Maybe you can’t jet off right now to bask in the glow of the tropical sun… but you can capture the flavors of an island paradise in this Caribbean-inspired dessert. The key to exotic flavoring is a quality flavored rum, the base is comprised of simple off-the-shelf ingredients.
Caribbean Coconut Rum Cake
1 box of White Cake Mix
1 tub of Whipped White Frosting, pre-mixed (Use 2 tubs if you are a heavy-handed froster)
1/2 cup Coconut Rum
2 tablespoons Pineapple Rum
2 tablespoons Banana Rum
1 cups Coconut, shredded
Preheat oven according to direction on cake mix box.
In a large bowl, prepare cake batter according to the cake mix box instructions. Add coconut rum and blend thoroughly with batter.
Grease two 8-inch round baking pans. Pour batter into baking pans, distributing evenly between pans. (Alternatively, if you’d rather skip the layer cake, use a 9 x 13-inch baking pan or a cupcake pan instead.)
Bake cake batter in oven per cake mix box instructions.
When finished, remove cake pans from oven and cool on a wire rack. Cake should be completely cooled prior to frosting.
Remove from cake pans and place first layer on a cake sheet or plate. Frost top of first layer liberally with white frosting. Sprinkle a dusting of coconut flakes on top of frosting. Place second layer on top of first layer gently to form second tier of layer cake.
Using a cake spatula, frost complete top and outer rim of the layer cake with a very thin layer of frosting. This is commonly referred to as a crumb layer, which holds the crumbs of the cake in and makes it easier to frost the cake. Place cake in refrigerator and allow crust layer to “set” for about 30 minutes.
In a medium bowl, mix remaining frosting with pineapple rum, banana rum, and coconut until fully blended.
Remove cake from fridge and add a second, thicker layer of frosting to the cake using a cake spatula. Place finished cake in fridge for 30 minutes to set.
Cut, serve, and enjoy the taste of the Caribbean!
Optionally, garnish plate with slices or chunks of pineapple.