Best 2 Malibu Rum Coconut Cake Recipes

Indulge in a tropical paradise with our tantalizing Malibu Rum Coconut Cake recipes! Immerse yourself in the harmonious blend of zesty citrus, creamy coconut, and the smooth, tropical essence of Malibu Rum. These delectable cakes offer a symphony of flavors that will transport your taste buds to a sun-kissed beach.

From the classic Malibu Rum Coconut Cake adorned with fluffy whipped cream and toasted coconut flakes, to the decadent Chocolate Malibu Rum Cake featuring layers of rich chocolate sponge and coconut frosting, these recipes cater to every palate.

For a boozy delight, try our Malibu Rum Tres Leches Cake, where Malibu Rum infuses every layer of moist sponge cake, soaked in a trio of milks and topped with whipped cream. If you prefer a gluten-free option, our Gluten-Free Malibu Rum Coconut Cake offers a delightful alternative without compromising on taste.

Explore the zesty Malibu Rum Lime Coconut Cake, where tangy lime and sweet coconut harmonize perfectly, or dive into the indulgent Malibu Rum Pineapple Upside-Down Cake, featuring a luscious pineapple topping caramelized to perfection.

Each recipe includes detailed instructions, tips for achieving the perfect texture and flavor, and suggestions for customizing your cake to suit your preferences. Whether you're a seasoned baker or a novice in the kitchen, these recipes guarantee a delightful and memorable baking experience.

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:

Mise en place: Ensure all ingredients and equipment are ready before starting the baking process.
Room temperature ingredients: Bring ingredients like eggs, butter, and cream cheese to room temperature before mixing. This helps them blend smoothly and evenly.
Proper measuring: Use accurate measuring cups and spoons to ensure correct proportions of ingredients.
Creaming butter and sugar: Cream butter and sugar together until light and fluffy. This incorporates air and creates a smooth, creamy texture in the cake.
Gradually adding eggs: Add eggs one at a time, beating well after each addition. This prevents curdling and ensures a smooth batter.
Sifting flour: Sifting flour before adding it to the batter helps incorporate air and prevents lumps.
Mixing dry and wet ingredients: Alternate adding dry and wet ingredients to the batter, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
Baking at the right temperature: Preheat the oven to the correct temperature before baking. Follow the recipe's instructions for the baking time and temperature.
Cooling before frosting: Allow the cake to cool completely before frosting. This helps prevent the frosting from melting or becoming too soft.
Chilling the cake: Chilling the cake before frosting helps firm it up and make it easier to frost smoothly.

Conclusion:

The Malibu Rum Coconut Cake recipes presented in the article offer a delightful combination of flavors and textures. With careful attention to detail and following these tips, you can create a moist, flavorful cake with a delicate coconut aroma and a hint of rum. The recipes provide a range of options to suit different tastes and preferences, from a classic Malibu Rum Coconut Cake to a decadent Malibu Rum Coconut Bundt Cake. Remember to use high-quality ingredients, follow the steps precisely, and enjoy the sweet rewards of a homemade Malibu Rum Coconut Cake.