COCONUT ORANGE RUM CAKE
1 pkg. yellow cake mix
Grated rind of 2 lg. oranges
1 c. orange juice
3 eggs
1 c. shredded coconut
1/4 c. golden rum
Confectioners' sugar glaze
Fruit or orange peel for garnish (optional)
Preheat oven to 325 degrees. Grease and flour 10 x 4 inch
fluted cake pan or bundt pan.
Combine cake mix, orange rind, orange juice and eggs in
large bowl. Beat at low speed until combined, then beat at
medium speed for 3 minutes. Stir in coconut. Turn batter
into prepared pan. Bake 55 to 65 minutes or until done.
Cool in pan 15 minutes. Remove cake from pan. Poke holes in
cake with fork. Pour on rum. Cool to room temperature. Cover
cake and store overnight to mellow.
Pour confectioners' sugar glaze over top of cake. Garnish
with fruit or orange peel, if desired.
GLAZE:
1 c. confectioners' sugar
1 to 2 tbsp. milk
Place confectioners' sugar in small bowl. Gradually stir in
milk until the glaze is smooth and thick, but of pourable
consistency.
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