This Pineapple Rum Cake Recipe Is like an Edible Piña Colada
Paradise found! Not all of us can escape the summer heat on a private beach or island getaway, but we can certainly bring the taste of the tropics to you. If a frosty cocktail isn’t enough, turn to this Piña Colada Cake for a quick mental vacay or delicious treat. One slice of this cake and you’ll be dreaming of salty sea breezes and white sandy beaches.
Pineapple Rum Cake RECIPE
Inspired by the classic cocktail, this cake is packed full of pineapple, creamy coconut and just a bit of rum to get the party started. The cake is made with real pineapple bits and brown sugar for more depth and an almost caramel-like flavor. Think roasted pineapple!
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 3/4 teaspoon salt
– 4 eggs
– 1 cup granulated white sugar
– 1/2 cup brown sugar, firmly packed
– 1/2 cup + 2 tablespoons coconut oil
– 1/4 cup + 2 tablespoons dark rum
– 1/4 cup coconut milk
– 1 cup crushed pineapple, drained
Let’s get to it!
First, preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans and set them aside. Sift together the flour, baking powder, baking soda and salt, and set aside. In a large mixing bowl, whisk together the eggs until combined. Add in both sugars and whisk until smooth. Add in the coconut oil and whisk until combined. Stir in half of the flour mixture until just combined.
Next, stir in the rum and coconut milk. Add the second half of the flour mixture just until the last streaks of flour disappear. Fold in the pineapple chunks. Then evenly divide the batter into the two prepared pans. Bake for about 25 to 28 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let your cakes cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
We’ll top off our delicious cake with a creamy, coconut cream cheese frosting!
– 8 ounces cream cheese, softened
– 3/4 cup (12 tablespoons) unsalted butter, softened
– 5 1/2 cups confectioner’s sugar, sifted
– 3 – 4 tablespoons coconut milk
– 1/2 teaspoon vanilla extract
– shredded coconut
– diced pineapple
Here we go!
Coconut Cream Cheese Frosting
In the bowl of an electric mixer, place the cream cheese and the butter. Using the paddle attachment, mix the cream cheese and butter together until smooth. With the mixer on low, gradually add in the sugar and the remaining ingredients. Once everything begins to incorporate, turn the mixer up to medium and mix until smooth and fluffy.
Time to put this bad boy together.
Place the bottom layer of cake on a cake board or serving dish. Spread about 1 cup of frosting on top with an offset spatula. Add the second layer of cake, inverting it so that the bottom of the cake is facing up. Begin frosting the top and sides of the cake with the frosting.
While the frosting is still fresh, cover the sides of the cake with shredded coconut.
Decorate the top of the cake with any remaining frosting and pineapple chunks. That’s it! You did it! Now kick back and have a piña colada.
One thing we love about this cake is that you do not need to be a professional cake decorator to get a bakery-worthy look. The shredded coconut not only adds texture and flavor, but it keeps your cake looking sharp without enduring the frustration that sometimes comes with trying to achieve super smooth sides.
Your guests will be asking for seconds and thirds!
Don’t forget to save yourself a piece before it’s all gone :)