Caribbean Coconut Rum Cake with Pineapple Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Moist and tender coconut cake infused with dark rum, topped with a tangy pineapple glaze that bursts with tropical flavor. This caribbean-inspired desserts ready in about 80 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup coconut milk
• 1/4 cup dark rum
• 1 cup sweetened shredded coconut
• 1/2 cup crushed pineapple, drained
• 1 cup powdered sugar
• 2 tbsp fresh lime juice

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a 9-inch bundt pan thoroughly. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until well combined.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 4 minutes. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tbsp vanilla extract.
3. Step 3: Reduce mixer speed to low and alternately add the flour mixture and 1 cup coconut milk to the butter mixture, beginning and ending with the flour. Stir in 1/4 cup dark rum and 1 cup sweetened shredded coconut until evenly distributed.
4. Step 4: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 15 minutes in the pan, then invert onto a wire rack to cool completely.
5. Step 5: To make the pineapple glaze, combine 1/2 cup drained crushed pineapple, 1 cup powdered sugar, and 2 tbsp fresh lime juice in a small bowl. Whisk until smooth.
6. Step 6: Drizzle the pineapple glaze evenly over the cooled cake, letting it drip down the sides. Sprinkle additional shredded coconut on top if desired. Let the glaze set for 10 minutes before slicing and serving.