Caribbean Coconut Rum Cake with Pineapple Glaze

1. 1

   Preheat your oven to 350°F (175°C) and grease a cake pan.

2. 2

   In a bowl, cream together softened butter and sugar until light and fluffy.

3. 3

   Add eggs one at a time, mixing well after each addition, then stir in rum and vanilla.

4. 4

   Combine flour, baking powder, salt, and shredded coconut, then gradually mix into the wet ingredients.

5. 5

   Pour the batter into the prepared pan and bake for 40 minutes or until golden.

6. 6

   While the cake bakes, mix pineapple juice and powdered sugar for the glaze.

7. 7

   Once baked, let the cake cool slightly before drizzling the glaze over it.

8. 8

   Garnish with diced pineapple and toasted coconut flakes before serving.

Per serving