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Island Pineapple Coconut Rum Cake Recipe

Island pineapple coconut rum cake Recipe
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Prepare the ingredients before making Island pineapple coconut rum cake in your home. Then, follow these steps below to serve Island pineapple coconut rum cake for your family or friends.

Ingredients: 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

How to Make Island pineapple coconut rum cake

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Island pineapple coconut rum cake in your home by yourself.

    Step 1
  • Preheat oven to 350. Butter and flour bunt pan. Shake out excess flour.
  • Step 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.
  • Step 3
  • Bake in preheated oven until cake springs back when presses with finger.60-70 minutes. Let cake rest in pan while preparing glaze.
  • Step 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..
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