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!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.

Step 5

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.

Step 6

Gently fold in the crushed pineapple, shredded coconut, and dark rum with a spatula until evenly incorporated.

Step 7

Pour the batter into the prepared pan(s), spreading it out evenly.

Step 8

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.

Step 9

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.

Step 10

If desired, sprinkle the cake with powdered sugar before serving for an extra touch of sweetness.

Nutrition Facts

Serving size	(1679.0g)

Amount per serving	% Daily Value*
Calories	4969.7

Total Fat 233.7g	0%
Saturated Fat 144.0g	0%
Polyunsaturated Fat g
Cholesterol 1260.7mg	0%
Sodium 2584.8mg	0%
Total Carbohydrate 649.6g	0%
Dietary Fiber 16.1g	0%
Total Sugars 386.9g
Protein 60.5g	0%

Vitamin D 160IU	0%
Calcium 258.1mg	0%
Iron 19.5mg	0%
Potassium 1224.0mg	0%

*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.

Source of Calories

Fat: 42.5%

Protein: 4.9%

Carbs: 52.6%