Simple Way to Prepare Speedy Island pineapple coconut rum cake
Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Homemade Island pineapple coconut rum cake. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Island pineapple coconut rum cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Island pineapple coconut rum cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can have Island pineapple coconut rum cake using 20 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Island pineapple coconut rum cake:
- 1/2 cup butter
- 1 cup sugar
- 5 eggs
- 1 cup sour cream
- 3/4 cup evaporated milk
- 1 11oz can crushed pineapple-drained juice reserved
- 1/4 pineapple juice
- 1 box pineapple cake mix
- 1 tbsp coconut extract
- 1/2 cup flour for dusting
- 1 glaze
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 1/2 cup rum- I use Meyer's dark
- 1/2 cup pineapple juice
- 1 cup toasted coconut
- 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..
While this is in no way the end all be guide to cooking quick and easy lunches it is good food for thought. The stark reality is that this will get your own creative juices flowing so you may prepare wonderful lunches for your family without needing to perform too much heavy cooking in the process.
So that is going to wrap this up with this special food How to Prepare Quick Island pineapple coconut rum cake. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!