Luscious cream of coconut teams up with chocolate cake, rum, and nuts and then drizzled with a chocolate, coconut glaze! It all starts with a cake mix, so it’s a snap to make!
Ingredients:
- 1 chocolate cake mix with pudding (devil’s food or fudge)
- 1 cup of cream of coconut, for the batter (Coco Lopez is found in the liquor isle)
- 1/3 cup of cream of coconut for the glaze
- 4 room temperature eggs + 1 egg yolk
- 1/3 cup of rum for the cake and 1 Tbs for the glaze
- 1/3 cup of vegetable oil
- 1 Tbs of instant coffee or espresso granules
- 3/4 cup of semi-sweet chocolate chips for the batter and 1/3 cup for the glaze
- 3/4 cup of chopped pecans
Directions:
Preheat oven to 350°
Start by buttering a 10-inch bundt pan. To make the batter, use an electric mixer and combine the cake mix, 1 cup of cream of coconut, eggs, and yolk, 1/3 cup of rum, oil and instant coffee.
Beat on medium speed until well combined. Remove the bowl from the mixer and stir in the nuts and 3/4 cup of chocolate chips.
Pour the batter into the greased bundt pan and bake for 40 – 50 minutes until a skewer or toothpick comes out clean.
Let the cake cool for 30 minutes and remove from the cake pan.
Now for the glaze, in a small saucepan over low heat, add in 1/3 cup of chocolate chips and 1/3 cup of cream of coconut, stir well, cook for 5 minutes, remove from the heat and add 1 Tbs of rum.
Using a skewer, poke holes in the top of the cake and slowly pour on the glaze.
I like to garnish with fresh raspberries or blackberries and serve whipped cream on the side. Enjoy!Note to cooks: Make darn sure you stir the cream of coconut really well, it separates in the can. And make sure the cake mix has pudding in it. Sprinkle shredded coconut on top of the cake for a pretty garnish.
