Chocolate Coconut Malibu Rum Cake

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 box Devil's food/dark chocolate cake mix
  • 1 tbsp Granulated sugar
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut, sweetened toasted

• Dairy

  • 1 can Condensed milk, sweetened
  • 1 cup Heavy whipping cream
  • 3/4 cup Milk, fat-free
  • 3/4 cup Whipping cream

• Beer, Wine & Liquor

  • 1/3 cup Malibu rum
  • 2 tbsp Malibu rum or 1 teaspoon rum extract

• Liquids

  • 1 cup Water

Found on urbanbakes.com

Ingredients

• 1 box devil’s food/dark chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 3/4 cup whipping cream
• 3/4 cup fat-free milk
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup Malibu rum
• 1 cup heavy whipping cream
• 2 tablespoons Malibu rum or 1 teaspoon rum extract
• 1-2 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup sweetened shredded coconut, toasted

Directions

• Heat oven to 350°F. Grease 13 x 9-inch pan; set aside.
• In large bowl, beat cake mix, water, oil and eggs. Pour into pan.
• Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 5 minutes.
• In large chilled bowl, stir whipping cream, both milks and rum; set aside.
• Using a long-tined fork, pierce top of hot cake approximately every half-inch.
• Pour whipping cream mixture evenly over hot cake. Cover and refrigerate for 3 hours or until most of the whipping cream mixture is absorbed into the cake.
• In large chilled bowl using an electric mixer, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.
• Frost cake with whipped cream and evenly sprinkle toasted coconut.
• Serve chilled and store covered in refrigerator. ENJOY!