Coconut Rum White Chocolate Chip Cake Recipe
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| Back to Category: Alcohol/Liqueur, Buttermilk/Cream, Choc Chip, CoconutIngredients
1 (18.25 ounce) package coconut cake mix
1 small package of instant coconut cream pudding
1 cup sour cream
2 eggs
1/2 cup oil
1/2 cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut
Glaze:
2 cups of confectioners sugar
2 tablespoons coconut rum
1 cup flaked coconut
Method
- Preheat oven to 350 degrees. Grease a 9 inch Bundt pan
- In a medium bowl stir together the cake mix and pudding mix.
- Add the sour cream,eggs, oil, rum. Mix until smooth and well blended, the fold in the white chocolate chips and ccconut
- Bake for 1 hour until cake springs back to the touch. Allow cake to cool for 10minutes in the pan then turn out onto a wire rack to cool completely.
Glaze:
In a small bowl combine cinfectioners sugar and rum. Whisk until smooth and of a drizzling consinstency. When cake is cooled drizzle icing over cak with a zigzag moition. Sprinkle with coconut over wet icing.


























