Rum Cake from the GODS!

My father’s favorite.

Cake:
1 Package yellow cake mix
1 Package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum (Bacardi works best!)
1 tsp coconut extract
1/2 – 1 cup toasted coconut

Glaze (if desired):
1/4 cup butter
1/8 cup water
1/2 cup sugar
1 tsp coconut extract
1/4 cup dark rum
Note: I’ve halved the glaze because it made way too much. If you’re a glaze person, go ahead and double the above quantities!
top with toasted coconut

• Preheat oven to 325 degrees F. Grease and flour 10″ bundt pan. Sprinkle some toasted coconut over bottom of the pan (or walnuts, if it suits your fancy).
• In a large bowl combine cake mix and pudding mix. Blend in eggs, water, oil, rum, and extract and mix until just combined.
• Pour batter into  pan. To add to the coconut theme, pour in half of the batter, top with toasted coconut, and then pour in the rest of the batter. This gives a fantastic crunch to the center of lush rum-ness.
• Bake for 60 minutes, or until toothpick comes out clean.
• Meanwhile, prepare the glaze. In a saucepan combine butter, water, sugar, and coconut extract. Bring to a boil over medium heat just as the cake is coming out of the oven. Stir vigorously to prevent burning. The mixture will become white and frothy. Remove from heat after ~5-8 minutes and stir in rum. Shabang!
• Let masterpiece sit in pan for 10 minutes. While cooling, poke holes in cake and drizzle over half of the glaze. It will be absorbed and make for an unbelievably moist cake.
• Turn cake out of pan and top with the remaining glaze. Garnish with coconut. Enjoy!

This recipe is foolproof. Try it.

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