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Pina Colada Rum Cake

This Pina Colada Rum Cake is moist, boozy, & upside-down - infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce.

Serves 8-10     adjust servings

Preparation 30 mins Cook Time 40 mins Total Time 1 hr 10 mins

Ingredients

    Cake

    • 2 tablespoons butter, softened
    • 1/2 cup brown sugar
    • 8 ounces crushed pineapple, drained
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1 cup unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 3 large eggs, room temperature
    • 2 large egg yolks, room temperature
    • 1 tablespoon vanilla extract
    • 3/4 cup canned coconut milk

    Rum Syrup

    • 3/4 cup canned coconut milk
    • 6 tablespoons granulated sugar
    • 1/2 cup coconut rum

    Coconut Rum Glaze

    • 4 tablespoons unsalted butter
    • 6 tablespoons heavy cream
    • 6 tablespoons brown sugar
    • pinch of salt
    • 1 tablespoon coconut rum
    • 1/2 cup sweetened coconut flakes, toasted

    Instructions

    Cake

    1. Preheat oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown sugar, then spread the pineapple over it evenly. Set aside.
    2. In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
    3. In the bowl of a stand-mixer fitted with a paddle attachment, beat together butter and sugars, slowly increasing the speed to medium and beating about 5 minutes, until light and fluffy.
    4. In a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle mixture into the creamed butter, scraping the sides as needed. Once the eggs are completely incorporated (it should resemble moist icing), gently mix in ⅓ of the flour mixture, then half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
    5. Spoon the batter into the prepared bundt pan (it will be very thick). Bake for 35-45 minutes until a skewer inserted in the center comes out clean.

    Rum Syrup

    1. In a small saucepan, warm the remainder of the coconut milk, and the sugar over medium heat, stirring until the sugar dissolves. Be careful not to bring it to a boil. Remove from heat and whisk in rum.
    2. When cake comes out of the oven: Using a wooden skewer, poke numerous holes in the warm cake - the more holes, the more rum soaks in!
    3. Pour ¾ of the syrup over the cake slowly, allowing it to soak in before adding more.
    4. Let cake cool in the bundt pan, then invert on plate.
    5. Using a pastry brush, brush the top with the remaining syrup.

    Coconut Rum Glaze

    1. Combine the butter, cream, salt and sugar together in a small saucepan over high heat. Bring to a boil, stirring the mixture to dissolve the sugar (about 2 minutes).
    2. Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
    3. Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.
    4. Garnish as desired, serve, and enjoy!

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    Recipe Notes

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