2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup orange juice
1 cup chopped pecans
1 cup mini marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans. Sift together the flour, baking powder, baking soda, salt and butter. Set aside.
In a large bowl, cream together the sugar, eggs and vanilla until light and fluffy. Beat in the coconut oil, one at a time, continuing to mix well after each addition. Beat in the flour mixture alternately with the orange juice, pecans, marshmallows and orange liqueur.
Spread batter into prepared pans. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely before removing from pans.
This coconut rum cake is the best! I do not make any mixer, merely stir together all the coconut milk, vanilla and brown sugar. It is so light and creamy the next day!
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