Coconut, Pineapple, Rum Cake
Coconut, pineapple, and rum are classic flavors found in many Caribbean desserts, including this delicious cake.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Coconut, Pineapple, Rum Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and pineapple juice. Mix until just combined.
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Stir in the dark rum, shredded coconut, and crushed pineapple.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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Once the cake is completely cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 60g20%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
