Malibu Sunset Cake

Intensive Cake Unit
by Intensive Cake Unit
1 cake
1 hr

“Opportunity is missed by most people, because it is dressed in overalls and looks like work.” – Thomas Edison

Yeahh, I know – familiar, right? I’d heard that one before; you probably have too. And it’s not such a bad thought, right? Little bit of work = new opportunities!

Here’s the thing I never thought much about until recently though….I don’t really mind work. My tendency though….my tendency is to try to avoid NEW work! The new things, the hard things, the unfamiliar things, the things I’m trying for the first time feeling nervous because I’ve never done them before.

I was absolutely feeling that during this recipe process! I’d been gifted some cake mixes as part of a blogger-driven giveaway hosted by Miss Jones Baking Company, and wanted to make sure I showcased their products well. I didn't need to worry though - their products definitely delivered; I was thrilled with the way the cake came together, and for this awesome opportunity to partner with another group of amazing bakers.

My inspiration for this cake came from the Malibu Sunset drink – check out what I made with their products + just a few of my own supplies. Recipe below!

Recipe details
  • 1  cake
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  •  2 boxes Miss Jones Bakes ‘Ultimate Vanilla’ Cake mix (or vanilla boxed cake mix of your choice)
  • 6 eggs
  • ½ cup milk
  • ½ cup Malibu Coconut Rum
  • 1 cup melted unsalted butter
  • 2 drops pink gel food color, 8 drops yellow liquid (or 2 drops gel) food color
Frosting / Drip / Decorations
  • 2 containers frosting – I used Miss Jones Vanilla Buttercream frosting, but you could use any grocery store frosting or make your own!
  • 2 drops red + 2 drops yellow gel food color  
  • 1 8- or 9-inch cardboard cake circle
  • Small piping bag & small tips
  • 9-10 marascino cherries
  • 1 can pineapple slices
  • 2-3 orange slices, sliced to the center
  • Cocktail glass of your choice
  • 1 cup white chocolate chips + 1/4 cup whipping cream + 1 drop pink & 1 drop yellow food coloring , melted together to make ganache for cake drip
  • 3-4 cocktail sticks
  • - Cake leveler, cake turntable, offset spatula, and bench scraper - not all 100% necessary but incredibly helpful! 
 Heat oven to 350F. Grease and flour (or line with parchment paper rounds) the bottoms of three 8-inch round pans.
Combine cake mix, eggs, milk, coconut rum, and butter, and beat with a whisk until just combined, scraping the sides of the bowl as needed. Divide evenly between three bowls to color your cake layers (I found a kitchen scale helpful for this part).
Color one layer with one large drop pink gel food color, the next with a smaller drop of gel food color plus 4 drops yellow liquid or 1 drop yellow gel food color, and the last with 4 drops yellow liquid or 1 drop yellow gel food color (to make a pink, orange, and yellow layer).
Bake cakes in the center of the oven for 29-35 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before frosting.
This is a great time to prep your frosting!
Frosting / Drip / Decorations
 Divide your frosting into 1 larger and 3 smaller parts – I used about 2/3 of one container to fill and crumb-coat my cake, and colored the rest of the frosting and used it to cover the cake. To be honest, if I were doing the cake over I’d probably use 3 containers of frosting; apparently I use more frosting than most!
Divide the remainder of your frosting into 3 parts, and color one pink, one orange (pink+yellow) and one yellow. I used pink at the base, orange in the middle, and yellow on top covering the cake with frosting. I find smoothing my frosting with an offset spatula and then a bench scraper to be the easiest way to get the sides smooth! Once your cake is frosted, place in the fridge to set the frosting and to chill the cake so the drip will set.
Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. 
I used small zip-lock bags to pipe this drip since my drip bottles were full of chocolate ganache from another project. A drip bottle would work well also!
When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to your piping bag or squeeze bottle. Squeeze about ¼ cup of the ganache into the cocktail glass, and then quickly invert the glass over the cake, pressing the glass into the cake at an angle (check out my video above for an extra guide on this step). Slowly drizzle ganache away from the glass, letting it fall down the edge of the cake to create drips.
Add maraschino cherries, pineapple chunks, and orange slices to the top of your cake! I skewered the pineapple and cherries with cocktail sticks, and added orange slice spirals to the back of the cake behind the glass. Pipe a few frosting swirls around the decorations as well, if you have me frosting left!
Annnd you’re done! Step back and admire your cake!!  
  •  Make this recipe? Let me know how it went - or find me on Pinterest or Instagram and tag @IntensiveCakeUnit in your photo!  
Intensive Cake Unit
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