How to Prepare Super Quick Homemade Island pineapple coconut rum cake

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, island pineapple coconut rum cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Island pineapple coconut rum cake is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Island pineapple coconut rum cake is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Island pineapple coconut rum cake:

1. Get butter
2. Make ready sugar
3. Make ready eggs
4. Make ready cup sour cream
5. Take cup evaporated milk
6. Prepare 11oz can crushed pineapple-drained juice reserved
7. Take pineapple juice
8. Get box pineapple cake mix
9. Get coconut extract
10. Prepare cup flour for dusting
11. Get glaze
12. Get light brown sugar
13. Take white sugar
14. Make ready butter
15. Make ready rum- I use Meyer's dark
16. Prepare pineapple juice
17. Prepare toasted coconut
18. Make ready 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 this up with this special food island pineapple coconut rum cake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!