Island pineapple coconut rum cake Recipe

Name: Island pineapple coconut rum cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 cup sugar; 5 eggs; 1 cup sour cream; 3/4 cup evaporated milk; 1 11oz can crushed pineapple-drained juice reserved; 1/4 pineapple juice; 1 box pineapple cake mix; 1 tbsp coconut extract; 1/2 cup flour for dusting; 1 glaze; 1/2 cup light brown sugar; 1/2 cup white sugar; 1/2 cup butter; 1/2 cup rum- I use Meyer's dark; 1/2 cup pineapple juice; 1 cup toasted coconut; 1/2 cup vegetable oil

Servings: persons

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

1
Preheat oven to 350.
2
Butter and flour bunt pan.
3
Shake out excess flour.
4
Cream together butter and oil in large mixing bowl beat until fluffy.
5
Slowly pour in sugar and continue to beat until fluffy, about 2 minutes.
6
Beat in one egg at a time.
7
Stir in cake mix and drained crushed pineapple.
8
Blend until smooth.
9
Add sour cream, pineapple juice, evaporated milk and coconut extract.
10
Still until smooth.
11
Bake in preheated oven until cake springs back when presses with finger.60-70 minutes.
12
Let cake rest in pan while preparing glaze.
13
The glaze.
14
Melt 1/2 cup butter in saucepan over medium heat.
15
Stir in both sugars bring to a gentle simmer.
16
Stir in rum and cook until sugars have dissolved.
17
Unmold cake and pierce holes with fork or I use a chop stick.
18
Pour glaze evenly over cake and reserve a half cup.
19
Garnish with toasted coconut.
20
Add 1/4 cup of evaporated milk to leftover sauce simmer additional 10 minutes.
21
Makes a wonderful rum sauce topping..

1487

kcal

Calories

101

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup butter, 1 cup sugar, 5 eggs, 1 cup sour cream, and more.

Yes, Island pineapple coconut rum cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Island pineapple coconut rum cake

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