Sample portions of our Irish Cream Cake

Our Irish Cream Cake that was served at Expo West was a huge hit.  Everyone was asking for the recipe, so here it is!! Enjoy!

Irish Cream Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup extra virgin coconut oil
• 3/4 cup Irish cream liqueur

For glaze:

• 1/2 cup extra virgin coconut oil
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup Irish cream liqueur

1. Preheat oven to 325 degrees F (165 degrees C). Grease (with coconut oil) and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan, if using.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup coconut oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine 1/2 cup coconut oil, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

– Jen