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Vanilla Malibu Coconut Rum Cake

Posted Jun 01 2010 5:50am

The Vanilla

For my cookout on Saturday I had two desserts to make and remembered my rum cake recipes.  Perfect!

One of my parents favorite things is rum cake and they usually get it from the St. Augustine farmers market but it's so expensive I decided to make them one myself.  When I realized how much butter went into it I knew something had to be done.

And my applesauce and egg white rum cakes were born.

No one will ever know if you don't tell them.  I continue to be told how rich they are.  The key is really the cup of Malibu Coconut Rum.  I mean why do you need all that butter when the cake is really just an avenue for lots of glorious rum?

Vanilla Malibu Rum Cake
Serves 10-12


1 box yellow cake mix
2 boxes 4 serving vanilla pudding dry mix (I use sugar free, fat free Jell-O instant)
1 cup applesauce
1 cup egg whites
1 1/2 cups water
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Cooking spray, I used Organic Coconut Oil
6 to 8 ounces of Malibu Coconut Rum (or any rum you want)

Toppings (Optional)
Chocolate shavings (I shaved three Dove chocolate and almond bite size squares)
Chocolate Chips
Coconut (not pictured here)
Powdered Sugar (Suggestion from Jim)


1. Preheat oven to 350 degrees.

2. Mix cake mix through vanilla until smooth.

3. Fold in the chocolate chips.

4. Spray a bundt cake pan with cooking spray.

5. Pour cake mix in evenly.

6. Bake for about 55 to 60 minutes or until a knife comes out mostly clean (won't be completely clean with all the pudding).

7. Cool the cake and then, prior to flipping the cake out of the bundt pan, poke holes in the top and pour the rum in.  Let sit overnight if possible.

8. Top with toppings if desired.

And tomorrow, the chocolate.  To be continued.....

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