This is the most moist cake you will ever eat (until the next one). All the coconut makes it extremely soft and it stayed soft for 3 days outside the refrigerator (well the last piece did). I modified this recipe from a Cuisine At Home book I had. If you have fresh pineapple I am sure that would be much better for the pineapple topping. The cake can be had by itself but the topping gives it a very nice contrast. I hope you enjoy it.
- Dark Brown sugar and butter to coat the pan
- 1 cup sweetened shredded coconut
- 1.5 cups cake flour
- 3/4 tsp baking powder
- 1/2 tsp table salt
- 1/2 cup softened unsalted butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup cream of coconut
- 1/4 cup dark rum
- 2.5 cups powdered sugar
- 1 tbsp light corn syrup
- 1 tbsp fresh lime juice
- 1 4oz can of pineapple pieces pureed
Butter an 8inch silicone pan and then pour in brown sugar and swirl to coat.
Pulse coconut in the food processor until it is fine.
Combine sifted flour, baking powder, salt and ground coconut.
Cream butter and sugar until light and flufly. It takes about 4-6 mins in a stand mixer. Add the egg and continue to beat until blended.
Combine milk, cream of coconut and rum. Alternately beat the dry and wet ingredients starting and ending with the dry. Mixing well after each addition. Do not overbeat.
Pour the batter into the pan and bake in a 350F oven for 35 mins. The toothpick will come out slightly moist with crumbs attached. Cool cake in the pan and then turn out onto your serving platter. Cut into wedges and serve with pineapple sauce.
Boil pineapple juice, corn syrup and pineapple puree for about 5 mins. Pour over the powdered sugar. Stir to combine.