Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, island pineapple coconut rum cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion! Island Rum Cake for Every Occassion!
Island pineapple coconut rum cake is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Island pineapple coconut rum cake is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Island pineapple coconut rum cake:
- Take 1/2 cup butter
- Get 1 cup sugar
- Make ready 5 eggs
- Make ready 1 cup sour cream
- Get 3/4 cup evaporated milk
- Get 1 11oz can crushed pineapple-drained juice reserved
- Take 1/4 pineapple juice
- Prepare 1 box pineapple cake mix
- Get 1 tbsp coconut extract
- Make ready 1/2 cup flour for dusting
- Prepare 1 glaze
- Make ready 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Prepare 1/2 cup butter
- Take 1/2 cup rum- I use Meyer's dark
- Take 1/2 cup pineapple juice
- Make ready 1 cup toasted coconut
- Prepare 1/2 cup vegetable oil
Lovely cake flavored with tropical rum, serve with ice cream for a nice summer treat! A piece of our Pineapple-Coconut Cake is a marvelous combination of sweet pineapple, tangy cream cheese, and nutty toasted coconut. Pineapple-Coconut Cake. this link is to an external site that may or may not meet accessibility guidelines. The Best Pineapple Coconut Dessert Recipes on Yummly
Steps to make Island pineapple coconut rum cake:
- Preheat oven to 350. Butter and flour bunt pan. Shake out excess flour.
- Cream together butter and oil in large mixing bowl beat until fluffy. Slowly pour in sugar and continue to beat until fluffy, about 2 minutes. Beat in one egg at a time. Stir in cake mix and drained crushed pineapple. Blend until smooth. Add sour cream, pineapple juice, evaporated milk and coconut extract. Still until smooth.
- Bake in preheated oven until cake springs back when presses with finger.60-70 minutes. Let cake rest in pan while preparing glaze.
- The glaze. Melt 1/2 cup butter in saucepan over medium heat. Stir in both sugars bring to a gentle simmer. Stir in rum and cook until sugars have dissolved. Unmold cake and pierce holes with fork or I use a chop stick. Pour glaze evenly over cake and reserve a half cup. Garnish with toasted coconut. Add 1/4 cup of evaporated milk to leftover sauce simmer additional 10 minutes. Makes a wonderful rum sauce topping..
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