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    You are in: Home / Recipes / Coconut Rum Pound Cake Recipe
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    Coconut Rum Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    Jordyne Elysibeth's Note:

    Your basic rum pound cake with a little something special.

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    Serves: 12



    Units: US | Metric



    1. 1
      Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
    2. 2
      In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
    3. 3
      With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
    4. 4
      Add rum and vanilla, stirring to combine. Place batter in pan.
    5. 5
      Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
    6. 6
      While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
    7. 7
      Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
    8. 8
      Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

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    Nutritional Facts for Coconut Rum Pound Cake

    Serving Size: 1 (152 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 500.8
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 7.6 g
    Cholesterol 91.6 mg
    Sodium 46.8 mg
    Total Carbohydrate 77.9 g
    Dietary Fiber 0.5 g
    Sugars 51.3 g
    Protein 5.6 g

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