Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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  • 1 star values: 0
Recipe by Coastal Living February 2011

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Credit: Jennifer Davick

Recipe Summary

bake:
40 mins
cool:
1 hr
total:
1 hr 58 mins
prep:
18 mins
Yield:
Makes 1 (10-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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