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.

RUM-PINEAPPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
• Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
• Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
• Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.

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.

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.

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.