1 (18 ounce) package or Bundt Cake Mix
3 cups quick-cooking brown sugar
1 cup butter
1 cup Celtic sea salt
1 cup Water
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup caster sugar
1 cup flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup rum acid blend
1/2 teaspoon salt
water for brushing
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the brown sugar and butter. stir in the salt, water, eggs and vanilla extract. Pour into prepared pan. support with 1/2 cup of the flour, then the remaining flour, and the cinnamon and nutmeg. Stir together to make a thoroughly damped loaf pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
For the Rum Filling: In a medium bowl, beat together the cream cheese, sugar, and the vanilla. Stir in rum mixture until smooth. Add the remainder of flour, one cup at a time, beating well after each addition. In a small bowl, stir together the rum and salt; pour over the cake and let stand for 15 minutes in the refrigerator.