Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/2 cup shredded coconut
- 1/4 cup dark rum
- 1/4 cup chopped pineapple
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. In a separate bowl, mix together the coconut milk, pineapple juice, shredded coconut, and rum.
7. Add the wet ingredients to the dry ingredients, stirring until just combined.
8. Fold in the chopped pineapple.
9. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 11g
Carbohydrates: 41g
Protein: 4g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk.
- Pineapple juice can be substituted with orange juice.
- Dark rum can be substituted with white rum or vodka.
Variations:
- Add 1/2 cup of chopped macadamia nuts for a crunchy texture.
- Substitute the pineapple juice with mango juice for a tropical twist.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Grease and flour the cake pan before pouring in the batter to ensure easy removal.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of shredded coconut.
Garnishes:
- Whipped cream
- Shredded coconut
- Chopped macadamia nuts
Pairings:
- Vanilla ice cream
- Tropical fruit salad
- Coconut rum cocktail
Suggested Side Dishes:
- Grilled pineapple
- Coconut rice
- Mango salsa
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of pineapple juice to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
The origins of this cake are unknown, but it is believed to be a variation of a traditional Caribbean rum cake.
Flavor Profiles:
This cake has a sweet and tropical flavor, with notes of coconut, pineapple, and rum.
Serving Suggestions:
Serve this cake as a dessert or as a snack with a cup of coffee or tea.
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