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Pina Colada Rum Cake

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!
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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 10
Course: Desserts
Ingredients Method

Ingredients
  

For the cake:
  • ¼ tsp. Nutmeg
  • 2 Tbsp. Butter softened
  • 1 C. Butter room temperature
  • ½ C. Brown sugar
  • 1 C. Granulated sugar
  • 1 Can crushed pineapple drained
  • 1 C. Brown sugar
  • 3 C. Flour
  • 3 Large eggs room temperature
  • ½ tsp. Baking powder
  • 2 Large egg yolks room temperature
  • ½ tsp. Baking soda
  • 1 Tbsp. Vanilla
  • ¾ tsp. Salt
  • ¾ C. Canned coconut milk
For the syrup:
  • ½ C. Coconut rum
  • ¾ C. Canned coconut milk
  • 6 Tbsp. Granulated sugar
For the glaze:
  • Pinch salt
  • 4 Tbsp. Butter
  • 1 Tbsp. Coconut rum
  • 6 Tbsp. Heavy whipping cream
  • ½ C. Toasted sweetened coconut flakes
  • 6 Tbsp. Brown sugar

Method
 

  1. Heat the oven to 350 degrees, and grease a bundt pan well.
  2. Add the brown sugar and then the crushed pineapple to the bundt pan.
  3. Beat together the butter, granulated sugar and brown sugar for the cake for 4-5 minutes until creamy.
  4. Add the eggs, yolks and vanilla into the mixture.
  5. Mix in the flour, salt, baking powder, nutmeg and baking soda.
  6. Blend in the coconut milk until the batter is smooth and creamy.
  7. Spread the mixture into the bundt pan, and bake for 35-45 minutes or until cooked completely through.
  8. 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.
  9. 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.
  10. Pour ⅔ of the mixture over the cake and into the holes.
  11. Let sit a few minutes, and then turn the cake out of the pan and onto a plate or serving platter.
  12. Brush the remaining syrup onto the cake.
  13. Heat the butter, heavy whipping cream and brown sugar for the glaze to a boil in a pot over medium high heat.
  14. Boil for 2 minutes, and then remove.
  15. Stir in the coconut and rum.
  16. Pour the mixture over the cake and let set before serving.