You asked for the recipe, so here it is! Our now famous Kelapo Rum Cakes were the hit of the SOHO show this past weekend in Orlando. We had so much fun exhibiting at the show, seeing many of our favorite customers, and making some new friends too. Everyone was super excited about the launch of our Pre-measured baking sticks, so expect to see them in LOTS more stores in the coming months!
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Kelapo Rum Cakes
1 (18.25 ounce) package yellow cake mix (we like Simply Organic Golden Vanilla Cake Mix or Cherrybrook Kitchen Yellow Cake Mix )
1 (3.4 ounce) package instant vanilla pudding mix (we like Dr. Oetker Organic Vanilla Pudding And Pie Mix)
1/2 cup water (room temperature)
1/2 cup Kelapo Coconut oil, melted
1/2 cup dark rum (Myers is my fave)
1 cup chopped walnuts (optional) We didn’t use them in our recipe, but they would be delicious!
¼ cup Kelapo coconut oil
1/4 cup unsalted butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325 degrees F. Prepare liners in mini cupcake pans. If using, sprinkle chopped nuts evenly in the bottom of the liners. In a large bowl, combine cake mix and pudding mix. Mix in 1/2 cup water, melted coconut oil and 1/2 cup rum. Blend well. Mix in eggs and pour batter over chopped nuts in the pan. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the cakes comes out clean.
While the cakes are baking, prepare glaze. In a saucepan, combine ¼ cup coconut oil, butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
While the cakes are still warm, brush glaze over top of the cakes. Allow cake to absorb glaze and repeat until all glaze is used.
To serve, remove cupcake liners (they absorb a lot of liquid and oil) and place on a pretty holiday plate.
For those of you that mentioned how much you’ve enjoyed our past trade show treats, here are some of our favorites: