Island Pineapple Coconut Rum Cake
The Island Pineapple Coconut Rum Cake is a popular dessert in the Caribbean, especially during festive occasions like Christmas and New Year's.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Coconut milk
- 1/2 cup Pineapple juice
- 1/4 cup Dark rum
- 1/2 cup Sweetened shredded coconut
- 1/2 cup Pineapple chunks, drained
- 2 tablespoon Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Add the flour mixture to the butter mixture alternately with the coconut milk, beginning and ending with the flour mixture.
- Stir in the pineapple juice, rum, shredded coconut, and pineapple chunks.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and let it cool completely.
- Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 50g17%
- Sugars 30g
- 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.