Butter Rum Coconut Cake

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 cup butter, softened
• 3 tablespoons butter, softened
• 1 cup chopped pecans
• 1 (14 ounce) bag flaked coconut, divided
• duncan hines yellow cake mix
• 3 large eggs
• 1/3 cup dark rum, plus
• 2 tablespoons dark rum, divided
• 2 (16 ounce) containers vanilla frosting

Recipe

• 1 preheat oven to 350°f butter and flour 2 8-inch square cake pans.
• 2 in a pot over medium heat, cook 1/2 cup of butter until golden brown; cool. on an ungreased baking sheet, bake the pecans until toasted, about 5 minutes. transfer to a cutting board. on the same baking sheet, bake 1 cup of coconut, stirring until golden, about 3-5 minutes. transfer to a board with the pecans. when cool enough to handle, chop pecans and coconut.
• 3 in a large bowl with a mixer, beat the cake mix, 1 cup of water, browned butter, eggs, and 1/3 cup rum until just blended. increase to medium and beat 2 minutes. stir in toasted coconut and pecans.
• 4 divide the batter between the two pans. bake 30 minutes or until a toothpick comes out clean. cool on racks 10 minutes. remove from pans; cool completely.
• 5 for frosting, in bowl with mixer at medium speed, beat remaining butter until smooth. beat in frosting, one can at a time, until mixture is fluffy. beat in remaining 2 tablespoons rum.
• 6 to assemble, cut each cake layer in half horizontally. place one layer on a serving plate. spread with about 2/3 cup. repeat with remaining layers and frosting. spread top and sides with remaining frosting. press unbaked coconut into frosting.