Best Creamy Coconut And Rum Baked Pineapple Recipes

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 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.

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT

Steps:

• Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
• Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.

COCONUT RUM PIE WITH PINEAPPLE

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.