Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, island pineapple coconut rum cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Island pineapple coconut rum cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Island pineapple coconut rum cake is something that I have loved my entire life. They are nice and they look wonderful.
Island pineapple coconut rum cake kathy.kreon Bradenton, Florida. You don't have to get on a plane to get that island vibe. This tropical spin on the classic Tres Leches cake will make your tastebuds happy.
To get started with this particular recipe, we must prepare a few components. You can cook island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Island pineapple coconut rum cake:
- Get 1/2 cup butter
- Get 1 cup sugar
- Make ready 5 eggs
- Take 1 cup sour cream
- Get 3/4 cup evaporated milk
- Get 1 11oz can crushed pineapple-drained juice reserved
- Prepare 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
- 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
- Get 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Take 1/2 cup vegetable oil
Store your rum cake covered in the fridge. Island Rum Cake for Every Occassion! Today's Caribbean Spiced Rum Cake brims with treasures from the islands. Coconut, almond, pineapple, vanilla and of course spiced rum infuse their opulence into this cake.
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..
Our Caribbean Spiced Rum Cake's fragrance rivals it's flavor. The cake layers are then soaked in a rum-canned pineapple syrup before being assembled for a rum-y kick. I chose to make an egg yolk cake as the leftover egg whites can be used to make a Swiss Meringue Buttercream to frost the exterior of the cake. Hands down BEST cake in the world! A huge hit at all the family get togethers!
So that’s going to wrap it up for this special food island pineapple coconut rum cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
