Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, island pineapple coconut rum cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Island pineapple coconut rum cake is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Island pineapple coconut rum cake is something that I’ve loved my whole life. They’re nice and they look fantastic.
Island pineapple coconut rum cake kathy.kreon Bradenton, Florida. This tropical spin on the classic Tres Leches cake will make your tastebuds happy. Let's make COCONUT RUM LIME TRES LECHES CAKE with me.
To get started with this particular recipe, we must first prepare a few ingredients. You can have island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Island pineapple coconut rum cake:
- Make ready 1/2 cup butter
- Get 1 cup sugar
- Prepare 5 eggs
- Make ready 1 cup sour cream
- Get 3/4 cup evaporated milk
- Make ready 1 11oz can crushed pineapple-drained juice reserved
- Take 1/4 pineapple juice
- Take 1 box pineapple cake mix
- Take 1 tbsp coconut extract
- Get 1/2 cup flour for dusting
- Take 1 glaze
- Take 1/2 cup light brown sugar
- Get 1/2 cup white sugar
- Prepare 1/2 cup butter
- Make ready 1/2 cup rum- I use Meyer's dark
- Prepare 1/2 cup pineapple juice
- Prepare 1 cup toasted coconut
- Prepare 1/2 cup vegetable oil
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. Our Caribbean Spiced Rum Cake's fragrance rivals it's flavor.
Instructions 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..
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. This grilled pineapple curd is truly one of my favorite things! Grilling caramelizes the sugars in the pineapple to create a deeper, less cloying flavor. It's versatile and can be used in a wide array of dishes.
So that’s going to wrap this up for this special food island pineapple coconut rum cake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
