Lemon Rum and Bundt with Coconut ~ #BundtBakers

Booze and Bundt Cakes play very well together. This cake is for the over 21 crowd and is flavored with rum. I’m always down for a yummy Bundt Cake. Add a little booze to it and I’m a happy camper. Boozy Bundts is this month’s theme for us Bundt Bakers. It’s hosted by Sneha Datar who blogs at Sneha’s Recipes. For this boozy Bundt, I chose my Buttermilk Pound Cake as the base. It is an easy bake and adaptable to lots of add-ins. My intention for this cake was a light lemon flavor, not a mouth-puckering make your eyes water punch of flavor. Having said that, my cake was far from heavy on the lemon flavor. In hindsight, I will suggest the addition of 1 – 1 ½ tsp of lemon extract or 2 -3 tsp of freshly grated lemon zest. On the bright and tasty side, this cake is delicious! I’m looking forward to seeing what my fellow bakers chose for this theme. Follow the links below for more sweet and boozy Bundts! Bottoms Up! Lemon Rum and Bundt with Coconut ~ #BundtBakers   Save Print Prep time Cook time Total time   Booze and Bundt Cakes play very well together. This cake is for the over 21 crowd and is is flavored with rum. Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Serves: 12-14 Ingredients 1 cup butter 2 cups sugar 4 eggs 3 cups all-purpose flour ¼ tsp baking soda 1 cup buttermilk ½ cup coconut 2 tsp vanilla 1 tablespoon Lemon Rum ( vodka would work also) 1-½ tsp of lemon extract or 2-3 tablespoons freshly grated lemon zest (if you want a more pronounced lemon flavor. Glaze 1 cup sifted powder sugar 1- ½ teaspoons Lemon Rum 1 tablespoon milk Simple Syrup with 1 tsp lemon rum or lemon extract (optional) Instructions Preheat oven to 325° F and prepare a 10-12 cup Bundt pan for non-stick baking. Combine flour baking soda, lightly sift then set aside. In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Next, add dry ingredients alternately with buttermilk and beat well. Stir in vanilla, lemon liquor, and lemon zest if using it, and the coconut. Pour into prepared pan and bake for one hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While the cake is cooling prepare the glaze. In a small bowl add ½ cup sifted powdered sugar, lemon rum, and milk. If the glaze is too thick, add a tsp of milk at a time until it reaches a pouring consistency. Once the cake is turned out of the pan onto a serving plate, lightly brush it with simple syrup mixed with 1 tsp of rum. When the cake is completely cooled, pour the lemon glaze over it. Garnish with coconut if desired. Wordpress Recipe Plugin by EasyRecipe 3.5.3251   Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha’s Recipe Coffee Liquor Bundt Cake by Patyco Candybar Lemon Rum & Coconut Bundt by Sweet Sensations Mojito Bundtlets by A Day in the Life on the Farm Piña Colada Bundt Cake by Food Lust People Love Rum Cake by Passion Kneaded