GLAZE:
- 1/2 C cream of coconut (Coco Lopez)
- 1/2 C Malibu rum
- 1/4 C confectioner’s sugar
Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.
When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.
(makes 1 bundt cake)
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