Coconut Pineapple Rum Cake Recipes

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!

COCONUT, PINEAPPLE, RUM CAKE

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 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.