All Reviews for Pineapple-Coconut Cake with Rum.
Pineapple-Coconut Cake with Rum. this link is to an external site that may or may not meet accessibility guidelines.
This pineapple coconut island sheet cake is inspired by my last trip in Bali.
You can cook Island pineapple coconut rum cake by using 18 ingredients and 4 steps. Here is how you cook Island pineapple coconut rum cake.
Ingredients of Island pineapple coconut rum cake
- Prepare 1/2 cup of butter.
- You need to prepare 1 cup of sugar.
- Prepare 5 of eggs.
- You need to prepare 1 of cup sour cream.
- Prepare 3/4 of cup evaporated milk.
- Prepare 1 of 11oz can crushed pineapple-drained juice reserved.
- Prepare 1/4 of pineapple juice.
- Prepare 1 of box pineapple cake mix.
- Prepare 1 tbsp of coconut extract.
- You need to prepare 1/2 of cup flour for dusting.
- Prepare 1 of glaze.
- Prepare 1/2 cup of light brown sugar.
- You need to prepare 1/2 cup of white sugar.
- You need to prepare 1/2 cup of butter.
- Prepare 1/2 cup of rum- I use Meyer's dark.
- Prepare 1/2 cup of pineapple juice.
- Prepare 1 cup of toasted coconut.
- Prepare 1/2 cup of vegetable oil.
Bali is an amazing place for plant based food : they have delicious fresh tropical fruits and best quality coconuts. The first step of this pineapple coconut island sheet cake is to roast grated coconut. See more ideas about coconut pineapple cake, cupcake cakes, delicious desserts. ยท The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. This Pineapple Rum Cake is fun to make and delicious to eat.
Island pineapple coconut rum cake step by step
- 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...
The cake is moist, the filling is tasty and the final product is a delight to behold! There is no coconut in the actual cake, just on top of the frosting for decoration. And it is large flakes of coconut that I TOASTED! So it is totally different from. Adapted from a recipe by chef Griffin Bufkin at Southern Soul Barbecue in St.
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