Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, island pineapple coconut rum cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Island pineapple coconut rum cake is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Island pineapple coconut rum cake is something that I’ve loved my whole life.
This Pineapple Coconut Cake Recipe is the most moist and delicious pineapple coconut cake perfected with a smooth, sweet and flavorful pineapple filling and topped with a creamy rich coconut buttercream making this Southern classic cake one for the ages! 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 cook 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:
- Get 1/2 cup butter
- Make ready 1 cup sugar
- Take 5 eggs
- Prepare 1 cup sour cream
- Take 3/4 cup evaporated milk
- Prepare 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
- Get 1/2 cup flour for dusting
- Prepare 1 glaze
- Prepare 1/2 cup light brown sugar
- Prepare 1/2 cup white sugar
- Take 1/2 cup butter
- Prepare 1/2 cup rum- I use Meyer's dark
- Prepare 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Prepare 1/2 cup vegetable oil
Coconut Malibu rum, pineapple juice, ginger ale, and grenadine syrup will make you think you're on a tropical island with this cocktail 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.
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..
A piece of our Pineapple-Coconut Cake is a marvelous combination of sweet pineapple, tangy cream cheese, and nutty toasted coconut. Pineapple-Coconut Cake. this link is to an external site that may or may not meet accessibility guidelines. Enjoy a taste of island living with these Coconut Pineapple Upside Down Cakes. Lovely cake flavored with tropical rum, serve with ice cream for a nice summer treat! Adapted from a recipe by chef Griffin Bufkin at Southern Soul Barbecue in St.
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