Carey’s Coconut Rum Bundt Cake

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 ½ cups white sugar ½ cup butter ½ cup unsweetened apple sauce 5 eggs ¼ cup coconut flavoured rum ¾ cup buttermilk 1 cup sweetened flaked coconut

Directions:

• Preheat oven to 350° F.
• Grease and flour 12-cup bundt pan.

FOR BATTER

• Combine flour, baking powder and salt in medium bowl.
• Beat granulated sugar, butter and apple sauce in large mixing bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add coconut flavoured rum.  Beat.
• Alternate adding flour mixture and buttermilk.
• Fold in flaked coconut.

TO ASSEMBLE

• Bake for 60 minutes or until wooden pick inserted in cake comes out clean.
• Cool for 20 minutes in pan on wire rack. Invert onto wire rack to cool completely.
• Dust with icing sugar.