COCONUT, PINEAPPLE, RUM CAKE
Sweet tooth and Pina Colada lovers this is for YOU!!!!! Optional for the winter parties! You can bake this in 2 medium metal bowls, (using foil to keep stable while baking) to form a snow ball when put together. You just need to slice a piece off the bottom (round part) so it can sit stable and frost with cream top with other half and frost with rest. Cover with coconut flakes.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 9
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 RUM PIE WITH PINEAPPLE
This pie is so great for the summertime, it tastes like a frozen pina colada! I have tried it with banana as well, but I prefer the pineapple.The fresh pineapple is great, but it works just fine with canned. This is adapted from Bon Appetit magazine, the July 1997 edition. Plan ahead, as prep time does not include freezing time. Well worth the effort for that special summer party. Hope you enjoy!
Provided by Scoutie
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For crust:.
- Preheat oven to 350°F Blend first 4 ingredients until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
- Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
- For filling:.
- Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
- Combine whipping cream, extract, rum and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
- Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
- Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.
Nutrition Facts : Calories 619.5, Fat 48.8, SaturatedFat 33.7, Cholesterol 250.3, Sodium 223.9, Carbohydrate 40.3, Fiber 3.4, Sugar 26.3, Protein 7
PINEAPPLE-COCONUT CAKE WITH RUM
This is a great pineapple-coconut cake recipe.
Provided by SMZAA
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g
CREAMY COCONUT AND RUM BAKED PINEAPPLE
I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple.
Provided by Shuzbud
Categories Dessert
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
- Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
- Scatter the brown sugar/brown sugar Splenda evenly over the top.
- In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
- Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
- Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!
RUMMY PINEAPPLE AND CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
- For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
- Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
- For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
- Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.
PINEAPPLE, PECAN AND COCONUT-RUM TAMALES
Provided by Food Network Kitchen
Time 2h40m
Yield 18 tamales
Number Of Ingredients 14
Steps:
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
- Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
- Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
- Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.
PINEAPPLE COCONUT RUM CAKE
I went to make my traditional rum cake the other night and was out of regular rum, so I improvised with this. It came out really good. My husband said it tasted like summer.
Provided by Jaime Burris
Categories Dessert
Time 1h17m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 694.2, Fat 30.6, SaturatedFat 10.4, Cholesterol 137.5, Sodium 842.6, Carbohydrate 89.6, Fiber 0.9, Sugar 66.8, Protein 6.2
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