Pina Colada Rum Cake

Pina colada is that sweet, exotic cocktail we all know and love, and as for cake – well, that needs no introduction! The following recipe makes the most delicious pina colada-flavored cake with vanilla, coconut, and nutmeg. It has a coconut rum syrup as well as a coconut-rich glaze.

There are quite a few ingredients you need to make it, but it’s not a difficult recipe, and the steps are all fairly straightforward.

Tucking into a slice of this devilishly good cake isn’t exactly like being on vacation but it’s the next best thing, especially if pineapple and coconut are among your favorite flavors.

Enjoy a slice with your late morning coffee or an hour or so before dinner as a late afternoon pick-me-up. It’s also great after dinner. Any time is the perfect time for this amazing cake. And don’t limit yourself to one slice either – the best cake recipes are those you can’t resist!

Why You’ll Love the Recipe:

This pineapple coconut cake is the one to choose if you’re all out to impress. You don’t need any specialized knowledge to make it, and the flavor is simply too good to even describe!

How to Serve It:

A slice of cake is always good with a cup of coffee or some iced tea. Enjoy it for dessert or have it as a sweet snack.

Ingredients:

For the cake:

• Nutmeg
• Butter
• Brown sugar
• Granulated sugar
• Pineapple
• Brown sugar 
• Flour
• Eggs
• Baking powder
• Egg yolks
• Baking soda
• Vanilla
• Salt
• Coconut milk

For the syrup:

• Coconut rum
• Canned coconut milk
• Granulated sugar

For the glaze:

• Pinch salt
• Butter
• Coconut rum
• Heavy whipping cream
• Toasted sweetened coconut flakes
• Brown sugar

How to make Pina Colada Rum Cake:

Heat the oven to 350 degrees, and grease a bundt pan well. 

Add the brown sugar and then the crushed pineapple to the bundt pan. 

Beat together the butter, granulated sugar and brown sugar for the cake for 4-5 minutes until creamy. 

Add the eggs, yolks and vanilla into the mixture. 

Mix in the flour, salt, baking powder, nutmeg and baking soda. 

Blend in the coconut milk until the batter is smooth and creamy. 

Spread the mixture into the bundt pan, and bake for 35-45 minutes or until cooked completely through. 

Add ¾ C coconut milk and 6 Tbsp granulated sugar to a pot over medium heat. Stir until the sugar dissolves. Remove immediately, and stir in the ½ cup of coconut rum. 

When the cake is out of the oven and still warm, poke holes all over the top of it with the handle of a wooden spoon or similar tool. 

Pour ⅔ of the mixture over the cake and into the holes. 

Let sit a few minutes, and then turn the cake out of the pan and onto a plate or serving platter. 

Brush the remaining syrup onto the cake. 

Heat the butter, heavy whipping cream and brown sugar for the glaze to a boil in a pot over medium-high heat. 

Boil for 2 minutes, and then remove. 

Stir in the coconut and rum. 

Pour the mixture over the cake and let set before serving. 

Perfect for any special occasion, this tantalizing tropical cake is going to wow your tastebuds. It isn’t hard to make and everyone is going to be bowled over with the incredible flavors it offers.

Can You Make It Ahead?

You can prepare the cake ahead if you like. If you’re making it for a special occasion, this is handy because it will free up your time to make the other dishes.

Storage Instructions:

Keep the cake refrigerated and eat within a couple of days, or wrap it in several layers of plastic wrap and freeze it. As long as it’s well covered it should stay fresh and moist. If you freeze it, remove the plastic wrap before thawing it in the refrigerator.

Variations and Substitutions:

Not a fan of using alcohol to make cakes? You can sub coconut milk instead. You can also use unsweetened coconut flakes for the glaze if you want to cut down on the sweetness.