Pineapple-Coconut Cake with Rum Recipes & Special Tips

This Pineapple-Coconut Cake with Rum Glaze is a delicious and decadent dessert that is sure to please. 

It has a moist and fluffy cake base, is made with fresh pineapple and coconut, and is topped with a sweet and boozy rum glaze. The combination of flavors is sure to tantalize your taste buds and make this cake a hit at any gathering. 

Whether you are looking for a special treat for a special occasion or just want to indulge in a delicious dessert, this Pineapple-Coconut Cake with Rum Glaze is sure to hit the spot.

Image Credit: sallysbakingaddiction.com

Timing For Pineapple-Coconut Cake With Rum

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 12

Yield: 1 9-inch cake

Ingredients

Pineapple-Coconut Cake:

-1 (18.25 ounce) package of yellow cake mix

-1 (3.4 ounces) package of instant coconut cream pudding mix

-1/2 cup vegetable oil

-4 eggs

-1 (20 ounces) can crush pineapple, undrained

-1 cup flaked coconut

Rum Glaze:

-1/2 cup butter

-1/4 cup water

-1 cup white sugar

-1/4 cup rum

Image Credit: sallysbakingaddiction.com

Directions

To make a Pineapple-Coconut Cake with Rum, first, preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. 

In a large bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. 

In a separate bowl, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Beat in 2 eggs, one at a time. 

Add 1 teaspoon vanilla extract and 1/2 cup coconut milk, and mix until combined. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 cup of crushed pineapple. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before glazing.

To make the glaze, combine 1/4 cup butter, 1/4 cup rum, 1/2 cup coconut milk, and 1/2 cup powdered sugar in a medium saucepan. Heat over medium heat, stirring constantly, until the mixture is smooth and bubbly. 

Remove from heat and pour the glaze over the cooled cake. Sprinkle with shredded coconut, if desired. Enjoy!

1. Preheat the Oven To 350°F (175°C). Grease And Flour A 9-Inch (23 Cm) Round Cake Pan.

To make a delicious Pineapple-Coconut Cake with Rum Glaze, the first step is to preheat the oven to 350°F (175°C). Once the oven is preheated, the next step is to grease and flour a 9-inch (23 cm) round cake pan. 

This will ensure that the cake does not stick to the pan and will make it easier to remove the cake from the pan after it is done baking. After greasing and flouring the pan, the cake batter can be prepared. 

The ingredients for the cake batter include all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, pineapple juice, coconut milk, and shredded coconut. The batter should be mixed until all of the ingredients are fully incorporated. 

Once the batter is ready, it should be poured into the prepared cake pan and placed in the preheated oven. 

The cake should bake for about 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Once the cake is done baking, it should be removed from the oven and allowed to cool before adding the rum glaze. 

The rum glaze is made with butter, brown sugar, rum, and pineapple juice. The glaze should be poured over the cooled cake and allowed to be set before serving.

2. In A Medium Bowl, Whisk Together 1 1/2 Cups (180 G) 

All-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

The Pineapple-Coconut Cake with Rum Glaze is a delicious and flavorful dessert that is sure to be a hit. The first step in making this cake is to preheat the oven to 350°F (177°C). 

Next, in a medium bowl, whisk together 1 1/2 cups (180 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon salt. 

In a separate bowl, cream together 1/2 cup (113 g) softened butter and 1 cup (200 g) granulated sugar until light and fluffy. 

Beat in 2 large eggs, one at a time, until fully incorporated. Add 1/2 cup (120 ml) coconut milk and 1 teaspoon vanilla extract and mix until combined. 

Add the dry ingredients to the wet ingredients and mix until just combined. Finally, fold in 1 cup (140 g) of chopped pineapple and 1/2 cup (50 g) of shredded coconut. 

Pour the batter into a greased 9-inch (23 cm) round cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Once the cake is finished baking, allow it to cool before glazing it with a mixture of 1/4 cup (60 ml) rum, 1/4 cup (60 ml) pineapple juice, and 1/2 cup (100 g) of powdered sugar. Enjoy!

3. In A Large Bowl, Cream Together 1/2 Cup (115 G) Butter 

And 1 Cup (200 G) Sugar Until Light And Fluffy.

To make a delicious Pineapple-Coconut Cake with Rum Glaze, begin by preheating the oven to 350°F (175°C). In a large bowl, cream together 1/2 cup (115 g) butter and 1 cup (200 g) sugar until light and fluffy. 

Next, add 2 eggs, one at a time, beating well after each addition. In a separate bowl, combine 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. 

Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup (120 ml) of pineapple juice. Fold in 1/2 cup (55 g) shredded coconut, 1/2 cup (90 g) crushed pineapple, and 1 teaspoon vanilla extract. 

Pour the batter into a greased 9-inch (23 cm) round cake pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

To make the glaze, combine 1/2 cup (100 g) sugar, 1/4 cup (60 ml) rum, and 1/4 cup (60 ml) pineapple juice in a small saucepan over medium heat. 

Cook, stirring constantly until the sugar is dissolved and the mixture is thick and syrupy. Drizzle the glaze over the cooled cake and enjoy!

4. Add 2 Eggs One At A Time, Beating Well After Each Addition.

To make a Pineapple-Coconut Cake with Rum, the first step is to preheat the oven to 350 degrees Fahrenheit. 

Then, in a medium bowl, mix together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Next, add the eggs one at a time, beating well after each addition. After that, add the pineapple, coconut, and rum to the butter and sugar mixture, stirring until combined. 

Finally, pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once the cake is baked, allow it to cool before serving. Enjoy!

5. Stir In 1/2 Cup (120 Ml) Pineapple Juice, 1 Teaspoon Vanilla Extract, And 1/2 Teaspoon Coconut Extract.

The fifth step in making a Pineapple-Coconut Cake with Rum Glaze is to stir in 1/2 cup (120 ml) pineapple juice, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract. 

This will add a delicious combination of tropical flavors to the cake. First, measure out the pineapple juice and pour it into the bowl with the cake batter. 

Next, add the vanilla and coconut extracts and stir everything together until the ingredients are fully combined. Finally, pour the batter into the prepared cake pan and bake according to the recipe instructions. 

The pineapple-coconut flavor will be a delightful surprise in the finished cake. With the addition of the rum glaze, this cake will be a hit at any gathering.

6. Gradually Add The Flour Mixture To The Wet Ingredients, Stirring Until Just Combined.

To make the Pineapple-Coconut Cake with Rum Glaze, the first step is to preheat the oven to 350 degrees Fahrenheit. Next, grease a 9-inch round cake pan with butter and line the bottom with parchment paper. 

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, mix together the melted butter, sugar, eggs, and vanilla extract. 

In a third bowl, combine the crushed pineapple, coconut, and rum. Gradually add the flour mixture to the wet ingredients, stirring until just combined. 

Then, fold in the pineapple, coconut, and rum mixture. Pour the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Once the cake has cooled, prepare the rum glaze by combining the powdered sugar, butter, rum, and coconut extract in a bowl. Spread the glaze over the top of the cake and let it set before serving.

7. Fold In 1/2 Cup (60 G) Shredded Coconut And 1/2 Cup (80 G) Chopped Fresh Pineapple.

Folding in the pineapple and coconut is the final step in making a delicious Pineapple-Coconut Cake with Rum Glaze. Begin by preheating the oven to 350°F (175°C). 

Grease a 9-inch (23 cm) round cake pan with butter or cooking spray. In a medium bowl, whisk together 1 ½ cups (180 g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. 

In a separate bowl, cream together ½ cup (115 g) unsalted butter and 1 cup (200 g) granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time. 

Add 1 teaspoon vanilla extract and 1/3 cup (80 ml) coconut milk, and mix until combined. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1/2 cup (60 g) shredded coconut and 1/2 cup (80 g) chopped fresh pineapple. 

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before glazing with a rum glaze. Enjoy!

8. Pour The Batter Into The Prepared Pan And Bake For 25-30 Minutes.

Making a Pineapple-Coconut Cake with Rum Glaze is a simple yet delicious treat. 

To begin, preheat the oven to 350°F and lightly grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

Next, add the pineapple juice, coconut milk, and rum extract and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. 

Finally, fold in the shredded coconut and diced pineapple. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool before glazing it with the rum glaze. To make the glaze, combine the confectioners’ sugar, melted butter, and rum extract in a small bowl. Drizzle the glaze over the cooled cake and enjoy!

9. Let The Cake Cool In The Pan For 10 Minutes 

Before transferring to a wire rack cool completely.

Once the Pineapple-Coconut Cake with Rum Glaze is finished baking, it is important to let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

This cooling process helps the cake to set and prevents it from crumbling when it is removed from the pan. 

After 10 minutes, carefully remove the cake from the pan and place it on a wire rack. Allow the cake to cool completely before glazing, which can take up to an hour. 

Once the cake is completely cooled, it is ready to be glazed with the Rum Glaze. The Rum Glaze is a simple mixture of butter, sugar, and rum that is heated until it is thick and syrupy. 

Once the glaze is ready, pour it over the cake and spread it evenly with a spatula. Allow the glaze to set before serving. Enjoy!

10. To Make The Glaze, Combine 1/2 Cup (100 G) of Sugar

1/4 cup (60 ml) rum, and 1/4 cup (60 ml) pineapple juice in a small saucepan.

To make the Pineapple-Coconut Cake with Rum Glaze, begin by preheating the oven to 350°F (175°C). 

Grease and flour a 9-inch (23 cm) round cake pan. In a medium bowl, whisk together 1 1/2 cups (180 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. 

In a separate bowl, cream together 1/2 cup (115 g) butter and 1 cup (200 g) sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1/2 cup (120 ml) coconut milk and 1 teaspoon vanilla extract. 

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in 1 cup (140 g) crushed pineapple. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before making the glaze. 

To make the glaze, combine 1/2 cup (100 g) sugar, 1/4 cup (60 ml) rum, and 1/4 cup (60 ml) pineapple juice in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. 

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool slightly before pouring over the cooled cake. Sprinkle with shredded coconut and serve.

11. Bring To A Boil Over Medium-High Heat, Stirring Constantly.

To make a Pineapple-Coconut Cake with Rum Glaze, start by preheating the oven to 350 degrees Fahrenheit. 

Grease and flour a 9-inch round cake pan. In a medium bowl, combine the cake mix, eggs, oil, and pineapple juice. 

Beat the mixture with an electric mixer on low speed for 1 minute, then increase the speed to medium and beat for 2 minutes more. 

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely. 

For the glaze, combine the butter, rum, and brown sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. 

Reduce the heat to low and simmer for 3 minutes. Remove from the heat and stir in the coconut. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Enjoy!

12. Reduce The Heat To Low And Simmer For 5 Minutes, Stirring Occasionally.

To make the Pineapple-Coconut Cake with Rum Glaze, begin by preheating the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar until light and fluffy. 

Add the eggs one at a time, beating well after each addition. Add the coconut and pineapple and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 

Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes. 

To make the glaze, melt the butter in a small saucepan over medium heat. Add the rum, brown sugar, and pineapple juice and bring to a boil. 

Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove the glaze from the heat and let cool for 5 minutes before pouring it over the cake. Allow the cake to cool completely before serving. Enjoy!

13. Remove From Heat And Let Cool For 10 Minutes.

Once the Pineapple-Coconut Cake with Rum Glaze is finished baking, it is important to remove it from the heat and let it cool for 10 minutes. 

This cooling period is essential for the cake to be set properly and for the glaze to adhere to the cake. 

Additionally, it gives the cake time to cool down and makes it easier to handle when transferring it from the baking pan to a serving plate.

 After 10 minutes of cooling, the cake should be carefully removed from the pan and placed on a serving plate. 

The glaze can then be poured over the cake, allowing it to drip down the sides. Finally, the cake can be garnished with fresh pineapple slices and toasted coconut flakes before serving.

14. Drizzle The Glaze Over The Cooled Cake.

To make a Pineapple-Coconut Cake with Rum Glaze, start by preheating the oven to 350 degrees Fahrenheit. 

Grease and flour a 9-inch round cake pan. In a large bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. 

In a separate bowl, cream together ½ cup of butter and 1 cup of granulated sugar. Beat in 2 eggs, one at a time. Add 1 teaspoon of vanilla extract and mix until combined. 

Alternately add the flour mixture and ½ cup of coconut milk to the butter mixture, beginning and ending with the flour mixture. Fold in 1 cup of crushed pineapple and pour the batter into the prepared cake pan. 

Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

To make the glaze, combine ¼ cup of butter, 2 tablespoons of light rum, and 1 cup of confectioners’ sugar in a medium bowl. Whisk until smooth. Drizzle the glaze over the cooled cake and serve.

15. Sprinkle With Shredded Coconut And Chopped Pineapple, If Desired.

This Pineapple-Coconut Cake with Rum is a delicious and easy-to-make dessert. To make this cake, start by preheating the oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan. 

In a medium bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, cream together 1/2 cup of butter and 1 cup of sugar until light and fluffy. 

Beat in 2 eggs, one at a time. Add 1/2 cup of canned crushed pineapple, 1/2 teaspoon of rum extract, and 1/2 teaspoon of coconut extract. Gradually add the flour mixture to the creamed mixture, stirring until just blended. 

Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

Once cooled, spread a thin layer of buttercream frosting over the cake. Sprinkle with shredded coconut and chopped pineapple, if desired. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 slice
  • Calories: 533
  • Total Fat: 18g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Cholesterol: 61mg
  • Sodium: 245mg
  • Total Carbohydrates: 79g
  • Dietary Fiber: 2g
  • Sugars: 57g
  • Protein: 5g

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Special Tips

1. Use fresh pineapple for the best flavor.

2. Make sure to cool the cake completely before glazing.

3. Use a pastry brush to evenly spread the glaze over the cake.

4. Use a light-colored rum for the glaze to prevent it from becoming too dark.

5. Serve the cake with a dollop of whipped cream for an extra special treat.

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