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Chocolate Coconut Malibu Rum Cake | URBAN BAKES

Chocolate Coconut Malibu Rum Cake

  • Author: Connie
  • Total Time: 4 hours
  • Yield: 13 x 9 inch cake 1x




  • 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
  • 12 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut, toasted



  1. Heat oven to 350°F. Grease 13 x 9-inch pan; set aside.
  2. In large bowl, beat cake mix, water, oil and eggs. Pour into pan.
  3. Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 5 minutes.
  4. In large chilled bowl, stir whipping cream, both milks and rum; set aside.
  5. Using a long-tined fork, pierce top of hot cake approximately every half-inch.
  6. 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.


  1. In large chilled bowl using an electric mixer, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.
  2. Frost cake with whipped cream and evenly sprinkle toasted coconut.
  3. Serve chilled and store covered in refrigerator. ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Cuisine: American
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