Coconut Rum Cake - Get Cracking

Name: Coconut Rum Cake - Get Cracking
Total time: 55 min
Ingredients: 250 ml water; 15 ml butter; 60 ml sugar; 180 ml dark or spiced rum; 60 ml butter; 15 ml all-purposed flour; 100 ml all-purposed flour; 2 ml salt; 20 ml baking powder; 125 ml custard or vanilla powder; 250 ml butter, softened; 375 ml granulated sugar; 60 ml canola oil; 8 eggs; 10 ml pure vanilla; 10 ml almond extract; 125 ml dark rum; 625 ml whole milk; 2 candy canes, unwrapped; 2 flat-bottom ice-cream cones; 1-inch piece white gum paste (glue); 1 container vanilla buttercream frosting, (store bought); 625 ml flaked or shredded coconut; 1 multi-colored fruit roll ups (green and red scarf); 3 chick-O-stick rods (nose and hands); 60 ml black jellybeans, gumdrops, or candy (eyes and mouth); 1 wafer paper sheet (dusted with black powdered food colouring, to form a semi-circle hat)

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Indulge in a delightful coconut rum cake recipe with an irresistible rum sauce. Perfect for any occasion.

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Ingredients

250 ml water
15 ml butter
60 ml sugar
180 ml dark or spiced rum
60 ml butter
15 ml all-purposed flour
100 ml all-purposed flour
2 ml salt
20 ml baking powder
125 ml custard or vanilla powder
250 ml butter, softened
375 ml granulated sugar
60 ml canola oil
8 eggs
10 ml pure vanilla
10 ml almond extract
125 ml dark rum
625 ml whole milk
2 candy canes, unwrapped
2 flat-bottom ice-cream cones
1-inch piece white gum paste (glue)
1 container vanilla buttercream frosting, (store bought)
625 ml flaked or shredded coconut
1 multi-colored fruit roll ups (green and red scarf)
3 chick-O-stick rods (nose and hands)
60 ml black jellybeans, gumdrops, or candy (eyes and mouth)
1 wafer paper sheet (dusted with black powdered food colouring, to form a semi-circle hat)