Chocolate Coconut Malibu Rum Cake

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.

Chocolate Coconut Malibu Rum Cake

Ingredients
CAKE
  1. 1 box devil’s food/dark chocolate cake mix
  2. 1 cup water
  3. 1/3 cup vegetable oil
  4. 3 large eggs
  5. 3/4 cup whipping cream
  6. 3/4 cup fat-free milk
  7. 1 can (14 oz) sweetened condensed milk
  8. 1/3 cup Malibu rum

TOPPING
  1. 1 cup heavy whipping cream
  2. 2 tablespoons Malibu rum or 1 teaspoon rum extract
  3. 1-2 tablespoons granulated sugar
  4. 1/2 teaspoon pure vanilla extract
  5. 1 cup sweetened shredded coconut, toasted

Instructions
CAKE
  • 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.