Coconut Rum Cake

1 (18,25 ounce) package coconut cake mix
1 small package instant coconut cream pudding
1 cup sour cream
2 eggs
½ cup oil
½ cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut

Coconut Rum Cake Glaze

2 cups confectioners sugar
2 TB coconut rum
1 cup flaked coconut

Preheat oven to 350 degrees F. Grease a 9 inch bundt pan.
In medium bowl, stir together the cake mix and pudding mix.
In a separate bowl, blend the sour cream, eggs, oil and rum. Add in the cake mix and pudding mix and mix until smooth. Blend in the white chocolate chips and coconut.

Bake for one hour or until cake springs back when touched. Allow the cake to cool for ten minutes on wire rack in the pan. Carefully slide spatula around edges of cake pan to loosen cake. (I flip it over and let it cool completely, then slide the spatula around the edges again before turning it out onto a plate)

Make the glaze in a small bowl, combining powdered sugar and rum until drizzling consistency. Drizzle glaze over cake, then while wet, add the flaked coconut.

i used german chocolate do to the fact i couldnt fine the coconut cake mix. it ture out very good also

My son has been asking for a coconut cake for his birthday so I am going to try this one! No doubt he is remembering something yummy he had in Belize! We had an AWESOME chocolate coconut cake at Jaguar Reef Resort years back - he still thinks about it!