Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, island pineapple coconut rum cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Island pineapple coconut rum cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Island pineapple coconut rum cake is something which I have loved my entire life. They’re nice and they look wonderful.
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!
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:
- Take butter
- Prepare sugar
- Make ready eggs
- Get cup sour cream
- Make ready cup evaporated milk
- Get 11oz can crushed pineapple-drained juice reserved
- Take pineapple juice
- Take box pineapple cake mix
- Make ready coconut extract
- Take cup flour for dusting
- Get glaze
- Make ready light brown sugar
- Take white sugar
- Prepare butter
- Prepare rum- I use Meyer's dark
- Make ready pineapple juice
- Get toasted coconut
- Make ready 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.
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..
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 special food island pineapple coconut rum cake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
