Pineapple Coconut Rum Cake - Vegetarian
The Tropical Bliss Pineapple Coconut Rum Cake is a dessert that embodies the vibrant and exotic flavors of the Caribbean. This moist and fragrant bundt cake features a harmonious blend of sweet pineapple and aromatic coconut rum, making every bite a delightful experience for the palate.
Ingrédients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup rum
- 1 cup shredded coconut
- 1/2 cup powdered sugar
- 1/4 cup pineapple juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or cooking spray.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla and coconut extracts.
- Fold in the crushed pineapple until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients to the wet mixture, starting and ending with the dry ingredients, while also adding the coconut milk and rum.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack.
- While the cake cools, whisk together the powdered sugar and pineapple juice to prepare the glaze.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Nutrition (per 100g)
Serving: 100g | Calories: 475kcal | Carbohydrates: 63g | Protéines: 6g | Fat: 22g | Sucre: 43g
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