This Pina Colada Rum Cake is moist, boozy, & upside-down - infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce.
Cuisine American, Mexican
Prep Time 30minutes
Cook Time 40minutes
Resting Time 2hours
Total Time 1hour10minutes
1cupunsalted butterroom temperature
3large eggsroom temperature
2large egg yolksroom temperature
Coconut Rum Glaze
½cupsweetened coconut flakestoasted
Preheat oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown sugar, then spread the pineapple over it evenly. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
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.
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 1/3 of the flour mixture, then half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
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.
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.
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!
Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
Let cake cool in the bundt pan, then invert on plate.
Using a pastry brush, brush the top with the remaining syrup.
Coconut Rum Glaze
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).
Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.