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We hope you got insight from reading it, now let’s go back to island pineapple coconut rum cake recipe. To cook island pineapple coconut rum cake you need 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Island pineapple coconut rum cake:
- Prepare 1/2 cup butter
- You need 1 cup sugar
- Prepare 5 eggs
- You need 1 cup sour cream
- Prepare 3/4 cup evaporated milk
- Provide 1 11oz can crushed pineapple-drained juice reserved
- Take 1/4 pineapple juice
- You need 1 box pineapple cake mix
- Take 1 tbsp coconut extract
- Prepare 1/2 cup flour for dusting
- Use 1 glaze
- Take 1/2 cup light brown sugar
- You need 1/2 cup white sugar
- Use 1/2 cup butter
- You need 1/2 cup rum- I use Meyer's dark
- Get 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Use 1/2 cup vegetable oil
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..
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