Coconut Rum Cake

INGREDIENTS

CAKE

• 1 cup pecans, chopped
• 1 box (18 oz) vanilla cake mix
• 1 (3.4 oz) pkg. vanilla instant pudding mix
• 1 cup sweetened, shredded coconut
• 1/2 cup coconut rum or regular rum
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs

GLAZE

• 2 sticks butter
• 2 cups sugar
• 1/2 cup water
• 1/2 cup coconut rum

INSTRUCTIONS

CAKE

1. Preheat oven to 325 degrees.
2. Grease and flour a 10 inch bundt pan, then crumble nuts into bottom.
3. In a mixing bowl, blend together dry cake mix (just use the dry mix without adding any ingredients listed on the box), dry vanilla pudding, coconut rum, water, oil and eggs.  
4. Beat for 2 minutes on medium speed, then stir in coconut.  
5. Pour batter into bundt pan and bake at 325 degrees for 1 hour.
6. Remove cake from oven, then use a fork to poke holes in top of cake.
7. Immediately pour half of glaze onto cake and cool cake for 1 hour.
8. Invert cake onto cake stand or serving plate.  Tap bottom of bundt pan with knife a few times and cake should pop out.
9. Drizzle the other half of the glaze on the top of the cake, allowing it to drip down the sides.
10. Sprinkle entire cake with more shredded coconut as a garnish if desired. Serve with a dollop of whipped cream.

GLAZE

1. Melt butter in a saucepan, then add sugar and water.
2. Bring mixture to a boil for 5 minutes, stirring constantly.
3. Remove from heat and add rum, stirring well.
4. Pour half of glaze over hot cake, then allow to cool.  Pour other half of glaze over cake once it has been inverted onto a cake plate.

ORIGINAL RECIPE