Hey, Why Should Pirates Get All the Fun?

You know that anything you bake into a cake can also be made into cupcakes!  Now with the cupcake craze still in full swing consider making these to share with those at the office or get together.

No plate or fork required? I think even Captain Jack Sparrow would approve!

Chocolate Coconut Rum Cake

Ingredients

CAKE

• 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- or whatever you have on hand

TOPPING

• 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

Directions

CAKE

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.
4. Allow to cool for 5 minutes.
5. In large chilled bowl, stir whipping cream, both milks and rum; set aside.
6. Using a long-tined fork, pierce top of hot cake approximately every half-inch.
7. 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.

TOPPING

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!

Quick Tip: Serve this with a few raspberries on the side for an extra decadence touch.

Recipe and photo courtesy of Connie at Urban Bakes.