Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, island pineapple coconut rum cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Island pineapple coconut rum cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Island pineapple coconut rum cake is something which I’ve loved my whole life.
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!
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 1/2 cup butter
- Make ready 1 cup sugar
- Get 5 eggs
- Get 1 cup sour cream
- Take 3/4 cup evaporated milk
- Get 1 11oz can crushed pineapple-drained juice reserved
- Get 1/4 pineapple juice
- Prepare 1 box pineapple cake mix
- Prepare 1 tbsp coconut extract
- Get 1/2 cup flour for dusting
- Get 1 glaze
- Take 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Make ready 1/2 cup butter
- Prepare 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
Decadent pound cakes drenched in buttery rum syrup and decked out with glazes galore. 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! Rum-Spiked Grilled Pineapple with Toasted Coconut. Pineapple Upside Down Cake On Steroids! It'a good boozy cake, and the nuts and coconut put it over the top.
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