Photo: Jennifer Davick
Prep Time
18 Mins
Bake Time
40 Mins
Cool Time
1 Hour
Yield
Makes 1 (10-inch) cake

How to Make It

Step 1

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.

Step 2

Combine flour and next 8 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.

Step 3

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.

Step 4

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.

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