Pineapple Coconut Cake With Rum Food

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.

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 SHEET CAKE WITH RUM AND CHOCOLATE GLAZE

Steps:

• Cream butter with sugar.
• Blend in eggs. Beat well.
• Add flour, sifted with salt and baking soda.
• Fold in pineapple, nuts, and coconut.
• Spread on greased 10" x 15" x 1" baking pan.
• Bake at 350 degrees F. for 25 to 30 minutes.
• Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
• Quickly spread over entire cake.
• When glaze is dry, drizzle the melted chocolate chips over the cake.

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.

COCONUT PINEAPPLE CAKE

Steps:

• Make cakes:
• Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).
• Sift flour with salt into a bowl.
• Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.
• Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a hand held). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.
• Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.
• Make pineapple filling:
• Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.
• Make rum syrup:
• Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved. Remove from heat and stir in rum. Transfer to a small bowl and chill until ready to use.
• Assemble cake:
• Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup butter cream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining butter cream, then coat with coconut.

PINEAPPLE COCONUT FRUITCAKE

Steps:

• Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
• Mix fruits, nuts and coconut; set aside.
• Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
• Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
• Fold in the combined fruits, nuts & coconut.
• Spoon into three (3) greased and floured 8" x 4" loaf pans.
• Bake @ 300* for 1 1/2 hours.
• Cool, wrap and store two weeks to mellow.