CRANBERRY PINEAPPLE RUM RECIPES

RUM COCKTAIL RECIPES - BBC GOOD FOOD

Rum cocktail recipes - BBC Good Food image

Transport yourself to the tropics with a rum cocktail. Enjoy white or dark varieties in a punch, mojito, daiquiri or the classic piña colada.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

RUM COCKTAIL RECIPES - BBC GOOD FOOD

Rum cocktail recipes - BBC Good Food image

Transport yourself to the tropics with a rum cocktail. Enjoy white or dark varieties in a punch, mojito, daiquiri or the classic piña colada.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
From tasteofhome.com
Total Time 01 hours 25 minutes
Category Desserts
Calories 458 calories per serving

Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

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PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MA…

Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

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