Island pineapple coconut rum cake

Directions

1. 1
   Preheat oven to 350.
2. 2
   Butter and flour bunt pan.
3. 3
   Shake out excess flour.
4. 4
   Cream together butter and oil in large mixing bowl beat until fluffy.
5. 5
   Slowly pour in sugar and continue to beat until fluffy, about 2 minutes.
6. 6
   Beat in one egg at a time.
7. 7
   Stir in cake mix and drained crushed pineapple.
8. 8
   Blend until smooth.
9. 9
   Add sour cream, pineapple juice, evaporated milk and coconut extract.
10. 10
    Still until smooth.
11. 11
    Bake in preheated oven until cake springs back when presses with finger.60-70 minutes.
12. 12
    Let cake rest in pan while preparing glaze.
13. 13
    The glaze.
14. 14
    Melt 1/2 cup butter in saucepan over medium heat.
15. 15
    Stir in both sugars bring to a gentle simmer.
16. 16
    Stir in rum and cook until sugars have dissolved.
17. 17
    Unmold cake and pierce holes with fork or I use a chop stick.
18. 18
    Pour glaze evenly over cake and reserve a half cup.
19. 19
    Garnish with toasted coconut.
20. 20
    Add 1/4 cup of evaporated milk to leftover sauce simmer additional 10 minutes.
21. 21
    Makes a wonderful rum sauce topping..