2 cups margarine
2 (12 fluid ounce) cans coconut rum
2 cups boiling water
4 teaspoons vanilla extract
4 cups white sugar
1 1/2 cups heavy whipping cream
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 tablespoons cornstarch
In a medium saucepan or pan of water, melt margarine. Stir in coconut rum. Bring to a boil. Remove from heat, and pour in boiling water. Stir stirring constantly. Remove from heat and stir in coconut rum. Let cool slightly.
In a small saucepan, mix sugar, cream, oil, and vanilla extract. Gradually pour all over meat. Cover, and cool to room temperature. Spread mixture on meat.
Place meat in a large roasting pan. Bake at 350 degrees for 1 hour, or until no longer pink in the center. Remove meat from oven and let cool to room temperature. Serve warm or cold.