I hope everyone is having a great holiday season. I have been contemplating making homemade eggnog this year, so I thought of a new twist to the typical eggnog and made this Coconut Eggnog. It is a huge hit! I used Coconut Water from Coco Joy which is made with real coconuts with no added sugar or preservatives. This coconut water is full of minerals and nutrients such as calcium, potassium, magnesium and more. This Coconut Eggnog recipe is great with and without the rum, and my kids loved it without the rum! Happy Holidays!!
My family really loves eggnog-even the kids! Last year, I developed an Eggnog Pound Cake, and they loved it. This year, I was asked to do another pound cake for a party, but I got so swamped with kids, work, holiday parties, after-school activities and more work, I decided to attempt to create a recipe using a boxed cake mix. I had 1 1/2 hours before the party, and I threw this together, and it worked like a charm. I used dark rum (and 1/2 cup seems like a lot), but the cake was very moist, flavorful and delicious. I hope you will enjoy this simple cake as much as they did at our holiday party.
Eggnog Rum Cake
Prep: 20 minutes
Cook: 65 minutes
Yield: Makes 16 servings
2 tablespoons butter, softened
1/2 cup sliced almonds
1 (18.25-ounce) package yellow cake mix
1 cup eggnog
1/3 cup vegetable oil
1/2 cup run
1/2 teaspoon nutmeg
1. Heat oven to 325F. Grease a 12 cup Bundt pan with 2 tablespoons butter. Press almonds on bottom and sides of pan.
2. In a large mixing bowl, mix all remaining ingredients. Mix on medium speed 2 minutes. Carefully spoon into prepared pan.
3. Bake at 325F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.