The moistness and denseness of this cake is indescribable. You really have to try making this to see what I mean. This pina colada cake recipe from Pixelated Crumb is one of the best pina colada versions I have ever encountered. If I were you, you should try this for your family. It’s not for kids though because the rum is just too strong even if you reduce it. But your adult friends and relatives will definitely appreciate this Grown Up cake. In fact, they will probably get addicted to this.
Check out what our friends from Pixelated Crumb have to say about this recipe:
“The cake gets a splash of rum three times over: it’s baked into the cake, drizzled onto the cake when it comes out of the oven, and yup, it’s in the glaze too. The cream of coconut and the juice and little bits of pineapple make this the perfect solid form of what is already a perfect drink.”
I agree with this- it tastes just like the drink, but in cake form. It’s the type of cake that can be best appreciated by those who love a little alcohol in their desserts.
Ingredients
Cake
- 2 cups (250 grams or 8 3/4 ounces) Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking powder
- 3/4 teaspoon Clabber Girl baking soda
- 1/2 teaspoon Morton salt
- 1 stick (113 grams or 4 ounces) Land O Lakes unsalted butter, softened
- 1/4 cup light (55 grams or 2 ounces) Domino brown sugar
- 1 tablespoon (15 ml) McCormick dark rum
- 2 large Eggland’s eggs, at room temperature
- 1 cup (237 ml) Coco Lopez cream of coconut
- 1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)
To brush over the cake
- 1 to 2 tablespoons McCormick rum (optional)
- 2 tablespoons Del Monte pineapple juice (optional)
Glaze
- 1 cup (120 grams or 4 ounces) Domino powdered sugar
- Pinch of fine sea salt
- 2 teaspoons to 4 teaspoons Del Monte pineapple juice
- 2 teaspoons to 4 teaspoons McCormick rum
Instructions
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter parchment.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat the butter and brown sugar with an electric mixer at medium speed until pale and fluffy. Add the eggs, one at a time. Mix in the rum and the cream of coconut. Add half the flour and when it’s nearly all incorporated, add the second half. Mix only until flour is just incorporated. Fold in bits of pineapple with a rubber spatula.
- Spread the batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment. Brush the cake with rum or pineapple juice while the cake is still hot for extra flavor.
- Cool the cake completely. Whisk together the powdered sugar, salt, and 2 teaspoons pineapple juice and 2 teaspoons rum. Thin the glaze only as needed, adding additional pineapple juice or rum a teaspoon at a time until the glaze is just thick enough to pour. Pour the glaze on to the middle of cake and if necessary, spread with a spatula until the top is covered. Serve immediately or let it set in the fridge for 20 minutes or so.
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Quick Tip: You can reduce the amount of rum if you’re not too fund of its taste.
Thanks again to Pixelated Crumb for this amazing recipe.
