Best 2 Malibu Rum Coconut Cake Recipes

Malibu rum coconut cake is a tropical paradise in cake form, embodying the flavors of the Caribbean with its rich coconut and sweet Malibu rum infusion. This delightful treat is perfect for any occasion, whether it be a summer gathering, a festive celebration, or simply a moment of indulgence. With its moist and fluffy texture, coconut-infused layers, and a decadent rum-spiked frosting, this cake will transport you to a tropical oasis with every bite. So, grab your apron, preheat your oven, and let's embark on a culinary journey to create this delectable masterpiece.

Here are our top 2 tried and tested recipes!

MALIBU RUM COCONUT CAKE

Malibu Rum Coconut Cake image

This is an original recipe that uses the fabulous flavor of Malibu Coconut Rum, real coconut, and sour cream for a delicious moist cake that is perfect for a Summer gathering.

Provided by Sugar_Pies

Categories Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup Malibu rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream
1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 teaspoon Malibu rum
1/4 cup flaked coconut

Steps:

Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
Coconut Rum Icing Directions:.
Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

MALIBU RUM COCONUT BUNDT CAKE

Malibu Rum Coconut Bundt Cake image

This is my favorite pound cake , its very moist and delicious. It has Coconut Rum in it but the alcohol cooks out of it and there isn't enough in the icing to taste the alcohol but it leaves a excellent flavor....

Provided by Karla Everett

Categories Cakes

Time 1h10m

Number Of Ingredients 21

Ingredients

FOR THE CAKE :
1 1/2 c butter, room temperature
1 c sugar
1/2 c brown sugar
3 eggs
1 egg yolk
2 tsp vanilla extract
2 tsp orange extract
1/2 c malibu - coconut rum
1/4 c sour cream
3 c all purpose flour
2 tsp baking powder
1/2 tsp soda
1/8 tsp salt
1 c heavy whipping cream
FOR THE COCONUT RUM ICING :
1/3 c butter, room temperature
1/4 c milk
4 c powdered sugar
1 tsp malibu rum
1/4 c coconut, flaked

Steps:

1. Cream together the butter and both sugars until smooth. Add The eggs and the extra yolk , extracts (1 @ a time )Beating on med-high until well blended ; Gradually blend in the rum and sour cream.
2. Sift together the dry ingredients and alternately with the whipping cream add to the creamed mixture , ending with the flour ; Mixing well between each addition.
3. Pour batter into a greased and floured ( I use Bakers joy) 10" Bundt pan and bake @ 350° for 55-60 minutes or until the tooth pick test comes out clean.
4. Let it cool before removing from the pan for about 15 minutes and then invert onto a wire rack to cool completely. Place a sheet under the wire rack , it will help catch the icing falling off of the cake when its time to ice it.
5. Melt the butter with the milk on low heat until the butter is all melted ; Remove from the heat and whisk in the rum and sugar until you have a smooth thick glaze ; Stir in the coconut and pour over top of the cooled cake ; using spatula to spread icing all over the cake ; as the icing rolls off the cake , spoon it bake up and put back on the cake ; sprinkle with more coconut for garnishment.

Tips:

Use room temperature ingredients. This will help your cake batter to mix together more easily and smoothly.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the correct temperature. If the oven is too hot, the cake will brown too quickly on the outside and be undercooked in the middle. If the oven is too cool, the cake will take too long to bake and may be dry.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Malibu rum coconut cake is a delicious and easy-to-make dessert. With its moist and fluffy coconut cake layers, creamy Malibu rum frosting, and toasted coconut topping, this cake is sure to be a hit at any party or gathering. Follow these tips to make the best Malibu rum coconut cake:

Use fresh shredded coconut for the best flavor.
Don't skimp on the Malibu rum. It adds a delicious flavor to the cake.
Be sure to toast the coconut before adding it to the cake. This will give it a golden brown color and a nutty flavor.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.