• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Rum Coconut Bundt Cake

    Bring the flavors of the tropics home with a sweet Rum Coconut Bundt Cake with caramelized mango filling. 


    Ingredients
    1
    15-ounce can sliced mango
    1/4
    cup
    sugar
    1/4
    cup
    rum
    2 1/2
    cups
    all-purpose flour
    2 1/2
    teaspoons
    baking powder
    5
    teaspoons
    corn starch
    1 1/4
    cups
    sugar
    3/4
    cup
    butter, softened
    3
    eggs
    1 1/4
    cups
    coconut milk
    1/2
    cup
    plus 2 tablespoons whipping cream
    1
    teaspoon
    vanilla
    1
    cup
    powdered sugar
    1/2
    cup
    coconut shavings
    Directions
    Preheat oven to 350F. Butter and flour a bundt pan. Set aside.
    In a small sauce pan on medium heat add drained mango, sugar, and 2 tablespoons rum. Cook until a thick syrup forms. Set aside.
    Sift flour, baking powder and corn starch together.
    In a stand mixer fitted with a bowl and a paddle attachment mix butter and sugar until fluffy. Add in eggs one at a time until fully incorporated.
    Slowly drizzle in coconut milk, whipping cream, and vanilla. Mix until fluffy.
    Pour 2/3 of batter into bundt pan. Top with mango, then cover with remaining batter. Bake for 40 minutes or until a toothpick inserted into the center emerges clean. Remove cake from oven and cool completely.
    In a small bowl combine 2 tablespoons rum with powdered sugar until glaze forms. Pour glaze over bundt and sprinkle with coconut shavings.

    The base number of servings for this recipe is 1
    OK

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