Welcome to a tropical escape in cake form! This Spiced Tropical Rum Cake combines the warm, rich flavors of the Caribbean with a delightful texture, making it a perfect centerpiece for any gathering. It's wonderfully moist, spiced just right, and has a touch of rum to make things interesting.
Butter is the backbone of this cake, adding rich flavor and moisture. Granulated sugar sweetens things up, while eggs contribute structure and richness. A mix of all-purpose flour and cornstarch keeps the cake fluffy and tender. Baking powder gives it the necessary lift, and a pinch of salt enhances all the flavors.
Coconut milk adds a creamy tropical note, while dark rum provides depth and a subtle boozy edge. Vanilla extract and ground cinnamon bring warmth and complexity. Finally, crushed pineapple and shredded coconut infuse the cake with delightful tropical flavors and texture.
This cake is delightful on its own, but you can serve it with a dollop of freshly whipped cream and a sprinkle of toasted coconut for added texture. For a more decadent treat, pair it with a scoop of vanilla ice cream. A tropical fruit salad on the side complements the cake's flavors beautifully.
First, preheat your oven to 325°F (165°C) and take a moment to grease and flour a bundt pan. This step is crucial so you can easily remove the cake later on. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy — this usually takes about 3 to 5 minutes. It's your first step toward a perfectly moist cake.
Add the eggs one at a time, beating well after each addition. This helps to incorporate air, making your cake rise beautifully. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Alternate adding the dry ingredients with the coconut milk and rum to the creamed mixture, beginning and ending with the dry ingredients. This ensures a well-mixed batter without overworking it.
Stir in the vanilla extract, cinnamon, crushed pineapple, and shredded coconut until just combined. You don't want to overmix at this point. Pour your batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes. Start checking at the 60-minute mark by inserting a toothpick into the center. If it comes out clean, your cake is ready.
Once baked, let the cake cool in its pan for about 15 minutes before inverting it onto a wire rack to cool completely. Patience is key to avoid any breakage.
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