Recipe of Island pineapple coconut rum cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, island pineapple coconut rum cake. It is one of my favorites. This time, I’m gonna 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 current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Island pineapple coconut rum cake is something that I have loved my entire life.

Guide to Make Island pineapple coconut rum cake

To begin with this 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.

Ingredients

The ingredients needed to make Island pineapple coconut rum cake:

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

Instructions

Steps to make Island pineapple coconut rum cake:

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..

As simple as that Recipe of Island pineapple coconut rum cake

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