Creamy Coconut Rum Cake
I’ve been on the lookout for a yummy coconut cake for awhile now. I found several that sounded good but not exactly what I was looking for.
So I tweaked a recipe and tried it out. I served it last week at a picnic and had people begging for the recipe! It was honestly that good.
Matt has declared it is the best cake that he’s ever had. And he doesn’t even really like coconut so that’s high praise indeed!
1 box white cake mix + ingredients on box
1/4 cup Coconut Rum
2 1/2 cups coconut flakes, divided
1 can sweetened condensced milk
1 can (14oz) Coco Lopez Cream of Coconut
1 tub (8oz) Cool Whip
Mix cake as directed on box, substituting 1/4 cup of called for water with the Coconut Rum. Mix 1/2 cup of coconut flakes into batter.
Pour into greased 13×9 baking pan.
Bake according to directions on cake mix box.
While cake is still hot, use fork to poke holes in top of cake.
Mix together the sweetened condensced milk and Cream of coconut.
Please Note: Cream of Coconut is usually found in the mixed drink aisle. It is NOT the same as Coconut Milk!
Pour mixture over top of hot cake.
Allow cake to cool long enough for the mixture to soak in completely.
Top cake with thawed cool whip.
Sprinkle remaining 2 cups of coconut flakes over top of cool whip.
Oh yeah. Look how good it looks.
Is your mouth watering yet? It should be. The rum and the coconut flakes in the cake batter makes this cake absolutely To Die For yummy!
Make sure to keep any leftovers (ha, like you’ll have leftovers) in the fridge.