 Cocktail
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 Baking
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Muffins
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INGREDIENTS:
CAKE
2 sticks salted butter
1 cup sugar
5 eggs
3 1/3 cups all purpose flour
1 1/2 tsp. baking powder
3/4 cup half and half
1/4 cup rum
1 cup Coco Reál Cream of Coconut |
8 oz. crushed pineapple,
drained - reserve liquid
1 cup shredded coconut
GLAZE
1 cup Coco Reál Cream of Coconut
2 oz. pineapple juice
2 oz. rum |
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DIRECTIONS:
1. Preheat oven to 350° - grease and flour a 9" round cake,
bundt or tube pan.
2. Cream butter and sugar together. Once mixture is light and fluffy, slowly
add in the eggs one at a time. Scrape bowl well.
3. Sift all dry ingredients together and add to butter-sugar mixture.
Add in Coco Reál, half and half and
rum. Scrape bowl well.
4. Stir in coconut and pineapple.
5. Bake cake 40 - 50 minutes until done. To test if fully baked, insert
knife and remove. If knife comes out clean, then baking is complete.
6. GLAZE DIRECTIONS: Boil all the ingredients together for 2 minutes.
7. When cake is done flip out onto plate and glaze while the cake is still
warm. |
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