Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, island pineapple coconut rum cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Whole Island - Coconut Rum Cocktail Recipe. WHOLE ISLAND is a tropical rum cocktail recipe that uses fresh ingredients. Kiwi, pineapple, and orange go head to head with this delicious cocktail!
Island pineapple coconut rum cake is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Island pineapple coconut rum cake is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook 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
- Prepare 1 cup sugar
- Prepare 5 eggs
- Prepare 1 cup sour cream
- Take 3/4 cup evaporated milk
- Prepare 1 11oz can crushed pineapple-drained juice reserved
- Take 1/4 pineapple juice
- Prepare 1 box pineapple cake mix
- Make ready 1 tbsp coconut extract
- Take 1/2 cup flour for dusting
- Get 1 glaze
- Prepare 1/2 cup light brown sugar
- Prepare 1/2 cup white sugar
- Take 1/2 cup butter
- Make ready 1/2 cup rum- I use Meyer's dark
- Take 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Get 1/2 cup vegetable oil
This Pineapple Rum Cake Recipe starts with a homemade buttery sour cream pound cake with a lovely texture and pineapple flavor like my Pineapple Sheet Cake or Pineapple Here come the rum cakes. Decadent pound cakes drenched in buttery rum syrup and decked out with glazes galore. Pour into prepared pan and bake I pressed the coconut into the cream to shape like a pineapple. Chill well or you can freeze.
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..
Garnish with pineapple leaves and some pineapples. 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. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
So that’s going to wrap this up with this exceptional food island pineapple coconut rum cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
