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Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, island pineapple coconut rum cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Island pineapple coconut rum cake is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Island pineapple coconut rum cake is something which I have loved my whole life.
To get started with this 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 1/2 cup butter
- Get 1 cup sugar
- Prepare 5 eggs
- Prepare 1 cup sour cream
- Make ready 3/4 cup evaporated milk
- Make ready 1 11oz can crushed pineapple-drained juice reserved
- Make ready 1/4 pineapple juice
- Prepare 1 box pineapple cake mix
- Prepare 1 tbsp coconut extract
- Take 1/2 cup flour for dusting
- Get 1 glaze
- Get 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Get 1/2 cup butter
- Make ready 1/2 cup rum- I use Meyer's dark
- Prepare 1/2 cup pineapple juice
- Get 1 cup toasted coconut
- Prepare 1/2 cup vegetable oil
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..
So that’s going to wrap it up for this special food island pineapple coconut rum cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
