"Busy-Bee" Coconut Honey Rum Cake

Ingredients

  • Yellow or White cake mix of good quality
  • (plus ingredients called for on cake mix box, generally water, vegetable oil and eggs)
  • 3 Tbsp. 
    BeeMaid Honey
  • 1 tsp. 
    Lemon Zest
  • 1 tsp. 
    Coconut Extract
  • Frosting
  • 1 stick 
    Softened Butter
  • 1 cup 
    Icing Sugar
  • 1 tsp. 
    Lemon Zest
  • 2 Tbsp. 
    Coconut Milk (not Syrup)
  • 3 Tbsp. 
    BeeMaid Honey
  • 1/2 tsp. 
    Coconut Extract
  • 2 Tbsp. 
    Melted BeeMaid Honey
  • 2 Tbsp. 
    Dark Rum
  • 1 cup 
    Coconut flakes (enough to cover frosting)

Directions

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.  

Frosting 
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.