Island pineapple coconut rum cake

Are you looking for recipe inspiration Island pineapple coconut rum cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Island pineapple coconut rum cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Island pineapple coconut rum cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Island pineapple coconut rum cake delicious at home, because as long as you know the trick, this dish can be a special treat.

So, this time, let’s try it, let’s create it Island pineapple coconut rum cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Island pineapple coconut rum cake use 20 type of material and 4 manufacturing step. Here’s how to make the dish.

Ingredients and spices that need to be prepared to make Island pineapple coconut rum cake:

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

How ? It’s easy? That’s how to make Island pineapple coconut rum cake which you can practice at home. Hopefully useful and good luck!

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