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Before you jump to Island pineapple coconut rum cake recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the environment we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, primarily by making your cooking area more green.
A massive amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Green living is not really that tough. Typically, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to island pineapple coconut rum cake recipe. To cook island pineapple coconut rum cake you only need 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Island pineapple coconut rum cake:
- Use 1/2 cup butter
- Prepare 1 cup sugar
- Use 5 eggs
- Prepare 1 cup sour cream
- Prepare 3/4 cup evaporated milk
- Use 1 11oz can crushed pineapple-drained juice reserved
- Prepare 1/4 pineapple juice
- Take 1 box pineapple cake mix
- Take 1 tbsp coconut extract
- Use 1/2 cup flour for dusting
- Take 1 glaze
- Take 1/2 cup light brown sugar
- Provide 1/2 cup white sugar
- Use 1/2 cup butter
- Use 1/2 cup rum- I use Meyer's dark
- Prepare 1/2 cup pineapple juice
- Take 1 cup toasted coconut
- Use 1/2 cup vegetable oil
Instructions to make Island pineapple coconut rum cake:
- 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..
It is a easy holiday or party treat for the grown up crowd. Coconut Shrimp Tempura with Orange Marmalade dipping sauce. Add pineapple juice by Tablespoons until buttercream is still thick, but thin enough to drip down the sides of cake. Pour buttercream all over cake top, letting it run down. Pineapple Upside Down Cake On Steroids!
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