Next, in another bowl, whisk together the flour and baking powder. Gradually add this dry mixture into the butter-sugar mixture, alternating with the coconut milk and vanilla extract. Mix well until everything is combined but don’t overdo it—overmixing can lead to a denser cake. Then fold in the crushed pineapple and shredded coconut with a rubber spatula, letting those fruity bits peek through for a burst of flavor in every slice!
Pour the batter into your prepared Bundt pan and spread it evenly. Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen during this time is truly a slice of paradise! Let the cake cool in the pan for about 15 minutes before inverting it onto a cooling rack. Let it cool completely before you dust it with powdered sugar or drizzle with a coconut glaze.
If you’re feeling particularly indulgent, drenching the cake in a rum glaze can take it to another level. To make the glaze, combine powdered sugar with a splash of coconut milk and rum until smooth. Just imagine how good that looks and tastes!
Pro Tips for Best Results
I tested this recipe three ways: with and without the rum, and using different types of coconut milk. Each resulted in a delicious cake, but I found that adding dark rum truly elevated the tropical vibes! If you’re looking for a non-alcoholic version, feel free to skip the rum and add an extra splash of coconut milk instead.
Another tip is to make sure your butter is at room temperature. I usually take my butter out of the fridge an hour before I start baking, and it ensures that it creams beautifully with the sugar. A well-creamed butter-sugar mix leads to a lighter, fluffier cake.
Finally, don’t skip the cooling process! Letting the cake cool fully not only improves the flavor but helps it firm up for easier slicing. Trust me, no one enjoys a crumbly slice of cake when they’re craving that delightful tropical flavor!
Common Mistakes to Avoid
One mistake I’ve made in the past is using overly wet crushed pineapple without draining it. This can lead to a soggy cake, which is definitely not ideal! So, be sure to drain your pineapple well and even pat dry with a paper towel if needed.
Another pitfall is assuming that all ovens are the same. I recommend using an oven thermometer to ensure it’s actually at the desired temperature. Baking is a science, and even a 25-degree difference can affect the final product. It can unfortunately lead to a cake that is too dense or not baked through properly. (See the next page below to continue…)