How To Serve Island pineapple coconut rum cake

We can cook Island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you achieve Island pineapple coconut rum cake.

Ingredients of Island pineapple coconut rum cake

1. Prepare 1/2 cup of butter.
2. Prepare 1 cup of sugar.
3. You need to prepare 5 of eggs.
4. Prepare 1 of cup sour cream.
5. Prepare 3/4 of cup evaporated milk.
6. Prepare 1 of 11oz can crushed pineapple-drained juice reserved.
7. Prepare 1/4 of pineapple juice.
8. Prepare 1 of box pineapple cake mix.
9. You need to prepare 1 tbsp of coconut extract.
10. Prepare 1/2 of cup flour for dusting.
11. You need to prepare 1 of glaze.
12. Prepare 1/2 cup of light brown sugar.
13. Prepare 1/2 cup of white sugar.
14. Prepare 1/2 cup of butter.
15. You need to prepare 1/2 cup of rum- I use Meyer's dark.
16. You need to prepare 1/2 cup of pineapple juice.
17. Prepare 1 cup of toasted coconut.
18. You need to prepare 1/2 cup of vegetable oil.

Island pineapple coconut rum cake step by step

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...

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