10 -`12 depending on appetites
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For karla everett's malibu rum coconut bundt cake

  • 3 stick
    butter, softened, room temperature
  • 1 c
    sugar
  • 1/2 c
    firmly packed brown sugar
  • 4 lg
    eggs, room temperature
  • 2 tsp
    each vanilla, orange & coconut extracts
  • 1/2 c
    malibu coconut rum liqueur
  • 1/2 c
    sour cream
  • 3 1/3 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/8 tsp
    salt
  • 1 c
    heavy whipping cream (room temperature)
  • COCONUT RUM ICING:
  • 1/3 c
    softened butter, room temperature
  • 1/4 c
    milk, (i used evaporated)
  • 4 c
    powdered sugar
  • 1 tsp
    malibu rum liqueur
  • 1/4 c
    coconut, flaked (more if desired)

How To Make karla everett's malibu rum coconut bundt cake

  • 1
    PREHEAT OVEN TO 350 DEGREES F.Spray a 12 cup bundt pan liberally with Bakers Joy, or non stick cooking spray and set aside till needed.
  • 2
    In a large mixing bowl cream together the butter with both sugars until light and fluffy, and no granules remain in batter. Add the eggs one at a time, and beat well after each addition, then add the extracts, & beat until completely blended.
  • 3
    Slowly add the rum and sour cream, and beat until it is incorporated into batter. Sift the dry ingredients together in a medium size bowl. Then alternate the dry ingredients with the whipping cream into the creamed mixture,beating well after each addition, making sure flour is the last addition, blending until batter is nice and creamy.
  • 4
    Pour batter into prepared pan, and place in preheated 350 degree oven, and bake for 1 hour to 1 hour & 10 minutes, or until toothpick inserted into center of cake comes out clean.
  • 5
    Allow cake to sit in pan for 10 to 15 minutes then invert onto cooling rack. Karla suggests placing a sheet of paper underneath the rack to catch the icing that drops off as you ice the cake, once it has cooled.
  • 6
    For the icing, in a medium size sauce pan melt the butter with the milk over low heat, just until butter has melted. Remove from heat and whisk in the rum and powdered sugar until you have a smooth glaze. Add the coconut to glaze snd spread icing over the entire cake, icing will drop down on the sides of cake, but add it back on top, and sprinkle with additional coconut if desired, and garnish with maraschino Cherry halves. Or use Half slices of pineapples around base of cake and top each pineapple half with cherries.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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