Weekend Indulgence – Rum Cake with Coconut Pecan Icing

Hey there, fellow baking enthusiasts! This weekend, I’m sharing one of my all-time favorite indulgences – a delicious Rum Cake with Coconut and Pecan Icing. I’ve found solace in the kitchen lately, whipping up delightful treats from Rum Cake to various Cheesecakes (Yummmm).

But let’s get down to business and talk about this delightful Rum Cake. It’s the perfect way to treat yourself after a long week, and I promise it’s worth every calorie.

Now, let’s dive into this scrumptious Rum Cake with Coconut Pecan Icing Recipe.

Ingredients:

For the Cake:

• 1 cup chopped pecans
• 1 package (18.25 ounces) yellow cake mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 large eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup dark rum (I prefer using a quality Dark Rum or Brandy for rich flavor)

For the Glaze:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup water
• 1 cup granulated sugar (You can also reduce the sugar to 1/2 cup)
• 1/2 cup Dark Rum or Brandy

For the Icing: (You can use the Betty Crocker Rich & Creamy Coconut Pecan Frosting if you like; taste wonderful either way.)

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped pecans
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 325°F (160°C).
   • Grease and flour a 10-inch bundt pan, then sprinkle a little of the chopped pecans evenly on the bottom.
2. Mix the Cake Batter:
   • In a large mixing bowl, combine the cake mix, Instant Vanilla Pudding Mix, eggs, water, vegetable oil, and 1/2 cup of dark rum.
   • Beat the mixture until well combined and smooth.
3. Bake the Cake:
   • Pour the batter into the prepared bundt pan.
   • Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
4. Prepare the Glaze:
   • While the cake is baking, make the glaze. In a saucepan, melt 1/2 cup of butter over medium heat.
   • Stir in 1/4 cup of water and 1 cup of granulated sugar.
   • Boil for 5 minutes, stirring constantly.
   • Remove from heat and carefully stir in 1/2 cup of dark rum.
5. Glaze the Cake:
   • When the cake is done baking, remove it from the oven and immediately poke holes all over the top with a skewer or toothpick.
   • Pour the hot glaze evenly over the cake. Turn the oven off and put the cake back in the oven for 5 minutes. Remove the cake from the oven and allow the cake to cool in the pan for about 30 minutes.
6. Prepare the Icing:
   • In a small saucepan, melt 1/4 cup of butter over medium heat.
   • Stir in the shredded coconut, chopped pecans, evaporated milk, and 1/2 cup of granulated sugar.
   • Cook and stir until the mixture thickens, about 5-7 minutes.
   • Remove from heat and stir in the vanilla extract.
7. Finish the Cake:
   • Carefully remove the cake from the pan and place it on a serving plate.
   • Drizzle the warm coconut pecan icing over the top of the cake.
8. Serve and Enjoy:
   • Allow the cake to cool completely before slicing and serving.
   • Enjoy your weekend indulgence of Rum Cake with Coconut and Pecan Icing!

Now, it’s your turn! Happy baking!