Tiki-Inspired Pineapple and Coconut Rum Cake
A moist, tropical rum cake infused with pineapple and coconut flavors that transports you to an island getaway with every bite. This caribbean-inspired desserts 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Tiki-Inspired Pineapple and Coconut Rum Cake take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Tiki-Inspired Pineapple and Coconut Rum Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Tiki-Inspired Pineapple and Coconut Rum Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tiki-Inspired Pineapple and Coconut Rum Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tiki-Inspired Pineapple and Coconut Rum Cake?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
