Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, island pineapple coconut rum cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple.
Island pineapple coconut rum cake is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Island pineapple coconut rum cake is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Get 1/2 cup butter
- Prepare 1 cup sugar
- Prepare 5 eggs
- Make ready 1 cup sour cream
- Take 3/4 cup evaporated milk
- Take 1 11oz can crushed pineapple-drained juice reserved
- Get 1/4 pineapple juice
- Take 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
- Make ready 1/2 cup white sugar
- Make ready 1/2 cup butter
- Prepare 1/2 cup rum- I use Meyer's dark
- Prepare 1/2 cup pineapple juice
- Get 1 cup toasted coconut
- Take 1/2 cup vegetable oil
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. A piece of our Pineapple-Coconut Cake is a marvelous combination of sweet pineapple, tangy cream cheese, and nutty toasted coconut. Pineapple-Coconut Cake. this link is to an external site that may or may not meet accessibility guidelines.
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..
Adapted from a recipe by chef Griffin Bufkin at Southern Soul Barbecue in St. Pineapple is an excellent fruit for cocktails and it's used often. Discover a variety of fun drink and punch recipes featuring the fruit's tropical taste. You'll need a navy or dark rum, cream of coconut, and orange juice. The pineapple juice makes up most of the drink, which is why it's perfect for summer.
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