Ingredients Cake: 1 cup pecans, chopped 1 box (18 oz) vanilla cake mix 1 (3.4 oz) pkg. vanilla instant pudding mix 1 cup flaked coconut ½ cup coconut rum ½ cup water ½ cup vegetable oil 4 eggs ...

Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain.

My recipe is not quite traditional, with a combination of coconut and spiced rum that earns this version the name Happy Hummingbird Cake. My crunchy topping is a sprinkle of pecan pralines and ...

Preparation 1. Preheat the oven to 350 F and generously grease a 12-cup Bundt pan with nonstick cooking spray or coconut oil. 2. In the bowl of a stand mixer fitted with the paddle attachment, add ...

Step 5 While the cake cools, put the icing sugar in a small bowl and stir in enough coconut milk, a little at a time, to make a smooth, thick icing. Beat in the vanilla paste.

Caramelizing the pineapple concentrates its flavor. Toasted coconut adds a hint of crunch. The rum is just delicious. By Aleksandra Crapanzano April 12, 2023 3:00 pm ET Share ...

Preheat oven to 400 degrees. Line a cupcake pan with cupcake liners, set aside. In a big bowl beat the eggs until fluffy. Add coconut milk, rum and coconut extracts, and set aside. In another bowl ...

2. Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain. 3.