Let’s get boozy with Malibu!
The simplicity of this sheet cake is dedicated to that working individual, to the run-around-town busy parent, and to that student who strongly desires cake before sitting at the desk for hours. Whatever situation you fall in, this is that simple cake for you.
I know, I know. Some of you foodies and bloggers may look at this and think, “Ew, why from the box?” Well, let me tell you, there’s absolutely nothing wrong with baking a cake from a box, mm-okayy?
When life gets tough from extended shifts at the job, several projects with close deadlines and obligatory family functions over the entire weekend, whippin’ up something fast is just what I need with the least amount of kitchen time. For this reason, I always resort to my never-fail friends of Betty Crocker, Duncan Hines and Pillsbury and I’m not ashamed to say it.
So yea, in case you’re just checking in for the first time, I’ve baked from scratch. Hell, most of what I make is from all raw ingredients but today, not this one. If you’re looking for a delicious moist chocolate cake recipe (from scratch) see here and you most certainly can substitute it for the boxed version.
Now, onto how great this cake tastes!
It has the most tender delicate crumb I’ve ever had, EVER. Obviously due to the cream and rum-Hello!
It’s perfectly moist leaving your mouth a little numb with rum. Just perfect. And with a light coat of rum-flavored whipped cream topped with shredded toasted coconut, need I say more?!
Do you remember I once mentioned how much I despise coconut? Well, normally I do or should I say, ‘I once did’ because toasted coconut tastes way better than straight out from the bag.
Toasting gives it a slight crunch, a little bite to the soft cake. And if you’ve ever had shredded coconut straight from the bag then, you know how sweet it can be (a turn off for me). However toasting it for 5 minutes at 350°F can change everything. From a bland white color, a mushy mouth feel and super sweet flavor to a gorgeous light tan, crisp and mellowed sweetness – all the better.
This cake is definitely worth a shot (of rum-LOL). ENJOY!
Close up of holes from a long-tined fork from step 5Print
- 1 box devil’s food/dark chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 3/4 cup whipping cream
- 3/4 cup fat-free milk
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup Malibu rum
- 1 cup heavy whipping cream
- 2 tablespoons Malibu rum or 1 teaspoon rum extract
- 1–2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut, toasted
- Heat 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 to 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.
- Pour whipping cream mixture evenly over hot cake. Cover and refrigerate for 3 hours or until most of the whipping cream mixture is absorbed into the cake.
- In large chilled bowl using an electric mixer, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.
- Frost cake with whipped cream and evenly sprinkle toasted coconut.
- Serve chilled and store covered in refrigerator. ENJOY!
- Cuisine: American
Chocolate Malibu Rum Cake slightly adapted by Betty Crocker The Big Book of Cakes.