Dessert | Coconut Rum Cake With Dulce de Leche Filling

For the cake:

• 1 box of Duncan Hines cake mix - I picked up the French vanilla one, anyone could work
• Three eggs
• 1 cup of coconut cream or milk
• 1/4 cup of Rumchata or any kind of rum you prefer
• 1/3 cup of cup of coconut oil

Blend all ingredients together until there are no flour lumps and the batter is smooth

Bake at 350 degrees Fahrenheit for about 20 minutes in two small round pans, this depends on the size you'd like to make your cake. They were baked in about 20-25 minutes & cooled for about 15 minutes on a cooling rack.

For the filling

• 1 can of La Lechera Dulce De Leche 

For the frosting

• 16 oz of cream cheese
• 1 table spoon of vanilla extract
• granulated sugar - added this until it was the right "sweet"
• 3 Tablespoons of Rumchata, any other kind of rum is fine

P.s. I played around with the frosting until it was good enough for me. You will want to keep it cold otherwise once you begin to decorate the cake the frosting will not come out the way you want.

P.s.s. This cake will also look great with roasted coconut shavings on top! The fruit was a last minute decision, but it came out great!

Enjoy!