Ingredients
16
16 servings
- •nonstick cooking spray
- •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
- •½ cup butter
- •½ cup coconut-flavored rum
- •½ cup white sugar
- •½ cup brown sugar
- •¼ cup water
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 385
- Carbohydrate: 45g
- Fat: 20g
- Fiber: 1g
- Protein: 3g
- Sugar: 31g
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