Steps to Make Tasty Island pineapple coconut rum cake

Island pineapple coconut rum cake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Island pineapple coconut rum cake” recipe we have found until now. This will be smell and look delicious.

Ingredients of Island pineapple coconut rum cake

1. You need 1/2 cup of butter.
2. Take 1 cup of sugar.
3. Take 5 of eggs.
4. It’s 1 of cup sour cream.
5. It’s 3/4 of cup evaporated milk.
6. Prepare 1 of 11oz can crushed pineapple-drained juice reserved.
7. You need 1/4 of pineapple juice.
8. Prepare 1 of box pineapple cake mix.
9. Prepare 1 tbsp of coconut extract.
10. It’s 1/2 of cup flour for dusting.
11. It’s 1 of glaze.
12. Make ready 1/2 cup of light brown sugar.
13. Prepare 1/2 cup of white sugar.
14. Take 1/2 cup of butter.
15. You need 1/2 cup of rum- I use Meyer's dark.
16. Prepare 1/2 cup of pineapple juice.
17. Make ready 1 cup of toasted coconut.
18. Prepare 1/2 cup of vegetable oil.

We are going to. · This Coconut Rum Cake is a decadent, rich, buttery cake liberally soaked with coconut rum.It is a easy holiday or party treat for the grown up crowd.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.Mix together above ingredients in a bowl according to cake instructions.

Island pineapple coconut rum cake step by step

1. Preheat oven to 350. Butter and flour bunt pan. Shake out excess flour..
2. 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..
3. Bake in preheated oven until cake springs back when presses with finger.60-70 minutes. Let cake rest in pan while preparing glaze..
4. 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…

Topped with pineapple rum glaze, sprinkled with toasted coconut, all of your patience will be rewarded, and the wait forgotten, as you.Hello everyone and welcome back to my YouTube Channel!Today I am here with my little brother, Gabriel to give you all an AMAZING Recipe.

Mix the cake mix according to directions.Pour. into pan, place pineapple slices and cherries on top. . pour the Malibu rum on top, saturating the cake. . cake is DELICIOUS!This version uses pineapple coconut juice, lime juice, golden rum, and ginger ale to add some bubbles!Mix up the pineapple coconut juice, rum, and lime juice and chill for a few hours up to a couple days ahead of time.Before serving, give it a stir, then pour into glasses and top with ginger ale!