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Chocolate Coconut Malibu Rum Cake

Let’s get boozy with Malibu!

Chocolate Coconut Malibu Rum Cake | URBAN BAKES

The simplicity of this sheet cake is dedicated to that working individual, to the run-around-town busy parent, and to that student who strongly desires cake before sitting at the desk for hours.  Whatever situation you fall in, this is that simple cake for you.

I know, I know.  Some of you foodies and bloggers may look at this and think, “Ew, why from the box?”  Well, let me tell you, there’s absolutely nothing wrong with baking a cake from a box, mm-okayy?

Chocolate Coconut Malibu Rum Cake | URBAN BAKES

When life gets tough from extended shifts at the job, several projects with close deadlines and obligatory family functions over the entire weekend, whippin’ up something fast is just what I need with the least amount of kitchen time.  For this reason, I always resort to my never-fail friends of Betty Crocker, Duncan Hines and Pillsbury and I’m not ashamed to say it.

So yea, in case you’re just checking in for the first time, I’ve baked from scratch.  Hell, most of what I make is from all raw ingredients but today, not this one.  If you’re looking for a delicious moist chocolate cake recipe (from scratch) see here and you most certainly can substitute it for the boxed version.

Now, onto how great this cake tastes!

Chocolate Coconut Malibu Rum Cake | URBAN BAKES

It has the most tender delicate crumb I’ve ever had, EVER.  Obviously due to the cream and rum-Hello!

It’s perfectly moist leaving your mouth a little numb with rum. Just perfect.  And with a light coat of rum-flavored whipped cream topped with shredded toasted coconut, need I say more?!

Do you remember I once mentioned how much I despise coconut?  Well, normally I do or should I say, ‘I once did’ because toasted coconut tastes way better than straight out from the bag.

Toasting gives it a slight crunch, a little bite to the soft cake.  And if you’ve ever had shredded coconut straight from the bag then, you know how sweet it can be (a turn off for me).  However toasting it for 5 minutes  at 350°F can change everything.  From a bland white color, a mushy mouth feel and super sweet flavor to a gorgeous light tan, crisp and mellowed sweetness – all the better.

This cake is definitely worth a shot (of rum-LOL).  ENJOY!

Chocolate Coconut Malibu Rum Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 4 hours

Yield: 15 slices

Chocolate Coconut Malibu Rum Cake


  • 1 box devil’s food/dark chocolate cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 3/4 cup whipping cream
  • 3/4 cup fat-free milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup Malibu rum
  • 1 cup heavy whipping cream
  • 2 tablespoons Malibu rum or 1 teaspoon rum extract
  • 1-2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut, toasted


  1. Heat oven to 350°F. Grease 13 x 9-inch pan; set aside.
  2. In large bowl, beat cake mix, water, oil and eggs. Pour into pan.
  3. Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 5 minutes.
  4. In large chilled bowl, stir whipping cream, both milks and rum; set aside.
  5. Using a long-tined fork, pierce top of hot cake approximately every half-inch.
  6. Pour whipping cream mixture evenly over hot cake. Cover and refrigerate for 3 hours or until most of the whipping cream mixture is absorbed into the cake.
  8. In large chilled bowl using an electric mixer, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.
  9. Frost cake with whipped cream and evenly sprinkle toasted coconut.
  10. Serve chilled and store covered in refrigerator. ENJOY!


Chocolate Malibu Rum Cake slightly adapted by Betty Crocker The Big Book of Cakes.

Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.

Recipe source:

Chocolate Coconut Malibu Rum Cake | URBAN BAKES

Close up of holes from a long-tined fork from step 5

Have you made any of my recipes?  I would love to see them.  Snap a pic and use the #urbanbakes on your public Instagram and Twitter.

18 Responses to Chocolate Coconut Malibu Rum Cake

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  1. Hi Connie
    Is this cake freezable? If not, how long will the sponge last before serving- hoping a couple of days?

    ESTHER PEYROVI says: July 31, 2016 at 4:08 AM
    • Hi Esther, I have not frozen this cake myself but I can’t imagine it cannot be. It may however, change the texture once thawed since this cake does hold much liquid. If not frozen, this cake can be chilled for up to 3-5 days for best results.

  2. Thank U the Wonderful cake recipes.. i want to know if is not an inconvenience.. im Not good at all whn the recipes are by Grams..I need to knw in a Cup what is 125 grm of melted butter,200 gram of condensed milk, 350 gr of constarch of flour, or if you have a chart with grams that u can post to have an idea about Grams & Cups measurement would apreaciate that & Thank you fr U help!

    • Hi R. Hernandez, I came across this site that might help you: Please note there may be a difference between liquid measurements versus dry measurements. In most cases, if you cannot use cups to measure the liquid ingredients, you can use ounces. If you need further assistance, you can Google search: “google measurement converter” and in there you can easily convert units. Hope this helps!
      – Connie

  3. Hello
    I stumble upon this recipe while searching for stuff to do with Malibu Rum.
    I’ve used a round pan instead.
    Turn up pretty good.
    I’m gonna serve it tonight for New years eve.
    Thanks for the recipe.


  4. I made this recipe and I spooned the liquid over the cake and made sure it was going into the holes. I also poked more holes when the original holes filled up. It took longer but I didn’t have a bottom full of liquid. it was delicious.

    Carmela DiSorbo Glynn says: September 5, 2014 at 2:54 AM
  5. Hi there! Sorry this happened to you. I felt that the original quantity of the liquid (filling) portion of the recipe was a little much as well, so the amount shown here has already been decreased. If you’re using boxed cake mix (which tends to be more moist than most scratch versions), I would recommend to halve the liquid portion to prevent an overly soaked cake. Keep in mind, this cake is intended to remain wet but not fall apart when cut.
    Extra precautionary measures:
    1) As you evenly pour the liquid across the cake, check the sides and stop pouring once you see the liquid begin to rise about 1/8th to 1/4th up the sides of the pan.
    2) Make sure the cake is still hot when you pour the liquid. If the cake is too cool, it will not absorb the liquid filling correctly and may settle straight to the bottom.
    3) Lastly, allow at minimum 3 hours to cool in fridge for proper soaking.
    I hope you’re able to try this again. I feel strongly cutting the liquid portion in half should do the trick. Let me know how this works. :-)

    • Thank you for the reply back. Oh we will try this again, and I am sure once I cut the liquid in half it will work just fine. It is a very delicious cake and I really enjoyed making it and eating it. I posted it on my blog and put a link to where I got the recipe from. Thanks again.

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