Jamaican
Rum and Coconut Cake Recipe
|
Jamaican Rum and Coconut Cake Recipe |
| |
|
INGREDIENTS |
|
1 package yellow cake mix |
|
1 package instant vanilla pudding and pie filling mix |
|
1 can Jamaican coconut cream |
|
½ cup plus 2 tablespoon Jamaican Appleton rum |
|
½ cup vegetable oil |
|
4 eggs |
|
1 can crushed Jamaican pineapple, well drained |
|
Whipped cream, Jamaican pineapple slices, Jamaican cherries, toasted
Jamaican coconut for garnish |
| |
|
PREPARATION |
|
1. Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding
mix ½ cup cream of coconut, ½ cup Jamaican rum, oil, and eggs. |
|
2. Beat on medium speed 2 minutes. Stir in drained crushed Jamaican
pineapple. Pour into a well greased and floured 10-inch tube pan. |
|
3. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table
knife or skewer poke holes about 1 inch apart in cake almost to bottom. |
|
4. Combine remaining Jamaican coconut cream and Jamaican rum; pour over
cake. Chill thoroughly then garnish. Store in refrigerator |
Download Jamaican
Cooking Made Easy Third Edition
Jamaican Products & Promotions:
|
