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Rum-Infused Pineapple Coconut Cake
Created by: Howcan Team
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup canned crushed pineapple, drained
- 1/2 cup vegetable oil
- 1/2 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- For the rum-infused pineapple filling:
- 1/2 cup dark rum
- 1/4 cup granulated sugar
- 2 cups canned crushed pineapple, drained
- For the coconut rum glaze:
- 1/4 cup dark rum
- 1/4 cup coconut milk
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir in 1 cup of shredded coconut and 1 cup of drained crushed pineapple.
- In a separate bowl, whisk together 1/2 cup of vegetable oil, 1/2 cup of coconut milk, 3 eggs, and 1 teaspoon of vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the rum-infused pineapple filling. In a small saucepan, combine 1/2 cup of dark rum and 1/4 cup of sugar. Heat over medium heat, stirring until the sugar is dissolved. Add 2 cups of drained crushed pineapple and simmer for 5-7 minutes, until the mixture has thickened slightly. Remove from heat and let it cool completely.
- Once the cakes and filling are completely cooled, place one cake layer on a serving plate. Spread the rum-infused pineapple filling evenly over the top. Place the second cake layer on top of the filling.
- To make the coconut rum glaze, whisk together 1/4 cup of dark rum, 1/4 cup of coconut milk, and 1 cup of powdered sugar until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
- Slice and serve the cake, and enjoy the tropical flavors of pineapple, coconut, and rum!
The Pineapple Coconut Cake with rum-infused pineapple filling is a tropical delight that originated in the Caribbean. This decadent dessert features layers of moist coconut cake filled with a luscious rum-infused pineapple compote. The cake is then frosted with creamy coconut frosting and adorned with toasted coconut flakes for an extra burst of flavor and texture. Renowned Caribbean chefs, such as Chef Nina Compton of Compère Lapin in New Orleans, have put their own spin on this classic dessert, incorporating local ingredients and techniques to create a truly unforgettable experience. The best version of this dish can be found in the Caribbean islands, where the fresh pineapple and coconut are abundant. To make this dish at home, it's crucial to use high-quality rum for the pineapple filling to infuse it with rich, complex flavors. Additionally, using fresh pineapple and coconut will elevate the overall taste and texture of the cake. For a unique twist, some bakers also incorporate a splash of coconut rum into the cake batter for an extra layer of indulgence. Overall, the Pineapple Coconut Cake with rum-infused pineapple filling is a delightful fusion of tropical flavors and boozy indulgence, making it a must-try for anyone with a sweet tooth and a love for all things Caribbean.
65 min
12
380 calories
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