"Busy-Bee" Coconut Honey Rum Cake



    Heat oven to 350ºF (325ºF for dark or nonstick pan). Greese and lighty flour bundt pan, or spray with baking spray.
    Follow the directions on the cake mix, while beating add 2 Tbsp. of BeeMaid honey, lemon zest and coconut extract.  Pour into greased, floured, non stick bundt pan.  Bake for 40-48 minutes, or until golden brown.  Let cake cool completely before frosting, about an hour.  

    In a medium bowl with electric mixer on low speed, beat together softened butter, icing sugar, lemon zest, milk, 2 Tbsp BeeMaid honey and coconut extract until well blended.  Increase speed to medium and beat for 30 seconds or until smooth.  With pastry brush, coat all sides of cake with melted BeeMaid honey and dark rum (whisked together), including the centre circle. Frost cake, over honey glaze, and press coconut into sides. 

    Dust with icing sugar lightly.  Chill for 1 hour before serving.