Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, stopping to scrape sides of bowl as needed. Stir in vanilla extract.
Combine flour and next 8 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.
Pour half of batter into a greased and floured 10-inch Bundt pan. Spoon 1 1/2 cups Tropical Fruit Mix over batter; top with remaining batter. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Poke holes in cake with a wooden skewer; pour half of Tipsy Vanilla-Rum Sauce over cake. Let cool in pan 1 hour. Invert cake onto a serving plate, drizzle with remaining sauce, and sprinkle with remaining fruit mix.
I loved this cake, very easy to make. Made in a bundt cake pan and baked for 40 minutes, perfect! I did not add any rum to the cake as I had children eating also. Made this for Father's Day and only put 2 cap full's of rum into the icing and left it off for those that wanted it. Made some other changes also. Used only 1 stick of butter and 2 pre packages cups of natural applesauce. Used "can't believe its not butter" in the icing and cut the white sugar down to a little less than 3/4 cups. Delicious!
Very tasty cake. It took 55 minutes to bake in a 10" tube pan and I'm glad I didn't use a bundt pan as it might have stuck to the bottom instead of being easy to cut loose with a knife. I think it would be good using pineapple juice instead of rum next time. It's a keeper.
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