Step 1

Kick the tires and light the fires and preheat your oven to 350 degrees.

Step 2

Grease and flour a 10-inch bundt pan and set aside.

Step 3

Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

Step 4

Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment.

Step 5

Add in the vanilla, mixing in completely.

Step 6

Add the eggs one at a time to the sugar mixture, beating well after each addition.

Step 7

Add the flour mixture and sour cream alternately and beat until well mixed.

Step 8

Mix in the coconut completely.

Step 9

Pout batter into a greased and flour bundt pan.

Step 10

Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.

Step 11

Cool for 5 minutes then turn onto a wire baking rack to cool completely.

Step 12

Melt the butter in a medium-sized saucepan over medium heat.

Step 13

Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly.

Step 14

Stir in the rum and continue to heat for another 30 seconds.

Step 15

Remove from the heat and set aside.

Step 16

Beat the whipping cream and sugar together until peaks form.

Step 17

Divide the cake into three parts.

Step 18

Place one layer of cake on the bottom of the trifle bowl.

Step 19

Drizzle one third of the Rum Sauce on top of the cake.

Step 20

Cut large marshmallows in half, then place a layer of marshmallows on top of the cake.

Step 21

Place a layer of whipped cream on top, using one third of the whipped cream.

Step 22

Repeat layers.

Step 23

Top with toasted coconut.

Step 24

Refrigerate overnight then serve.