Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, island pineapple coconut rum cake. It is one of my favorites food recipes. 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 recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Island pineapple coconut rum cake is something that I’ve loved my entire life.
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 have to prepare a few ingredients. 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 butter
- Take sugar
- Prepare eggs
- Take cup sour cream
- Get cup evaporated milk
- Prepare 11oz can crushed pineapple-drained juice reserved
- Take pineapple juice
- Prepare box pineapple cake mix
- Get coconut extract
- Make ready cup flour for dusting
- Prepare glaze
- Prepare light brown sugar
- Take white sugar
- Get butter
- Get rum- I use Meyer's dark
- Get pineapple juice
- Prepare toasted coconut
- Take 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 with this special food island pineapple coconut rum cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
