Coconut Pineapple Rum Cake
Indulge in the tropical decadence of Coconut Pineapple Rum Cake, a moist and flavorful dessert that effortlessly combines the sweetness of crushed pineapple, the rich creaminess of coconut milk, and a hint of dark rum for a tantalizing tropical twist. With a melt-in-your-mouth texture and a perfect balance of flavors, this bundt cake (or layered round cake) is baked to golden perfection, making it a show-stopping centerpiece for any celebration. Topped with a dusting of powdered sugar, this delightful treat is easy to prepare in under 20 minutes of active prep time and delivers a taste of paradise in every bite. Perfect for summer gatherings, holiday feasts, or simply satisfying a dessert craving, this Coconut Pineapple Rum Cake is a crowd-pleasing favorite that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Coconut milk
- 1 cup Crushed pineapple, drained
- 0.75 cup Sweetened shredded coconut
- 0.25 cup Dark rum
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or two 8-inch round cake pans. Lightly flour the pan(s) and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce mixer speed to low. Gradually add in the dry ingredients alternately with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the crushed pineapple, shredded coconut, and dark rum with a spatula until evenly incorporated.
Pour the batter into the prepared pan(s), spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If using two round pans, start checking for doneness around 40 minutes.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
If desired, sprinkle the cake with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 649.6 g | 236% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 386.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 258 mg | 20% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
