COCONUT SPICE CAKE WITH NUTMEG RUM FROSTING

This coconut spice cake with nutmeg rum frosting makes a delicious dessert and is EASY!

Sometimes you just NEED an easy dessert that doesn’t require a ton of ingredients or time. This coconut spice cake with nutmeg rum frosting is just that.  We love adding extra spices and rum to cakes and frostings, it adds great flavor! This dessert is even better the next day so you can make it a day or so in advance.

Coconut Spice Cake

1 (15.25 oz) Spice Cake Mix

1 cup evaporated milk

1/3 cup water

1/3 cup oil

3 eggs

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon cinnamon

1 cup walnut pieces

1 cup Nestles Tollhouse Premier White Morsels

1 cup coconut

In a mixing bowl mix together cake mix, milk, water, spices and eggs.  Fold in coconut, walnuts, and morsels.  Pour into a sprayed cake pan and cook in preheated 350 degree oven for 45 to 55 minutes until the center is done. Let cool 15 to 20 minutes before removing from pan.

Nutmeg Rum Frosting:

1 (16 ounce) can of Vanilla Frosting

4 teaspoons rum

2 teaspoons nutmeg

Whisk together ingredients and microwave until pourable from a pitcher. Pour over cooled cake. I used only half the can to do a drizzle-type frosting on this cake.  Use the entire can to frost the entire cake.  (Note: If using a regular cake pan and not a bundt pan, just spread the frosting over the cake).

Note: you could use vanilla or rum extract instead of rum. You could also add coconut to the icing or sprinkle it on top of the cake once it is iced.

Coconut Spice Cake with Nutmeg Rum Frosting

The Southern Lady Cooks

This cake is made with a cake mix but tastes like you spent hours in the kitchen. The nutmeg frosting is wonderful too.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cake

Cuisine American, southern

Servings 1 cake

Ingredients

  

1x2x3x

• 1 15.25 ounce box of Spice Cake Mix
• 1 cup evaporated milk
• 1/3 cup water
• 1/3 cup oil
• 3 eggs
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 cup walnut pieces
• 1 cup Nestles Tollhouse Premier White Morsels
• 1 cup coconut

Nutmeg Rum Frosting:

• 1 16 ounce can of Vanilla Frosting
• 4 teaspoons rum
• 2 teaspoons nutmeg

Instructions

 

Cake Instructions

• In a mixing bowl mix together cake mix, milk, water, spices and eggs. Fold in coconut, walnuts, and morsels. Pour into a sprayed cake pan and cook in preheated 350 degree oven for 45 to 55 minutes until center is done. Let cool 15 to 20 minutes before removing from pan.

Frosting Instructions

• Whisk together ingredients and microwave until pourable from a pitcher. Pour over cooled cake. I used only half the can to do a drizzle-type frosting on this cake.  Use the entire can to frost the entire cake.  (Note: If using a regular cake pan and not a bundt pan, just spread the frosting over the cake). (Note: If using a regular cake pan and not a bundt pan, just spread the frosting over the cake).

Notes

You could use vanilla extract instead of rum. You could also use rum extract. You could also add coconut to the icing or sprinkle it on top of the cake once it is iced.

Keyword cake mix recipe, spice cake

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