Caribbean Rum Coconut Pound Cake Recipes

Steps:

• 1. NOTE: PLEASE MAKE SURE THERE IS AT LEAST 1 1/2 -2 INCHES OF SPACE LEFT OVER WHEN FILLING CAKE PAN TO ALLOW FOR CAKE TO RISE. Preheat the oven to 325 degrees F. Use at least a 12 cup cake pan or preferably larger like a 16 cup.
• 2. If YOU ARE NOT USING WHITE Lily CAKE FLOUR OMIT THE ADDITIONAL 1/2 CUP AND JUST USE 4 CUPS. WHITE Lily IS A winter wheat flour, and is lighter in volume than regular all purpose flour. It does make a difference in the texture of the cake.
• 3. Mix pudding with flour & Baking powder.
• 4. Set aside till needed.
• 5. Cream butter with powdered sugar, & sour cream till creamy and smooth.
• 6. Add eggs one at a time, beating well after each addition, until all have been added.
• 7. Gradually blend in flour mixture alternately with evaporated milk in 3 increments
• 8. Combine all of the extract flavorings & Rum in a small bowl and add at once to cake batter, beating well after adding.
• 9. Now add unsweetened coconut and blend again.
• 10. Spray cake pan with bakers Joy. Then pour batter into prepared pan, & bake in preheated 325 degree oven approximately 1 1/2 hours or until tooth pick inserted into center of cake comes out clean. Allow cake to cool at least 10 minutes till it pulls away from sides of cake pan then invert onto cooling rack or cake platter. Frost as desired.
• 11. To Prepare frosting, add softened butter & cream cheese to medium size bowl, & beat to blend together. Then add the powdered sugar, and starting on low speed beat until powdered sugar is blended into butter mixture, then add extracts and beat again. Add evaporated milk 1 tablespoon at a time till spreading consistency is reached. Then frost cake and top both sides and top with shredded coconut. Garnish with pineapple slices, and maraschino cherries as desired.
• 12. Now frost Cake with this delicious icing and enjoy. Decorate with Pineapples, Cherries and shredded coconut as I did or as desired.

Steps:

• Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
• In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
• Add rum and vanilla, stirring to combine. Place batter in pan.
• Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
• While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
• Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
• Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.