When it comes to desserts that transport you to a tropical paradise, few can compete with the irresistible charm of a Pineapple Coconut Rum Cake. This decadent treat combines the luscious flavors of pineapple and coconut with a hint of rum, creating a dessert that is as refreshing as it is indulgent. Whether you’re hosting a summer soirée, birthday party, or simply craving a taste of the islands, this cake is sure to be a crowd-pleaser.
In just about an hour, you can whip up this Pineapple Coconut Rum Cake from start to finish. It’s surprisingly quick and easy, making it ideal for both special occasions and spontaneous cravings. The cake boasts a moist and tender crumb, infused with the tropical essence of pineapple and coconut. The addition of rum adds a subtle complexity to the flavor profile, elevating each bite to a new level of indulgence. Topped with a coconut glaze and a sprinkle of shredded coconut, this dessert not only delights the taste buds but also captures the essence of a sunny getaway with its tropical flavors and enticing aroma.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/4 cup dark rum
- 1 cup crushed pineapple, drained
For the Rum Syrup:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup dark rum
For the Coconut Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons coconut milk
- 1/2 teaspoon coconut extract (optional)
- Shredded coconut, for garnish
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, followed by vanilla extract.
- Mix in coconut milk and rum until well combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in crushed pineapple.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Rum Syrup:
- In a small saucepan, combine butter, granulated sugar, and water over medium heat.
- Stir until the butter is melted and the sugar is dissolved.
- Remove from heat and stir in dark rum. Set aside to cool slightly.
- Prepare the Coconut Glaze:
- In a bowl, whisk together powdered sugar, coconut milk, and coconut extract (if using) until smooth and creamy. Adjust consistency by adding more coconut milk if needed.
- Assemble the Cake:
- Once the cake has cooled completely, place it on a serving platter.
- Pierce the top of the cake with a fork or skewer in several places.
- Slowly pour the rum syrup over the cake, allowing it to soak in.
- Drizzle the coconut glaze over the top of the cake, letting it drip down the sides.
- Sprinkle shredded coconut over the glaze for decoration.
- Serve and Enjoy:
- Slice and serve your Pineapple Coconut Rum Cake, savoring each moist and flavorful bite.
Tips for Success:
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the cake.
- For a stronger rum flavor, increase the amount of rum in the syrup.
- Garnish with toasted coconut flakes for added texture and visual appeal.
With its irresistible texture, tropical flavors, and a touch of rum, this Pineapple Coconut Rum Cake is a dessert that embodies the essence of island living. Perfect for any occasion, from casual gatherings to festive celebrations, it’s a treat that will leave your guests dreaming of sunny beaches and swaying palms. So, whip up this delightful cake, pour yourself a piña colada, and indulge in a taste of paradise!
