Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Island pineapple coconut rum cake is something which I’ve loved my entire life. They are nice and they look fantastic.
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. This post may contain affiliate links.
To get started 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 cook it.
The ingredients needed to make Island pineapple coconut rum cake:
- Make ready 1/2 cup butter
- Prepare 1 cup sugar
- Make ready 5 eggs
- Make ready 1 cup sour cream
- Make ready 3/4 cup evaporated milk
- Get 1 11oz can crushed pineapple-drained juice reserved
- Get 1/4 pineapple juice
- Get 1 box pineapple cake mix
- Get 1 tbsp coconut extract
- Take 1/2 cup flour for dusting
- Take 1 glaze
- Prepare 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Make ready 1/2 cup butter
- Take 1/2 cup rum- I use Meyer's dark
- Make ready 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Make ready 1/2 cup vegetable oil
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. This Pineapple Coconut Cake recipe is the best! Moist pineapple cake layers are filled with a coconut cream cheese and pineapple filling.
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..
It would be great for all sorts of spring or summertime parties. It reminds me in some ways of our Pina Colada Cake, only there's no rum flavor- haha- and. Lovely cake flavored with tropical rum, serve with ice cream for a nice summer treat! What I would do in that case is sprinkle the layers with rum… This cake is excellent!! I love coconut and pineapple.best cake recipe ever!!
So that’s going to wrap this up for this special food island pineapple coconut rum cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
