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Pineapple Rum Cake

Delicious rum infused cake topped with glazed pineapples, roasted coconut and coconut whipped cream
Prep Time30 minutes
Cook Time45 minutes
Coconut Whipped Cream1 day
Course: Dessert
Keyword: dessert

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 9x13 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!

Video

Notes

Keep in air-tight container in refrigerator for 3-5 days. 
You can also make the cake portion of the recipe using a hand or stand mixer. Just start with your dry ingredients and then add wet after.