Tiki-Inspired Pineapple and Coconut Rum Cake

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist, tropical rum cake infused with pineapple and coconut flavors that transports you to an island getaway with every bite. This Caribbean-inspired recipe, ready in about 75 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 350 calories and feeds 8, 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.

Prep: 15 min Cook: 60 min Serves 8 Caribbean cuisine 350 cal/serving

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup crushed pineapple with juice
1/2 cup sweetened shredded coconut
1/4 cup dark rum
1/2 cup powdered sugar
for garnish fresh pineapple slices

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 9-inch bundt pan.
Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 4: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
Step 5: Stir in 1 cup crushed pineapple with juice and 1/2 cup sweetened shredded coconut.
Step 6: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
Step 7: Pour batter into the prepared bundt pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Step 8: While cake bakes, combine 1/4 cup dark rum and 1/2 cup powdered sugar in a small bowl to make a glaze.
Step 9: Remove cake from oven and let cool in pan for 15 minutes, then invert onto a wire rack.
Step 10: Brush the rum glaze over the warm cake to soak in and garnish with fresh pineapple slices before serving.