Tropical Pineapple Coconut Rum Cake Recipes

PINEAPPLE RUM CAKE

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.

TROPICAL ISLAND BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
• Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
• Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

PINEAPPLE RUM CAKE

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 RUM CAKE RECIPE

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.

TROPICAL PINEAPPLE COCONUT RUM CAKE

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!

PINEAPPLE COCONUT RUM CAKE

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.

PINEAPPLE-COCONUT CAKE WITH 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.

TROPICAL RUM CAKE

Steps:

• Preheat your oven to 325 degrees F.
• Place grapes and maraschino cherries in a bowl and pour in 1 cup of spiced rum. Stir to coat, cover and refrigerate.
• Spray a bundt pan generously with cooking spray. Place pineapple slice halves in ridges of bundt pan evenly and evenly distribute cherries around pineapple slice halves.
• Sprinkle evenly with pecans.
• In a large bowl, mix together the cake mix, pudding mix, nutmeg, eggs, water, vegetable oil and rum with a mixer on medium speed until smooth. Add coconut flakes and stir until combined.
• Pour over pineapple, cherry and nut mixture in bundt pan.
• Bake for 50-60 minutes, or until toothpick inserted is removed clean. Place on a baking rack to cool.
• While cake is cooling, prepare the rum glaze. Melt butter in a small saucepan over medium heat. Add sugar, then add water. Stir to combine. Increase heat to high and boil for 5 minutes, stirring frequently.
• Remove from heat, slowly add rum (exercise caution when adding rum, mixture will bubble) and stir well to combine.
• Once cake has cooled, invert onto a serving plate. Using a skewer or toothpick, pierce holes throughout the cake. Drizzle glaze over top and sides of cake, allowing it to absorb the glaze. Garnish with the marinated cherries and grapes.

TROPICAL PINEAPPLE UPSIDE DOWN CAKE

Steps:

• SPRINGFORM PAN: Grease a 9-inch springform pan generously and set aside.
• TOPPING: In a small saucepan over medium heat, add butter and brown sugar. Stir until the sugar is almost melted. Add rum and continue stirring until completely melted.
• Pour it into the greased pan. Place pineapple slices at the bottom as well as on the side before adding a maraschino cherry in the middle of each ring (add the ones on the sides later); set aside.
• Preheat oven to 350ºF/180ºC
• BATTER: In a bowl, add flour, baking powder, baking soda and ground sea salt. Whisk the ingredients until well blended; set aside.
• In the bowl of a stand mixer, add sugar and butter. With the paddle attachment on, process until creamy. Add one egg at a time, mixing well after each addition. Add rum and vanilla extract; combine until blended.
• Add half dry ingredients, half the buttermilk and half sour cream. Process until just combined on low speed before increasing to speed 3. Repeat with the remaining dry ingredients, buttermilk and sour cream: process the same way.
• Add sweetened shredded coconut, clean the sides of the bowl and process until blended.
• Pour the batter over the fruits and level it out. Place the maraschino cherries on the sides and with an angled spatula, push batter towards the fruits to secure them.
• Transfer to the preheated oven and bake for 45 to 50 minutes or until a cake tester inserted in the center comes out clean with a few crumbs.
• Remove from the heat and let it sit for 1 to 1 ½ hours.
• Using the dull side, run a spreader knife around the edges just to be sure it's not sticking to the sides before inverting the springform onto a serving plate. Unhook the latch and gently remove the springform pan.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/wWZ_juyE4pA