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.
RUM-PINEAPPLE POUND CAKE
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
Provided by JZPHSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h40m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g
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
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
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.
PUERTO RICAN PINEAPPLE RUM CAKE
Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- Make the glaze and pineapples:.
- In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
- Make the cake:.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
- Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
- To serve:.
- In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4
COCONUT PINEAPPLE CAKE
This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
- Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
- Stir in walnuts.
- Pour into greased 13-inch by 9-inch by 2-inch baking pan.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
- Frost cake.
- Sprinkle with coconut.
- Store in the refrigerator.
Nutrition Facts : Calories 504.6, Fat 19.5, SaturatedFat 10.5, Cholesterol 76.4, Sodium 295.7, Carbohydrate 79.4, Fiber 1.4, Sugar 61.4, Protein 5.8
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
PUERTO RICAN PINEAPPLE RUM CAKE
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream.
Provided by Kris Wessel
Categories Cake Rum Fruit Dessert Bake Christmas Tropical Fruit Pineapple Pecan Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- Make the glaze and pineapples:
- In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
- Make the cake:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
- To serve:
- In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE
This sheet cake is good cut into squares or bars. It doesn't rise much but that's not important here. It's the taste that counts.
Provided by superbuna
Categories Dessert
Time 50m
Yield 20 pieces
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 5.4, Cholesterol 54.5, Sodium 196.2, Carbohydrate 39.7, Fiber 1.1, Sugar 31.2, Protein 3.1
More about "pineapple coconut rum cake food"
PINEAPPLE COCONUT RUM CAKE RECIPE - GREAT EIGHT …
From greateightfriends.com
PINEAPPLE RUM CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
PINEAPPLE, COCONUT & RUM MINGLE IN THIS TROPICAL PINA …
From clickamericana.com
JAMAICAN PINEAPPLE RUM CAKE RECIPE - JAMAICANS.COM
From jamaicans.com
COCONUT RUM GRILLED PINEAPPLE SHORTCAKES - BETHCAKES
From bethcakes.com
TROPICAL PINEAPPLE COCONUT RUM CAKE - FOOD RECIPES
From recipes.studio
Estimated Reading Time 2 mins
COCONUT RUM PINEAPPLE LAYER CAKE - THE TOMATO
From thetomato.ca
Estimated Reading Time 5 mins
WATCH US MAKE: CARIBBEAN COCONUT RUM POKE CAKE - TASTE OF …
From tasteofhome.com
COCONUT RUM PINEAPPLE UPSIDE DOWN CUSTARD CAKE
From flypeachpie.com
PINEAPPLE AND RUM CAKE - THE SCRANLINE: IMPRESSIVE DESSERTS TO …
From thescranline.com
CARIBBEAN SPICED RUM CAKE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
HEALTHY COCONUT PINEAPPLE ANGEL FOOD CAKE RECIPE*A MODERN …
From moderndaygramma.com
PINEAPPLE COCONUT RUM DUMP CAKE - DOLE® SUNSHINE
From dolesunshine.com
BANANA PINEAPPLE BUNDT CAKE WITH COCONUT RUM GLAZE
From poetinthepantry.com
TROPICAL PINEAPPLE RUM CAKE WITH EASY COCONUT WHIPPED CREAM
From nestandnature.com
RUM PINEAPPLE CAKE TRIFLE | FOOD FAITH FITNESS
From foodfaithfitness.com
BARBECUED PINEAPPLE WITH COCONUT RUM - FAMILY-FRIENDS-FOOD
From family-friends-food.com
PINEAPPLE COCONUT RUM CAKE - USE UNSALTED SOFTENED BUTTER AND …
From pinterest.ca
MINI COCONUT PINEAPPLE RUM CHEESECAKE - FOODIE NOT A CHEF
From foodienotachef.com
PINEAPPLE COCONUT RUM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINEAPPLE COCONUT RUM CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUERTO RICAN PINEAPPLE RUM CAKE – CHEFS OF THE CARIBBEAN
From chefsofthecaribbean.com
THE BEST COCONUT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
~ COCONUT AND RUM PINEAPPLE UPSIDE DOWN CAKE ~ - KITCHEN …
From bitchinfrommelanieskitchen.com
WHAT TO MIX WITH PINEAPPLE COCONUT RUM - LIQUORTALKCLUB.COM
From liquortalkclub.com
COCONUT PINEAPPLE BUNDT CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY PINEAPPLE COCONUT CAKE 5-INGREDIENT RUM BUTTERCREAM
From mostlybakes.com
PINEAPPLE COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PINEAPPLE COCONUT CAKE (DUMP CAKE) - REMAKE MY PLATE
From remakemyplate.com
10 BEST PINEAPPLE COCONUT RUM CAKE RECIPES | YUMMLY
From yummly.com
13 PINEAPPLE COCONUT RUM CAKE IDEAS | YUMMY FOOD, DELICIOUS …
From pinterest.com
PINEAPPLE COCONUT RUM CAKE - FOODS AND DIET
From foodsanddiet.com
COCONUT RUM CAKE BUNDT CAKE RECIPE | SUGAR AND SOUL
From sugarandsoul.co
THIS PINEAPPLE RUM CAKE RECIPE IS LIKE AN EDIBLE PIñA COLADA
From brit.co
PINEAPPLE COCONUT RUM PUNCH - THE CHUNKY CHEF
From thechunkychef.com
PINEAPPLE RUM CAKE - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
COCONUT PINEAPPLE CUPCAKES WITH RUM (PINA COLADA CUPCAKES)
From thepurplepumpkinblog.co.uk
PINEAPPLE AND COCONUT TRAYBAKE - ONLY CRUMBS REMAIN
From onlycrumbsremain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love