4 Tablespoons pineapple juice (fresh or reserved from can)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
3/4 cup Coconut Pineapple Sparkling Ice sparkling water
Butter Rum Syrup
1/2 cup butter
1/4 cup Coconut Pineapple Sparkling Ice sparkling water
1 cup brown sugar
Pinch of kosher salt
1/2 cup coconut (or dark) rum
Preheat oven to 350°. Grease (or butter) a 10-in. fluted bundt pan.
Melt 1/4 cup of butter and pour evenly in the bottom of prepared pan. Sprinkle 1/3 cup brown sugar evenly on butter. Arrange the 16 halved pineapple slices around the pan, placing cherries in between each slice. Sprinkle coconut flakes evenly around pan. Set aside.
In a large bowl, cream remaining butter, oil (or applesauce), and sugars for 4-5 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pineapple juice, extracts, and salt. Add flour alternately with sparkling water in 3 separate additions, mixing until just combined.
Transfer batter to prepared pan. Bake 65-75 minutes (covering with foil at the 20 minute mark to prevent burning) or until a skewer inserted in center comes out clean. Remove from oven.
Butter Rum Syrup
In a small saucepan, combine 1/2 cup butter, 1/4 cup sparkling water, brown sugar, and salt. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Cool for 10 minutes.
Using a skewer, poke deep holes into cake while it’s still in the pan. Pour 1/4 cup of the syrup over the cake, allowing it to soak in before repeating until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit 3-4 hours to (ideally) overnight at room temperature to cool completely and soak. When ready to serve, carefully invert onto a serving plate. Serve with homemade rum whipped cream for even more flavor!