Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, island pineapple coconut rum cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Island pineapple coconut rum cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Island pineapple coconut rum cake is something that I’ve loved my whole life. They are nice and they look wonderful.

Moist decadent Caribbean Spiced Rum Cake, with coconut and pineapple. This is the perfect bundt cake for any occasion! Island Rum Cake for Every Occassion!

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

Today I am here with my little brother, Gabriel to give you all an AMAZING Recipe. This Pineapple Rum Cake Recipe starts with a homemade buttery sour cream pound cake with a lovely texture and pineapple flavor like my Pineapple Sheet Cake or Pineapple Here come the rum cakes. Decadent pound cakes drenched in buttery rum syrup and decked out with glazes galore. Enjoy a taste of island living with these Coconut Pineapple Upside Down Cakes.

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..

Pour into prepared pan and bake I pressed the coconut into the cream to shape like a pineapple. Chill well or you can freeze. Garnish with pineapple leaves and some pineapples. Adapted from a recipe by chef Griffin Bufkin at Southern Soul Barbecue in St. A rustic, Southern take on a classic.

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