Vizcaya VXOP: It’s Not Just For Drinking Anymore

Of course you love to sip a glass of Vizcaya VXOP Cask 21 rum on its own, with a cigar, or as a digestif after dinner, but did you ever think about using it to create a unique and delicious dessert?

With its delicate sweetness and aromas of brown sugar, caramel, vanilla and spice, Vizcaya is the perfect way to add sophistication to pound cake. Top it off with an easy-to-make cream cheese and coconut frosting, and you have an elegant, simple dessert that would be ideal to take to a Fourth of July party this weekend.

Feeling extra decadent? Pair a slice of this divine cake with a ring of grilled pineapple, and pour a glass of Vizcaya to accompany it. Enjoy!

Vizcaya VXOP Rum Cake with Cream Cheese and Coconut Frosting

1 bakery pound cake
1 ½ c. Vizcaya VXOP Cask 21 Rum
1 (3 oz.) package cream cheese, softened
¼ c. butter, softened
1 tsp vanilla extract
1/8 tsp salt
2 c. confectioner’s sugar
1 c. sweetened flaked coconut, divided

Unwrap the cake and place it in a large, shallow baking dish. Pour the Vizcaya into the dish, taking care not to pour it over the cake, and let the cake sit until it has absorbed all of the rum.

Make frosting:

Combine the next five ingredients (through sugar) in a large mixing bowl. Beat with an electric mixer on low to medium speed until the frosting is fluffy. Using a wooden spoon or spatula, gently stir in ½ cup coconut. Spread the frosting over cake.

If desired, carefully toast the remaining coconut in a dry skillet over medium heat, stirring, until it is golden brown and fragrant. Let cool, then use toasted coconut to garnish the frosted pound cake.

Published in: on July 1, 2010 at 11:00 AM  Leave a Comment  
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