Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, island pineapple coconut rum cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Island pineapple coconut rum cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Island pineapple coconut rum cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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..

So that’s going to wrap this up for this special food island pineapple coconut rum cake recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!