Spiced Tropical Rum Cake

A delectable Spiced Tropical Rum Cake that combines the richness of rum with the exotic flavors of coconut and pineapple, making it an irresistible dessert option.

Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Serves: 12

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon baking powder

1 teaspoon salt

1 cup coconut milk

1/2 cup dark rum

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 cup crushed pineapple, drained

1/2 cup shredded coconut

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

5. Gradually add the dry ingredients to the creamed mixture alternately with coconut milk and rum, beginning and ending with the dry ingredients.

6. Stir in vanilla extract, cinnamon, crushed pineapple, and shredded coconut until just combined.

7. Pour the batter into the prepared bundt pan and smooth the top.

8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

9. Allow to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, gently warm slices in the microwave for 20-30 seconds or serve at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.