Chocolate Coconut Rum Cake

I like to make rum cakes, they are pretty easy and pretty impressive and pretty delish! Everyone likes when I make one - I've changed them up by adding toasted nuts or coconut to the bundt pan before adding the batter; change the cake mix and pudding flavors; decorate with white and/or chocolate drizzle...lots of variations. For this one I made a chocolate coconut rum cake and thought I'd share. 

It's the same recipe for my usual coconut rum cake other than using a chocolate cake mix and chocolate pudding, swapping regular rum with coconut rum, and adding toasted coconut shreds and chocolate drizzle. Yum. 

for the cake:

• 1 boxed chocolate cake mix
• 1 small box chocolate instant pudding (if cake mix already has pudding in it, omit adding more)
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 1/2 cup coconut rum

Mix all together and pour into a well-greased (click here for a quick tip for greasing) bundt cake pan. Bake at 325' for about 55 minutes until the cake is done (stick a long skewer in it to check). Poke holes and add the rum glaze (see below). 

for the rum glaze: 

• 1 cup sugar
• 1/2 cup butter
• 1/4 cup water
• 1/2 cup coconut rum

1. A few minutes before the cake is done baking - combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in rum.

   for the garnish:

   toasted shredded coconut (either spread in a thin layer on a baking sheet and bake at 325' for a few minutes, stirring frequently, until it starts to brown. Alternatively you can do it in a skillet on the stove top. Either way keep an eye on it so it doesn't burn). 

   chocolate glaze: put 4 oz. semisweet chocolate chips and 1 teaspoon butter or shortening in a saucepan and heat over low until it melts. You can also do this in the microwave.

   To Finish: 

   1. click here for my latest find on how to glaze the cake (in a nutshell - immediately upon taking the cake out of the oven, leave it in the pan and poke holes all over the bottom - what will be the top. Pour some glaze over the holes and let it set for 10 minutes. Invert the cake to a plate and poke the whole thing. Pour glaze into the empty pan and put the cake back in. Let sit until all the glaze has been absorbed). 

   2. Invert the cake onto a serving plate or platter. Drizzle with chocolate glaze. Top with toasted coconut. 

   
   

   3.7.23: TT-SM: carpet freshener 

   3.7.22: peanut butter chocolate chip cookies

   3.7.21: 🔥 week 10

   3.7.20: St. Patrick's framed art

   
   

   3.7 .19: braided bird toy 

   
   

   3.7.18: healthy cauliflower soup

   
   3.7.17: making breadcrumbs

   
   3.7.16: foam shamrock indoor wreath

   
   

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