Caribbean Coconut Rum Cake with Pineapple Glaze
Indulge in a moist coconut rum cake topped with a sweet pineapple glaze. This delightful dessert takes 70 minutes to prepare and bake.
About This Recipe
This Caribbean Coconut Rum Cake combines tropical flavors and a decadent glaze. It's a unique dessert that stands out at any gathering.
Why This Recipe Works
Moist texture: Coconut milk and butter ensure the cake remains moist and tender.
Flavor balance: Dark rum adds depth, while pineapple glaze introduces a refreshing sweetness.
Coconut crunch: Toasted coconut flakes provide a delightful texture contrast to the soft cake.
Chef's Pro Tip: For a richer flavor, let the glazed cake sit for a few hours before serving.
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Preheat your oven to 350°F (175°C) and grease a cake pan.
- 2
In a bowl, cream together softened butter and sugar until light and fluffy.
- 3
Add eggs one at a time, mixing well after each addition, then stir in rum and vanilla.
- 4
Combine flour, baking powder, salt, and shredded coconut, then gradually mix into the wet ingredients.
- 5
Pour the batter into the prepared pan and bake for 40 minutes or until golden.
- 6
While the cake bakes, mix pineapple juice and powdered sugar for the glaze.
- 7
Once baked, let the cake cool slightly before drizzling the glaze over it.
- 8
Garnish with diced pineapple and toasted coconut flakes before serving.
Nutrition Facts
Per serving
fat
15g
carbs
45g
fiber
1g
sodium
150mg
protein
4g
calories
320
Related Kitchen Tips
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