Island pineapple coconut rum cake. Gorgeous Coconut Rum & Pineapple Cake drenched with lots of coconut rum and covered in cream and coconut. Subscribe to Baking Fun With Nadia. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture.

This Pineapple Rum Cake is fun to make and delicious to eat. 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. You can cook Island pineapple coconut rum cake using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Island pineapple coconut rum cake

You need 1/2 cup of butter.
Prepare 1 cup of sugar.
It's 5 of eggs.
Prepare 1 of cup sour cream.
Prepare 3/4 of cup evaporated milk.
You need 1 of 11oz can crushed pineapple-drained juice reserved.
You need 1/4 of pineapple juice.
You need 1 of box pineapple cake mix.
Prepare 1 tbsp of coconut extract.
Prepare 1/2 of cup flour for dusting.
You need 1 of glaze.
Prepare 1/2 cup of light brown sugar.
Prepare 1/2 cup of white sugar.
It's 1/2 cup of butter.
You need 1/2 cup of rum- I use Meyer's dark.
Prepare 1/2 cup of pineapple juice.
Prepare 1 cup of toasted coconut.
You need 1/2 cup of vegetable oil.

And it is large flakes of coconut that I TOASTED! So it is totally different from. 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.

Island pineapple coconut rum cake instructions

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...

This pineapple coconut island sheet cake is inspired by my last trip in Bali. 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. This soft rum cake has a brown sugar pineapple topping that melts into the cake and into your mouth! This irresistible pineapple cake feels like summer in If you were to ask me to pick only one island in the Caribbean to visit, I'd be rattled with indecision.