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When I posted my pineapple upside-down cake photos on Facebook, a friend responded with a recipe for a cake that contained crushed pineapple. I decided to make the cake for Father's Day, so added a rum glaze and flaked coconut. Dad loves a good pina colada.
Pina Colada Cake
Cake
1 20 oz can crushed pineapple and juice
2 c all-purpose flour
2 c sugar
1 c coconut
2 eggs, beaten
2 t vanilla
2 t baking soda
Rum Glaze
1/4 lb. butter
1/4 c. water
1 c. white sugar
1/2 c. rum
Preheat oven to 350F. Place ingredients in large bowl and mix by hand until thoroughly blended. Pour into a well-greased bundt pan. Bake 30-40 minutes.
Prepare Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes (stirring constantly). Remove from heat and stir in rum. Drizzle glaze over cake. Allow time for cake to absorb glaze. Repeat until glaze is all gone.
The cake was a big hit. It was moist, despite not having any fat in addition to that in the egg yolks. It wasn't light and fluffy, of course, but somewhat dense. I wished the coconut flavor was more pronounced, so might try this again, removing the pineapple juice and substituting coconut milk.
Posted on Minxeats.com.
