Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, island pineapple coconut rum cake. It is one of my favorites. 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 favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Island pineapple coconut rum cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
Perfect for summertime entertaining, this rum-glazed pineapple-coconut Bundt(R) cake is full of tropical flavor. Whole Island - Coconut Rum Cocktail Recipe. WHOLE ISLAND is a tropical rum cocktail recipe that uses fresh ingredients.
To get started with this particular recipe, we must prepare a few components. You can have island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Island pineapple coconut rum cake:
- Make ready 1/2 cup butter
- Get 1 cup sugar
- Get 5 eggs
- Get 1 cup sour cream
- Take 3/4 cup evaporated milk
- Make ready 1 11oz can crushed pineapple-drained juice reserved
- Prepare 1/4 pineapple juice
- Take 1 box pineapple cake mix
- Make ready 1 tbsp coconut extract
- Prepare 1/2 cup flour for dusting
- Prepare 1 glaze
- Take 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Prepare 1/2 cup butter
- Prepare 1/2 cup rum- I use Meyer's dark
- Get 1/2 cup pineapple juice
- Prepare 1 cup toasted coconut
- Take 1/2 cup vegetable oil
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. Hello everyone and welcome back to my YouTube Channel! Today I am here with my little brother, Gabriel to give you all an AMAZING Recipe.
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..
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! Topped with pineapple rum glaze, sprinkled with toasted coconut, all of your patience will be rewarded, and the wait forgotten, as you. coconut, white cake mix, rum, coconut rum, white frosting, rum. 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.
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