Easiest Way to Make Perfect Island pineapple coconut rum cake

Hello everybody, it’s Drew, welcome to my 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. This time, 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 current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Island pineapple coconut rum cake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this 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 that.

The ingredients needed to make Island pineapple coconut rum cake:

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

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..

So that’s going to wrap it up for this exceptional food island pineapple coconut rum cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!