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Whipping Cream Chocolate Coconut Malibu Rum Cake

  • Recipe Submitted by on

Category: Side Dishes, Holiday, Desserts, Chocolate

 Ingredients List

  • ~~ Cake ~~
  • 1 box devil”™s food/dark chocolate cake mix
  • 1 C water
  • 1/3 C vegetable oil
  • 3 eggs
  • 3/4 C whipping cream
  • 3/4 C fat-free milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 C Malibu rum
  • ~~ Topping ~~
  • 1 C whipping cream
  • 2 T Malibu rum or 1 t rum extract
  • 1-2 T granulated sugar
  • 1/2 t pure vanilla extract
  • 1 C flaked coconut, toasted


~~ Cake ~~

Preheat oven to 350°F. Grease 13 x 9-inch pan; set aside.

In large bowl, beat cake mix, water, oil and eggs. Pour into pan.

Bake for 35 ”“ 38 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 5 minutes.

In large chilled bowl, stir whipping cream, both milks and rum; set aside.

Using a long-tined fork, pierce top of hot cake approximately every half-inch apart.

Pour whipping cream mixture evenly over hot cake. Cover and refrigerate for 3 hours or until most of the whipping cream mixture has been absorbed into cake.

~~ Topping ~~

In large bowl, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.

Frost cake with whipped cream and evenly sprinkle flaked coconut.

Serve chilled and store covered in refrigerator. ENJOY!

Chocolate Malibu Rum Cake slightly adapted by Betty Crocker The Big Book of Cakes.

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