Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, island pineapple coconut rum cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Perfect for summertime entertaining, this rum-glazed pineapple-coconut Bundt(R) cake is full of tropical flavor. Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion!
Island pineapple coconut rum cake is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Island pineapple coconut rum cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Island pineapple coconut rum cake:
- Get 1/2 cup butter
- Get 1 cup sugar
- Prepare 5 eggs
- Prepare 1 cup sour cream
- Get 3/4 cup evaporated milk
- Make ready 1 11oz can crushed pineapple-drained juice reserved
- Prepare 1/4 pineapple juice
- Make ready 1 box pineapple cake mix
- Take 1 tbsp coconut extract
- Make ready 1/2 cup flour for dusting
- Take 1 glaze
- Take 1/2 cup light brown sugar
- Make ready 1/2 cup white sugar
- Get 1/2 cup butter
- Make ready 1/2 cup rum- I use Meyer's dark
- Make ready 1/2 cup pineapple juice
- Make ready 1 cup toasted coconut
- Prepare 1/2 cup vegetable oil
Today I am here with my little brother, Gabriel to give you all an AMAZING Recipe. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist.
Instructions 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..
View top rated Rum pineapple coconut cake recipes with ratings and reviews. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses pecan, coconut milk, cherry, egg, rum, coconut flake, butter, pineapple, brown sugar, cake mix. Lovely cake flavored with tropical rum, serve with ice cream for a nice summer treat! Cake with Pineapple, Coconut and Chocolate Mousse.
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