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Malibu Rum Cake Trifle

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Malibu Rum Cake Trifle
Malibu Rum Cake Trifle

So you know those Hostess Snoballs, the pink coconut covered treats?

Mike swears that this trifle tastes exactly like them. Weirdly enough, this would never have been the trifle that I would have pegged as Mike’s favorite, especially since I put marshmallows in it.

This was a mistake trifle.

This was a ruined-my-coconut-rum-cake  creation. That’s what you do, when you ruin a cake. Make a trifle out of it. Bless you, trifle inventor. I only swore a bit when this cake stuck to the pan.

Ok fine. I swore a lot.

I was GOING to make a gorgeous coconut rum cake- which reminds me, that it still on the docket dang it!- but I had to turn it into a trifle and was totally sidetracked.

But hey, a boozy trifle? Yes please! The secret is in the sauce, ladies and gentleman. That gorgeous rum and butter sauce that you can see between the layers.

MalibuRumCakeTrifle2

You can make this trifle one of two ways.

One. Make a white cake mix, add in two teaspoons of coconut flavoring, then add in a cup of flaked sweetened coconut. Done.

OR you can make a coconut bundt cake from scratch, then swear when it sticks to the pan and then turn it into a trifle.

Your choice. The homemade cake is dense and good in this trifle and cussing in the kitchen is always a good time!

The cake mix would be light and fluffy and wouldn’t be the same consistency, but I like to give you all options.

Should I write a list of appropriate cuss words too?

Oh, it’s always choose your own adventure with Magpie, isn’t it?

Happy Baking!

Love you more than cussing,

Karlynn

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Easy and delicious coconut trifle that is made perfect with the addition of Malibu rum! #trifle #dessert #coconut #rum

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Malibu Rum Cake Trifle

Easy and delicious coconut trifle that is made perfect with the addition of Malibu rum!
5 from 2 votes
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Course
Dessert
Cuisine
American
Servings
12
Calories
390
Author
Karlynn Johnston

Ingredients

Cake Ingredients

  • 1 1/2 cups white sugar
  • 1 cup butter
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup of Sour Cream
  • 1 cup sweetened flaked coconut

Malibu Rum Syrup

  • ¾ cup salted butter
  • cups granulated sugar
  • ¼ cup water
  • ½ cup Malibu Rum

Trifle Ingredients

  • 1 coconut cake see the recipe about or use a white cake mix with 2 tsp coconut flavoring and 1 cup flaked sweetened coconut added to it
  • 2 cups whipping cream
  • 2 tsp white sugar
  • 1 bag large marshmallows
  • 1/4 cup toasted coconut for topping

Instructions

Homemade Coconut Cake

  1. Kick the tires and light the fires and preheat your oven to 350 degrees.
  2. Grease and flour a 10-inch bundt pan and set aside.
  3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  4. Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment.
  5. Add in the vanilla, mixing in completely.
  6. Add the eggs one at a time to the sugar mixture, beating well after each addition.
  7. Add the flour mixture and sour cream alternately and beat until well mixed.
  8. Mix in the coconut completely.
  9. Pout batter into a greased and flour bundt pan.
  10. Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.
  11. Cool for 5 minutes then turn onto a wire baking rack to cool completely.

To make the Malibu Rum Sauce

  1. Melt the butter in a medium-sized saucepan over medium heat.
  2. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly.
  3. Stir in the rum and continue to heat for another 30 seconds.
  4. Remove from the heat and set aside.

To assemble trifle:

  1. Beat the whipping cream and sugar together until peaks form.
  2. Divide the cake into three parts.
  3. Place one layer of cake on the bottom of the trifle bowl.
  4. Drizzle one third of the Rum Sauce on top of the cake.
  5. Cut large marshmallows in half, then place a layer of marshmallows on top of the cake.
  6. Place a layer of whipped cream on top, using one third of the whipped cream.
  7. Repeat layers.
  8. Top with toasted coconut.
  9. Refrigerate overnight then serve.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 390kcal, Carbohydrates: 45g, Protein: 3g, Fat: 22g, Saturated Fat: 14g, Cholesterol: 77mg, Sodium: 370mg, Potassium: 123mg, Fiber: 1g, Sugar: 28g, Vitamin A: 630IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 1.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Coconut Rum Trifle

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jennifer Martin says

    I am allergic to coconut!!! Can this still be made leaving the coconut out and it still taste good? Is there a substitute at all?

  2. Hope says

    Hello. Only the cake recipe shows, was the recipe for the sauce/cream posted? Thanks.

    • Karlynn Johnston says

      Fixed! For some reason the rest of the recipe was wiped out, thanks for letting me know!5 stars

  3. Adagirl says

    Great recipe, but beware of how large your trifle bowl is. I have a large footed one. I had to double the whipped cream in order to even put a semi-thin layer three times. The amount listed couldn’t even begin to cover my bowl times three. Marshmallows too. I skipped top layer of marshmallows because one bag couldn’t even begin to cover three layers.

    • Yvonne says

      If this recipe doesn’t make enough to fill a trifle dish, use parfait glasses for individual servings.5 stars

  4. Mark Wicklund says

    the booze has nothing to do with it..cough cough

  5. Joy Velozo says

    This sounds delicious! And I have certainly turned more than one can’t go on rolling into a trifle in my lifetime 😉 as for the cuss words, no help needed I think I made up a few new ones

  6. The Kitchen Magpie says

    Nope that’s just straight rum for the lake. 😉

  7. Mary-Anne Bureyko Reid says

    You making this all for yourself to take to the lake… Might need it…. 🙂

  8. The Kitchen Magpie says

    I’d make the cake mix so it’s easy and fast! You could make the bundt as well. Depends if you want light and fluffy or a little denser!

  9. Ida Pence Waterous says

    Oh yes – very similar to a pina colada cake recipe I had but I like this. Might bring to 4th of July party.

    • Trish Mavrick says

      Use glad bake, I swear by it. Have had disasters where the middle of the cake stayed in the pan – no more with Glad Bake!!

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