Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, island pineapple coconut rum cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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!
Island pineapple coconut rum cake is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Island pineapple coconut rum cake is something which I’ve loved my entire life.
To begin with this particular recipe, we must first 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
- Make ready 1 cup sugar
- Get 5 eggs
- Take 1 cup sour cream
- Take 3/4 cup evaporated milk
- Get 1 11oz can crushed pineapple-drained juice reserved
- Get 1/4 pineapple juice
- Make ready 1 box pineapple cake mix
- Prepare 1 tbsp coconut extract
- Make ready 1/2 cup flour for dusting
- Get 1 glaze
- Prepare 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Take 1/2 cup butter
- Take 1/2 cup rum- I use Meyer's dark
- Get 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Take 1/2 cup vegetable oil
Today I am here with my little brother, Gabriel to give you all an AMAZING Recipe. 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. Enjoy a taste of island living with these Coconut Pineapple Upside Down Cakes.
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..
Pour into prepared pan and bake I pressed the coconut into the cream to shape like a pineapple. Chill well or you can freeze. Garnish with pineapple leaves and some pineapples. Adapted from a recipe by chef Griffin Bufkin at Southern Soul Barbecue in St. A rustic, Southern take on a classic.
So that’s going to wrap this up for this exceptional food island pineapple coconut rum cake recipe. Thanks so 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 bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
