Hello everybody, it’s Sophie, welcome to my recipe website. Today, I will show you a way to make a distinctive dish, island pineapple coconut rum cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Island pineapple coconut rum cake is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Island pineapple coconut rum cake is something that I have loved my entire life. They’re nice and they look wonderful.
Island pineapple coconut rum cake kathy.kreon Bradenton, Florida. 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.
To begin with this 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:
- Get 1/2 cup butter
- Get 1 cup sugar
- Make ready 5 eggs
- Get 1 cup sour cream
- Make ready 3/4 cup evaporated milk
- Make ready 1 11oz can crushed pineapple-drained juice reserved
- Get 1/4 pineapple juice
- Get 1 box pineapple cake mix
- Prepare 1 tbsp coconut extract
- Prepare 1/2 cup flour for dusting
- Make ready 1 glaze
- Get 1/2 cup light brown sugar
- Make ready 1/2 cup white sugar
- Take 1/2 cup butter
- Prepare 1/2 cup rum- I use Meyer's dark
- Make ready 1/2 cup pineapple juice
- Make ready 1 cup toasted coconut
- Get 1/2 cup vegetable oil
Allow the cake to thaw in the fridge with the plastic wrap removed. How To Store Pineapple Rum Cake? Store your rum cake covered in the fridge. Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple.
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..
This is the perfect bundt cake for any occasion!. Island Rum Cake for Every Occassion! Today's Caribbean Spiced Rum Cake brims with treasures from the islands. Coconut, almond, pineapple, vanilla and of course spiced rum infuse their opulence into this cake. The cake layers are then soaked in a rum-canned pineapple syrup before being assembled for a rum-y kick.
So that’s going to wrap this up for this special food island pineapple coconut rum cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to island pineapple coconut rum cake cooking. Go on get cooking!
