The warmer days are already upon us here in southern California and what a perfect time for a sweet, tropical inspired Pineapple Rum Cake! Roasted coconut, glazed pineapple and homemade coconut whipped cream, need I say more?! Your first bite will immediately transport you to a tropical island and away from your living room that you’ve seen a little too much of over the past few weeks.
This cake requires a few extra steps then making a box cake mix, but I promise it will be completely worth it! You’re going to start by grabbing a can of coconut cream, not milk, and placing it in your refrigerator for 24 hours. This will firm up your coconut cream and provides the perfect consistency when making our homemade coconut whipped cream.
About an hour before you are ready to start making your cake you will need to place your mixing bowl for your frosting in the freezer. Another crucial step in ensuring we have the perfect whipped cream topping. Second, take out your eggs and leave them on the counter. Our eggs need to be room temperature for our cake. This will help our batter mix properly and rise more easily.
I will be doing everything by hand, aside from the whipped cream topping. You could also use your stand mixer or hand mixer if you prefer.Grab two 8 inch round cake pans or a 9×13 pan and let’s get baking!
Pineapple Rum Cake
Equipment
- Mixer
Ingredients
Coconut Whipped Cream
- 1 Can of coconut cream refrigerated 24 hours
- 2 tsp Rum
- ¼ cup Brown sugar Can also use agave, honey or raw sugar
Glazed Pineapples
- 2 Cups Chopped Pineapple
- 2 Tbsp Coconut Oil
- ½ Cup Brown Sugar
Toasted Coconut Chips
- 1 Cup Coconut chips, unsweetened
- 1 Tbsp Coconut oil
- 2 Tsp Salt
Cake
- 2 ¼ Cups All-purpose flour
- 2 ¼ Tsp Baking Powder
- ½ Tsp Salt
- 3 Eggs Room Temperature
- ¾ Cup Unsweetened Yogurt, I used Greek Can use non-dairy or regular just not low-fat
- ½ Cup Pineapple Juice If using canned pineapple for glazed pineapples, use the juice!
- ¼ Cup Rum
- 1 Tsp Vanilla extract
Instructions
- Place medium mixing bowl for whipped cream in freezer.
- Preheat oven to 350°. In small mixing bowl toss coconut chips with coconut oil and salt. Spread evenly on baking sheet lined with parchment paper or baking mat and bake for 5-8 minutes until golden brown. Remove from oven and set aside.
- In a skillet over medium high heat melt coconut oil. Add pineapple chunks and mix. Mix in brown sugar and rum. Keep on medium high heat for 5-6 minutes until sauce starts to bubble and thicken. Remove from heat and set aside.
- In a large mixing bowl add flour, baking powder and salt. In a separate bowl add your room temperature eggs and brown sugar and whisk. Add yogurt, rum, pineapple juice and vanilla and mix thoroughly.
- Add wet ingredients to your dry ingredients in increments, mixing after each pour. Mix just until combined. Careful not to over-mix.
- Grease a 9×13 baking dish or two 8 inch cake pans. Pour batter into your pan(s). Place cake in oven for 40-45 minutes until golden brown and tooth pick comes out clean.
- Take your mixing bowl out of the freezer and your can of coconut cream from the fridge. Scoop your coconut cream from your can into your mixing bowl. ( Save the water in the bottom of the can to add to smoothies later!). Add brown sugar, rum and sweetener to bowl and mix on medium/high for 2-3 minutes until you achieve a light and airy consistency. You can use either a stand mixer or hand mixed for this step. Keep cream in refrigerator until you are ready to add it to your cake.
- Once your cake is ready allow it to completely cool. Once cooled, top your cake with your whipped coconut cream, pineapples and coconut chips. Take a bite and enjoy a little slice of paradise!
