Butter Rum Coconut Cake

Name: Butter Rum Coconut Cake
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 20 serving(s)
Ingredients: 1 cup butter, softened; 3 tablespoons butter, softened; 1 cup chopped pecans; 1 (14 ounce) bag flaked coconut, divided; Duncan Hines yellow cake mix; 3 large eggs; 1/3 cup dark rum, plus; 2 tablespoons dark rum, divided; 2 (16 ounce) containers vanilla frosting

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Recipe by Redneck Epicurean

Pop loves cake. Mom and I are not all that crazy about it, but we love icing. It works out well. We eat the icing, he eats the cake. I won't give up a crumb of this one, though.

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READY IN: 3hrs

SERVES: 20

UNITS: US

INGREDIENTS

Nutrition

1

cup butter, softened
3

tablespoons butter, softened
1

cup chopped pecans
1

(14 ounce) bag flaked coconut, divided
Duncan Hines yellow cake mix
3

large eggs
¹⁄₃

cup dark rum, plus
2

tablespoons dark rum, divided
2

(16 ounce) containers vanilla frosting

DIRECTIONS

Preheat oven to 350°F Butter and flour 2 8-inch square cake pans.
In a pot over medium heat, cook 1/2 cup of butter until golden brown; cool. On an ungreased baking sheet, bake the pecans until toasted, about 5 minutes. Transfer to a cutting board. On the same baking sheet, bake 1 cup of coconut, stirring until golden, about 3-5 minutes. Transfer to a board with the pecans. When cool enough to handle, chop pecans and coconut.
In a large bowl with a mixer, beat the cake mix, 1 cup of water, browned butter, eggs, and 1/3 cup rum until just blended. Increase to medium and beat 2 minutes. Stir in toasted coconut and pecans.
Divide the batter between the two pans. Bake 30 minutes or until a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely.
For frosting, in bowl with mixer at medium speed, Beat remaining butter until smooth. Beat in frosting, one can at a time, until mixture is fluffy. Beat in remaining 2 tablespoons rum.
To assemble, cut each cake layer in half horizontally. Place one layer on a serving plate. Spread with about 2/3 cup. Repeat with remaining layers and frosting. Spread top and sides with remaining frosting. Press unbaked coconut into frosting.

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