Malibu Rum Glazed Kiwi & Coconut Cake


For the cake:

1 1/2 cups cut Zespri kiwifruit (about 5 large kiwi's, a little more or less is okay)
1 cup brown sugar
zest of one large lemon
1 egg
1/4 cup canola oil
1/4 applesauce
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup walnuts, toasted and chopped
1/2 cup desiccated coconut (or any kind of coconut you can find)
2 tablespoons Malibu Rum

For the glaze:
3/4 cup powdered sugar
1/4 cup Malibu Rum
1 kiwi, peeled and sliced, for garnish

Preheat over to 350 degrees Fahrenheit. Grease a 9" loaf pan. Line pan with waxed paper.

Peel and chop Kiwi. Place into medium sized saucepan. Add brown sugar and lemon zest.  Bring mixture to a boil and cook for one minute. Remove from heat.  With a hand mixer, combine egg, oil, applesauce, and Malibu Rum.  In a medium sized bowl, sift together flour, baking powder, and salt.   Add baking soda to the kiwi mixture and stir until it bubbles.  Pour fruit mixture into egg mixture and stir to combine.  Fold in the dry ingredients to the fruit and egg mixture.  Fold in the walnuts and coconut. Stir until just combined.  Pour batter into prepared pan and top with sliced kiwi.  Bake in preheated oven for 55 minutes or until a toothpick inserted into the middle comes out clean. 
Cool cake in pan for 10 minutes, then remove from pan and allow to finish cooling on a wire rack.

Once the cake has cooled, prepare the glaze. Sift the powdered sugar into a small bowl. Add the Malibu Rum and whisk until smooth and shiny. Place cake (still on wire rack) on top of a cookie sheet with edges. Pour glaze evenly over cake, allowing excess to run down into the cookie sheet (makes for easy clean up).  Allow glaze to harden, slice and serve!
Recipe adapted from Cafe Enchantee