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Costa Rican Rum Cream Cake

Source of Recipe

From: “A Slice of Paradise” – by the Jr. League of the Palm Beaches.


List of Ingredients

Cake:
1 pkg. yellow cake mix with pudding in the mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk

Sauce:
1 cup whipping cream
1/3 cup rum or 1 tsp. rum extract

Topping:
1 cup whipping cream
1/3 cup toasted coconut**
1/3 cup macadamia nuts, chopped



Recipe

Preheat oven to 350° F. In a large bowl, combine cake mix, water, oil, eggs, sweetened condensed milk, and evaporated milk and beat at low speed until moistened. Beat for two minutes at high speed. Pour into a greased 13- x 9- x 2-inch baking pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

While cake is baking, combine sauce ingredients in a large bowl; blend well. Remove cake from oven and cool 5 minutes. Using a long-tined fork, pierce hot cake every 1-2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill and allow sauce to absorb.

Before serving, make topping. In a small bowl, beat 1 cup whipping cream until stiff peaks form; spread over cold cake. Sprinkle with toasted coconut and macadamia nuts. Store in refrigerator. Yield: 12-15 servings.

**To toast coconut, spread on cookie sheet; bake at 350° F. for 7-8 minutes or until light golden brown, stirring occasionally. Or, spread a thin layer in microwave-safe pie pan. Microwave on low for 4½ to 8 minutes or until light golden brown, tossing with a fork after each minute.