Island pineapple coconut rum cake

Name: Island pineapple coconut rum cake
Cuisine: American
Ingredients: 1/2 cup butter; 1 cup sugar; 5 eggs; 1 cup sour cream; 3/4 cup evaporated milk; 1 11oz can crushed pineapple-drained juice reserved; 1/4 pineapple juice; 1 box pineapple cake mix; 1 tbsp coconut extract; 1/2 cup flour for dusting; 1 glaze; 1/2 cup light brown sugar; 1/2 cup white sugar; 1/2 cup butter; 1/2 cup rum- I use Meyer's dark; 1/2 cup pineapple juice; 1 cup toasted coconut; 1/2 cup vegetable oil

kathy.kreon @cook_3479314

Bradenton, Florida

Island pineapple coconut rum cake

kathy.kreon @cook_3479314

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Ingredients

1/2 cupbutter
1 cupsugar
5eggs
1cup sour cream
3/4cup evaporated milk
111oz can crushed pineapple-drained juice reserved
1/4pineapple juice
1box pineapple cake mix
1 tbspcoconut extract
1/2cup flour for dusting
1glaze
1/2 cuplight brown sugar
1/2 cupwhite sugar
1/2 cupbutter
1/2 cuprum- I use Meyer's dark
1/2 cuppineapple juice
1 cuptoasted coconut
1/2 cupvegetable oil

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Steps

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..