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Pineapple Coconut Rum Cake

Pineapple Coconut Rum Cake - Tropical Delight in Every Bite

Escape to the Tropics with Pineapple Coconut Rum Cake

If you're craving sunshine and the invigorating flavors of the tropics, this Pineapple Coconut Rum Cake is your ticket to paradise. This cake boasts a perfect harmony of sweet and tangy pineapple, rich coconut, and a hint of rum that will transport you to an island getaway.

The Perfect Combination

This dessert harmoniously blends the sweet tropical flavors of pineapple and coconut with the warming notes of rum. It’s an unforgettable treat that will leave your taste buds dancing.

Great for Any Occasion

Whether you’re hosting a summer barbecue, a tropical-themed party, or simply want to delight your family with a special treat, this cake is sure to impress. The moist and fluffy texture, combined with a delectable coconut rum glaze, ensures it’s a crowd-pleaser.

Baking Tips

For an even more sumptuous experience, use fresh pineapple and freshly grated coconut. The addition of quality dark rum will further enhance the flavors, making every bite a luxurious indulgence.

Now, let’s dive into the recipe and bring this tropical dream to life!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup dark rum
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut

Мethod of preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. 4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 5. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk and rum. Begin and end with the dry ingredients. 6. Gently fold in the crushed pineapple and shredded coconut until evenly distributed. 7. Pour the batter into the prepared cake pan, smoothing the top with a spatula. 8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. 9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. 10. To make the coconut rum glaze, combine 1/2 cup confectioners' sugar, 2 tablespoons coconut milk, and 1 tablespoon dark rum. Mix until smooth and drizzle over the cooled cake.

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