Malibu Rum Cake Trifle

3.50 from 2 votes

Easy and delicious coconut trifle that is made perfect with the addition of Malibu rum!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 390kcal

1 coconut cake see the recipe about or use a white cake mix with 2 tsp coconut flavoring and 1 cup flaked sweetened coconut added to it
2 cups whipping cream
2 teaspoons white sugar
1 bag large marshmallows
1/4 cup toasted coconut for topping

Kick the tires and light the fires and preheat your oven to 350 degrees.
Grease and flour a 10-inch bundt pan and set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment.
Add in the vanilla, mixing in completely.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
Add the flour mixture and sour cream alternately and beat until well mixed.
Mix in the coconut completely.
Pout batter into a greased and flour bundt pan.
Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.
Cool for 5 minutes then turn onto a wire baking rack to cool completely.

Melt the butter in a medium-sized saucepan over medium heat.
Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly.
Stir in the rum and continue to heat for another 30 seconds.
Remove from the heat and set aside.

Beat the whipping cream and sugar together until peaks form.
Divide the cake into three parts.
Place one layer of cake on the bottom of the trifle bowl.
Drizzle one third of the Rum Sauce on top of the cake.
Cut large marshmallows in half, then place a layer of marshmallows on top of the cake.
Place a layer of whipped cream on top, using one third of the whipped cream.
Repeat layers.
Top with toasted coconut.
Refrigerate overnight then serve.

Nutritional values may vary.