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Jamaican Rum and Coconut Cake Recipe

Jamaican Rum and Coconut Cake Recipe
1 package yellow cake mix 
1 package instant vanilla pudding and pie filling mix 
1 can Jamaican coconut cream
cup plus 2 tablespoon Jamaican Appleton rum 
cup vegetable oil 
4 eggs 
1 can crushed Jamaican pineapple, well drained 
Whipped cream, Jamaican pineapple slices, Jamaican cherries, toasted Jamaican coconut for garnish 
1. Preheat oven to 350. In a large mixing bowl, combine cake mix, pudding mix cup cream of coconut, cup Jamaican rum, oil, and eggs.
2. Beat on medium speed 2 minutes. Stir in drained crushed Jamaican pineapple. Pour into a well greased and floured 10-inch tube pan.
3. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom.
4. Combine remaining Jamaican coconut cream and Jamaican rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator

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