Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1 cup coconut milk
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple, drained
– 1/2 cup shredded coconut
– 1/4 cup dark rum (optional)
– Powdered sugar for dusting (optional)
Equipment Needed
– 10-inch Bundt pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). The smell of a warm kitchen always makes me feel at home, and this cake will add to that coziness. Grease and flour your Bundt pan to prevent any sticking later on—trust me, it’s heart-wrenching when a delicious cake won’t come out of the pan. In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until it’s light and fluffy, which usually takes about 3-5 minutes. The mixture should begin to look pale and airy, filling the air with a buttery aroma. Add the eggs one at a time, making sure they’re fully incorporated before adding the next one. This helps to achieve the perfect fluffiness in the cake. (See the next page below to continue steps…)