Spiced Rum Cake

Ingredients

• 2 1/2 cups cake flour ((OR 2 1/4 cups all-purpose flour + 1/4 cup cornstarch))
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups granulated sugar
• 12 tablespoons unsalted butter (softened)
• 3/4 cup unsweetened coconut milk (canned (or whole milk))
• 4 extra large eggs
• 1/2 cup dark spiced rum (or dark rum)
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple (drained and juices reserved for glaze (from 20 ounce can))
• 1/2 cup sweetened shredded coconut
• 1/4 cup unsalted butter
• 1 cup natural granulated sugar
• 1/2 cup pineapple juice (reserved from can)
• 1/2 cup spiced rum
• Pinch of salt
• 3/4 cup sweetened shredded coconut

Instructions

1. 1

   Prep: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray (or grease with butter) and dust with extra granulated sugar. Drain the canned crushed pineapple well, reserving the juices to use in the glaze. Press the pineapple to make it as dry as possible.

2. 2

   For Toasted Coconut Topping: Place ¾ cup shredded coconut on a rimmed baking sheet. Spread out in a thin even layer. Toast the coconut in the oven for 3-7 minutes. Watch it carefully – coconut turns dark fast! Once the coconut is golden, remove it from the oven and cool.

3. 3

   For the Cake: In a medium bowl, mix the flour, baking powder, baking soda, and salt together.

4. 4

   In a large mixing bowl, use an electric mixer to beat the granulated sugar with the softened butter. Beat on high speed to “cream” the ingredients until fluffy and lighter in color, about 3-5 minutes.

5. 5

   Lower the speed and mix in the coconut milk, eggs, rum, and vanilla extract. Scrape the bowl with a rubber spatula.

6. 6

   Beat in the crushed pineapple and shredded coconut. Then slowly beat in the flour mixture until just combined. Scrape the bowl and beat again for just a few seconds.

7. 7

   Pour the batter into the pan and bake for 45-55 minutes. After 45 minutes, insert a toothpick into the center of the cake. If it comes out clean the cake is done. If not, bake for 5-10 minutes longer, then test again. Allow the cake to cool for 15 minutes, then run a butter knife around the edge of the pan. Flip the cake out onto a cooling rack.

8. 8

   For the Rum Glaze: While the cake is cooling, prepare the spiced rum glaze. In a saucepan combine the butter, sugar, pineapple juice, rum, and salt. Over medium heat, bring the mixture to a simmer and cook for 8-10 minutes until it begins to thicken slightly. Remove from heat.

9. 9

   With a wooden skewer, poke holes throughout the cake. (The more holes the better – don’t go easy on it!) Slowly pour the glaze over the cake, a ¼ cup at a time, allowing it to absorb until all the syrup has been applied. (If you set the cooling rack over a pan, you can gather the run-off glaze and pour it over again for extra flavor and moisture.)

10. 10

    Sprinkle the toasted coconut over the cake while the glaze is still wet. Then allow the cake to dry before wrapping to store.