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Pineapple Coconut Cake with Rum-Infused Pineapple Glaze
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup buttermilk
- 1/2 cup unsweetened coconut milk
- 1/4 cup dark rum
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Add 1/2 cup of softened butter, 3 eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until well combined.
- Fold in 1 cup of drained crushed pineapple and 1 cup of shredded coconut. Then, stir in 1/2 cup of buttermilk and 1/2 cup of coconut milk until the batter is smooth.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the rum-infused pineapple glaze. In a small saucepan, heat 1/4 cup of dark rum over medium heat until it simmers. Let it simmer for 2-3 minutes to cook off the alcohol. Then, stir in 1/2 cup of powdered sugar until the glaze is smooth and slightly thickened.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, poke holes all over the top of the cake with a toothpick or skewer.
- Pour the warm rum-infused pineapple glaze over the warm cake, allowing it to soak into the holes and spread over the surface.
- Let the cake cool completely before slicing and serving. Enjoy the tropical flavors of pineapple and coconut with a hint of rum in every bite!
The Pineapple Coconut Cake with a rum-infused pineapple glaze is a tropical delight that originated in the Caribbean. This decadent dessert combines the sweet, tangy flavor of pineapple with the rich, nutty taste of coconut, creating a symphony of flavors that dance on the palate. The addition of a rum-infused pineapple glaze adds a delightful boozy kick, elevating the cake to new heights of indulgence. Renowned chefs in the Caribbean, such as Chef Marcus Samuelsson, have perfected this recipe, infusing it with their own unique flair and expertise. The cake is a popular dessert in the region, often served at beachside resorts and upscale restaurants, where it is enjoyed by locals and tourists alike. The key to creating the perfect Pineapple Coconut Cake lies in using fresh, ripe pineapple and high-quality coconut to achieve a harmonious balance of flavors. The rum-infused pineapple glaze adds a touch of sophistication and a hint of tropical allure, making it a standout dessert for any occasion. For those seeking the ultimate Pineapple Coconut Cake experience, a visit to the Caribbean is a must. The region's abundance of fresh, tropical ingredients and skilled pastry chefs ensures that this delightful dessert is crafted to perfection. Whether enjoyed at a seaside cafe in Jamaica or a luxury resort in Barbados, the Pineapple Coconut Cake with a rum-infused pineapple glaze is a true taste of paradise.
60 min
12
320 calories
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