Pineapple Coconut Rum Cake Recipes

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PINEAPPLE RUM CAKE RECIPE



Pineapple Rum Cake Recipe image

A homemade buttery sour cream pound cake is enhanced with sweet tropical pineapple flavor and a rum syrup. The gorgeous pineapple upside down topping makes it a showstopper!

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 1h35m

Number Of Ingredients 17

1 1/2 cups Land O Lakes unsalted butter (room temperature)
2 3/4 cups granulated sugar
5 large eggs (room temperature)
3 cups sifted cake flour
1 tsp salt
1 cup sour cream
1/4 cup crushed pineapple
tbsp pure vanilla extract
2 tbsp unsalted butter (melted)
1/3 cup light brown sugar (packed)
6 whole pineapple rings
6 maraschino cherries
1/2 cup rum
1/2 cup granulated sugar
2 tbsp salted butter (melted)
2 tbsp pineapple juice
1 tsp pure vanilla extract

Steps:

  • Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
  • Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
  • Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  • Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
  • To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
  • Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
  • Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
  • Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.
  • In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
  • Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
  • Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.

Nutrition Facts : Calories 524 kcal, Carbohydrate 68 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 112 mg, Sodium 194 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving

COCONUT, PINEAPPLE, RUM CAKE



Coconut, Pineapple, Rum Cake image

Sweet tooth and Pina Colada lovers this is for YOU!!!!! Optional for the winter parties! You can bake this in 2 medium metal bowls, (using foil to keep stable while baking) to form a snow ball when put together. You just need to slice a piece off the bottom (round part) so it can sit stable and frost with cream top with other half and frost with rest. Cover with coconut flakes.

Provided by Rita1652

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 9

1 (18 ounce) yellow cake mix (2 layer)
1 cup dark rum
3 eggs
1/2 cup coconut water or 1/2 cup coconut milk
1/3 cup oil
10 ounces coconut flakes
20 ounces crushed pineapple
2 -3 1/2 ounces vanilla flavor instant pudding and pie filling mix
16 ounces whipped topping

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 15x10 inch pan.
  • Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
  • Pour into prepared pan and bake for 30 minutes.
  • Meanwhile prepare cream filling and topping.
  • Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
  • Fold in whipped topping.
  • Cool and remove from pan.
  • Slice into 3 10x5 pieces.
  • Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
  • I pressed the coconut into the cream to shape like a pineapple.
  • Chill well or you can freeze.
  • Garnish with pineapple leaves and some pineapples.

PINEAPPLE RUM CAKE



Pineapple Rum Cake image

This cake is impressive and delicious. Perfect for a tropical party!

Provided by Anna

Categories     Dessert

Time 3h30m

Number Of Ingredients 24

2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1 cup sugar
3 large eggs at room temperature (leave them out of the fridge for 30 minutes and they should be fine.)
4 teaspoons dark rum (or 2 teaspoons rum extract)
3/4 cup buttermilk
1 recipe Pineapple Filling (see below)
1/3 cup pineapple simple syrup (from Candied Pineapple Slices or 1/3 cup simple syrup)
Cream Cheese Frosting (see below)
6 ounces toasted coconut
4 slices Candied Pineapple (for garnish, if desired)
Dark Rum Caramel Sauce (for serving if desired)
8 ounces canned crushed pineapple (undrained)
2 Tablespoons granulated sugar
1 1/2 teaspoons cornstarch
8 ounces cream cheese (at room temperature)
½ cup unsalted butter (at room temperature)
6 cups confectioner's sugar (sifted)
2 teaspoons rum extract
2 to 4 Tablespoons milk (as needed)
6 ounces flaked coconut

Steps:

  • Preheat oven to 350º F, and make sure the rack is in the center.
  • Line just the bottom of 3 8"-round cake pans with parchment paper.
  • Measure the flour, baking powder, soda and salt into a medium bowl and whisk together or sift together. Set aside.
  • With an electric mixer cream the butter, then add the sugar and mix on high speed until pale and fluffy, 3 - 5 minutes. Scrape down the sides of the bowl as necessary.
  • Add the eggs one at time, beating after each addition.
  • Mix in the rum or rum extract and beat until thoroughly blended.
  • Reduce speed to low and add 1/3 of the flour mixture then 1/2 of the milk, then another third of the flour, the second half of the milk and end with the flour mixture. Scraping sides of bowl as needed.
  • Mix until batter is just smooth, do not overmix.
  • Pour batter into the prepared pans and smooth the tops.
  • Bake for 15-20 minutes. Layers will not brown.
  • Cake is done when a toothpick or knife inserted into the center comes out clean.
  • Remove from oven, cool on rack for 7 - 10 minutes, then run a knife around the edge and turn out onto rack to finish cooling. Peel parchment paper off of cake.
  • Cool cake layers completely before filling and frosting.
  • In a medium saucepan stir all ingredients together.
  • Heat over medium-high, stirring occasionally, until thickened, 4-6 minutes.
  • Set aside to cool completely before using on cake.
  • Using an electric mixer with the whisk attachment whip the cream cheese and butter together until smooth and well combined.
  • Turn the mixer to low and gradually add in the sugar.
  • When all the sugar is incorporated, add the rum extract.
  • Then add the milk, 1 Tablespoon at a time as needed, beating on high until the frosting is the right consistency for smoothing onto the cake.
  • Preheat oven to 350ºF.
  • Spread flaked coconut evenly onto a large, rimmed baking sheet.
  • Bake for 2 minutes, then stir.
  • Bake for an additional 2 minutes, stir again.
  • Coconut may need a couple more minutes to achieve the color you prefer.
  • Cool completely before using on cake.
  • When cake is completely cooled, put one layer onto your serving tray, you can secure it with a dollop of frosting between the layer and the tray.
  • Brush the top of the first layer with one-third of the simple syrup, let soak in for a few minutes.
  • Then frost the top of the layer with a 1/4" thick layer of the Cream Cheese Frosting.
  • Then put half of the pineapple filling on top of the frosting and spread to within 1" of the edge of the layer.
  • Place the second layer on top of the first and brush one-third of the simple syrup on top.
  • Then add the frosting and filling.
  • Place the final layer on top of the first two and brush with the remaining simple syrup.
  • Frost the top and sides of the cake with the remaining Cream Cheese Icing.
  • Press the toasted coconut onto the sides of the cake.
  • If using the Candied Pineapple Slices, cut them in half and place on top of the cake in a pinwheel design.
  • If desired, place one candied or maraschino cherry in the center.
  • Drizzle each slice with the Dark Rum Caramel Sauce when serving, if desired.
  • If not eating right away, refrigerate the cake.

PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

5 large eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups sweetened shredded coconut, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.

PINEAPPLE AND RUM UPSIDE DOWN CAKE



Pineapple and Rum Upside Down Cake image

Light and moist, this is the best kind of pineapple upside down cake...not too much cake!

Provided by Barb

Categories     Cakes, Cupcakes & Cheesecake

Time 1h

Number Of Ingredients 13

1/2 cup butter
1 cup brown sugar
1 Tbsp dark rum
Approximately 20 oz of sliced pineapple (use fresh or canned)
Maraschino cherries
6-8 pecans
1 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs (separated)
1 cup sugar
5 Tbsp dark rum (or substitute with pineapple juice)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees; position a rack in the center of the oven.Preheat oven to 350 degrees; position a rack in the center of the oven.
  • Add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes.
  • Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
  • Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.

Nutrition Facts : ServingSize 1 grams, Calories 353 kcal

PINEAPPLE COCONUT RUM CAKE



Pineapple Coconut Rum Cake image

I went to make my traditional rum cake the other night and was out of regular rum, so I improvised with this. It came out really good. My husband said it tasted like summer.

Provided by Jaime Burris

Categories     Dessert

Time 1h17m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) Duncan Hines Moist Deluxe yellow cake mix
1/2 cup butter
1 cup powdered sugar
2/3 cup coconut rum
4 eggs
1 (6 ounce) package instant vanilla pudding
1/3 cup vegetable oil
1/3 cup water
1 cup crushed pineapple

Steps:

  • Grease and flower a bunt pan.
  • Preheat over to 350°F.
  • Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
  • Leave the cake in the bunt pan.
  • While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
  • Let cook completely before you remove.
  • Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.

Nutrition Facts : Calories 694.2, Fat 30.6, SaturatedFat 10.4, Cholesterol 137.5, Sodium 842.6, Carbohydrate 89.6, Fiber 0.9, Sugar 66.8, Protein 6.2

PINEAPPLE RUM CAKE



Pineapple Rum Cake image

Delicious rum infused cake topped with glazed pineapples, roasted coconut and coconut whipped cream

Provided by Nest & Nature

Categories     Dessert

Number Of Ingredients 17

1 Can of coconut cream (refrigerated 24 hours )
2 tsp Rum
¼ cup Brown sugar (Can also use agave, honey or raw sugar)
2 Cups Chopped Pineapple
2 Tbsp Coconut Oil
½ Cup Brown Sugar
1 Cup Coconut chips, unsweetened
1 Tbsp Coconut oil
2 Tsp Salt
2 ¼ Cups All-purpose flour
2 ¼ Tsp Baking Powder
½ Tsp Salt
3 Eggs (Room Temperature )
¾ Cup Unsweetened Yogurt, I used Greek (Can use non-dairy or regular just not low-fat )
½ Cup Pineapple Juice (If using canned pineapple for glazed pineapples, use the juice! )
¼ Cup Rum
1 Tsp Vanilla extract

Steps:

  • Place medium mixing bowl for whipped cream in freezer.
  • Preheat oven to 350°. In small mixing bowl toss coconut chips with coconut oil and salt. Spread evenly on baking sheet lined with parchment paper or baking mat and bake for 5-8 minutes until golden brown. Remove from oven and set aside.
  • In a skillet over medium high heat melt coconut oil. Add pineapple chunks and mix. Mix in brown sugar and rum. Keep on medium high heat for 5-6 minutes until sauce starts to bubble and thicken. Remove from heat and set aside.
  • In a large mixing bowl add flour, baking powder and salt. In a separate bowl add your room temperature eggs and brown sugar and whisk. Add yogurt, rum, pineapple juice and vanilla and mix thoroughly.
  • Add wet ingredients to your dry ingredients in increments, mixing after each pour. Mix just until combined. Careful not to over-mix.
  • Grease a 9x13 baking dish or two 8 inch cake pans. Pour batter into your pan(s). Place cake in oven for 40-45 minutes until golden brown and tooth pick comes out clean.
  • Take your mixing bowl out of the freezer and your can of coconut cream from the fridge. Scoop your coconut cream from your can into your mixing bowl. ( Save the water in the bottom of the can to add to smoothies later!). Add brown sugar, rum and sweetener to bowl and mix on medium/high for 2-3 minutes until you achieve a light and airy consistency. You can use either a stand mixer or hand mixed for this step. Keep cream in refrigerator until you are ready to add it to your cake.
  • Once your cake is ready allow it to completely cool. Once cooled, top your cake with your whipped coconut cream, pineapples and coconut chips. Take a bite and enjoy a little slice of paradise!

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
  • Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
  • Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
  • While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
  • Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

PINA COLADA COCONUT RUM CAKE



Pina Colada Coconut Rum Cake image

Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!

Provided by happygirl10987

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 9h38m

Yield 12

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup sweetened shredded coconut, divided
1 ¼ cups cream of coconut
1 ¼ cups white rum, or to taste
1 ½ cups crushed pineapple, chilled
1 (8 ounce) container whipped topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine yellow cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer until smooth, about 2 minutes. Fold in 1/2 cup shredded coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
  • Mix cream of coconut and white rum together in a bowl. Poke holes in the hot cake with the end of a wooden spoon; pour cream of coconut mixture evenly over the cake. Chill cake, 8 hours to overnight.
  • Mix remaining shredded coconut, crushed pineapple, and whipped topping together in a bowl. Spread evenly over the chilled cake. Chill for 1 hour before serving.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 53.7 g, Cholesterol 47.2 mg, Fat 22 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 11.5 g, Sodium 286.4 mg, Sugar 39.5 g

PINEAPPLE RUM CAKE



Pineapple Rum Cake image

This Pineapple Rum Cake is a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it's easy and tastes better the next day.

Provided by Lynne Feifer

Categories     Dessert

Number Of Ingredients 11

15.25 ounces yellow cake mix
3.4 ounces instant vanilla pudding
20 ounces pineapple tidbits (drained well with juice reserved)
1/2 cup reserved pineapple juice
4 eggs
1/2 cup canola oil
1/2 cup dark rum
1/2 cup unsalted butter
1/4 cup reserved pineapple juice
1 cup granulated sugar
1/2 cup dark rum

Steps:

  • Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.
  • Drain pineapple tidbits in a colander placed over a medium bowl to reserve the juice.
  • In a large bowl, whisk together the cake mix and instant vanilla pudding mix.
  • Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.
  • Into the cake mix, add the eggs, 1/2 cup pineapple juice, canola oil, and 1/2 cup of rum. Mix completely.
  • With a rubber spatula, fold in the coated pineapple tidbits.
  • Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
  • Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.
  • Remove from heat and add 1/2 cup of dark rum. Mix well.
  • Remove cake from oven and let sit for 5 minutes.
  • While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.
  • Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.
  • Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.
  • If serving the next day, cover top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
  • Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.

Nutrition Facts : Calories 270 kcal, Carbohydrate 19 g, Protein 1 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 3 mg, Sugar 18 g, ServingSize 1 serving

TROPICAL PINEAPPLE COCONUT RUM CAKE



Tropical Pineapple Coconut Rum Cake image

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...

Provided by Jeanne Pence

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 14

1 box Duncan Hines pineapple cake mix
1 box Jell-o instant coconut cream pudding mix (small; 3.4 oz)
4 large eggs
1/2 can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
1/2 c pineapple juice
1/2 can(s) cream of coconut (2/3 cup)
1/2 c Jamaican rum
1/2 c vegetable oil
PINEAPPLE-RUM GLAZE
1 stick butter
1/4 c water
1 c brown sugar
1/2 can(s) crushed pineapple, drained (remaining from cake)
3/4 c Jamaican rum

Steps:

  • 1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
  • 2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
  • 3. Pour batter into prepared pan.
  • 4. Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
  • 5. RUM GLAZE: Melt butter in a saucepan.
  • 6. Stir in water and sugar. Boil 5 minutes stirring constantly.
  • 7. Add pineapple and boil 1 more minute while stirring.
  • 8. Remove from heat and add rum; set aside and cool 10 minutes.
  • 9. Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!

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2021-07-06 for the coconut cake. Preheat the oven to 350 degrees and line three 6 inch cakes (or two 8 inch cakes) with cooking spray and parchment paper. Whisk together the flour, baking powder, salt, and shredded coconut…
From bethcakes.com
5/5 (4)
Total Time 50 mins
  • Preheat the oven to 350 degrees and line three 6 inch cakes (or two 8 inch cakes) with cooking spray and parchment paper.
  • In the bowl of a stand mixer, cream butter until smooth and there are no lumps. Add the coconut extract and rum, then add half of the powdered sugar. Mix on low speed until just combined, then medium-high speed until powdered sugar is incorporated. Repeat with the second half of the powdered sugar.
  • Place one cake layer on a cake stand and top with coconut frosting and a layer of toasted coconut. Repeat with the other two layers.


PINEAPPLE COCONUT RUM CAKE RECIPE | CDKITCHEN.COM
1/2 cup rum, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses Preheat oven to 350 degrees F. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple ...
From cdkitchen.com
Servings 10
Total Time 3 hrs


PINEAPPLE AND RUM CAKE - THE SCRANLINE: IMPRESSIVE ...
2021-08-09 I hope you guys enjoyed this simple but delicious Pineapple And Rum Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking! N x. Pineapple & Rum Cake Serves 15. 5 from 2 votes. Prep Time: 55 mins. Cook Time: 45 mins. Total Time: …
From thescranline.com
Ratings 2
Calories 490 per serving
Category Dessert


PIñA COLADA CAKE [PINEAPPLE, COCONUT AND RUM CAKE]
2017-07-10 Piña Colada is a famous cocktail originating from Puerto Rico, made with rum, coconut cream/coconut milk and pineapple juice. It was claimed that the bartender of Caribe Hilton Hotel’s Beachcomber Bar, Ramón “Monchito” Marrero Pérez, was the creator of this cocktail in 1954. Another restaurant owner, Ramón Portas Mingot, claimed that he created it in …
From foodiebaker.com
Reviews 6
Estimated Reading Time 9 mins
Servings 4-6
Total Time 3 hrs


BACARDI RUM CAKE PINEAPPLE - RECIPES | COOKS.COM
Blend dry ingredients. Beat together ... oil, water and rum.Stir in coconut. Pour ... minutes. FROSTING: Mix pineapple and juice, pudding with Cool Whip. Frost cake.Chill 1 to 2 hours.
From cooks.com


ISLAND PINEAPPLE COCONUT RUM CAKE RECIPE BY KATHY.KREON ...
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..
From cookpad.com


10 BEST PINEAPPLE COCONUT RUM CAKE RECIPES | YUMMLY
The Best Pineapple Coconut Rum Cake Recipes on Yummly | Pina Colada Rum Cake, Pina Colada Rum Cake, Pineapple Volcano Rum Cake
From yummly.com


PINEAPPLE COCONUT RUM CAKE RECIPES
Pineapple-Coconut Cake with Rum Recipe. 4 oz. Sugar. 3 Pineapple rings, lightly grilled. 2 oz. Rum mixed with the juice from the pineapple can. METHOD: Beat the butter until fluffy. Add the egg yolks and mix. Sift the cake flour with the baking powder and add mixture to the 1st mixture, mixing delicately (do not over mix). Add the vanilla and mix. Stir in the coconut. With only …
From tfrecipes.com


PINEAPPLE COCONUT RUM CAKE - RECIPE | COOKS.COM
2006-04-01 Home > Recipes > Beverages > Pineapple Coconut Rum Cake. Printer-friendly version. PINEAPPLE COCONUT RUM CAKE : 1 white cake mix (without pudding) 4 eggs 1/3 c. oil 1/2 c. dark rum 1 pkg. instant coconut cream pudding 1/4 c. water. Mix together above ingredients in a bowl according to cake instructions. Add and mix together: 1 lg. size can crushed pineapple …
From cooks.com


BACARDI COCONUT RUM ALCOHOL CONTENT RECIPES
2021-07-13 · Pour in the dark rum, coconut rum, lime juice, and pineapple juice, and stir gently. Pour the grenadine into center of the drink and it will sink to the bottom. Pitcher variation (4 drinks): Blend ½ cup dark rum, ½ cup coconut rum, ¼ cup lime juice, 1 ½ cups pineapple juice and 4 cups ice in a blender until a slushy texture ...
From tfrecipes.com


PINEAPPLE AND COCONUT SPONGE CAKE RECIPE - FOOD NEWS
Making the coconut cake (no cake mix box) – mix all sponge cake ingredients and bake for almost 50 minutes at 350F. Once the sponge cake is out of the oven and called down, we start making the filling: lime curd, crushed pineapple and a bit of rum. We cut the sponge cake into 3 laters and fill with pineapple rum filling.
From foodnewsnews.com


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