Description
This is a great pineapple-coconut cake recipe.
Ingredients
- 2 ½ cups white sugar, divided
- 1 ¼ cups unsalted butter, softened, divided
- 5 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup milk
- ⅓ cup rum
- 2 cups pineapple chunks, drained
- ½ cup shredded coconut
- ¼ cup water
- ¼ cup rum
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat 1 1/2 cups sugar
- 1 cup butter
- eggs
- and vanilla extract together with an electric mixer until well blended. Beat on high speed
- scraping the bowl occasionally
- 3 to 5 minutes.
- Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately
- blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean
- 45 to 50 minutes. Remove from the oven
- invert onto a plate
- and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
- While cake cools
- combine 1 cup sugar
- 1/4 cup butter
- and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil
- stirring constantly
- for 5 minutes. Remove from heat and stir in 1/4 cup rum.
- Pour 1/2 of glaze in the bottom of the Bundt® pan
- carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 12