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TROPICAL PINACOLADA BUNDT CAKE

TROPICAL PINACOLADA BUNDT CAKE

Cooking Time

Preparation Time : 15

Cook Time : 60

Total Time : 75

Ingredients

Serves 15

  • 1 cup butter, at room temperature

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt (skip if using salted butter)

  • 2 cups granulated sugar

  • 6 eggs at room temperature

  • ¼ cup dessicated coconut

  • ½ cup milk

  • 3 tablespoons rum

  • ¾ cup curd

  • 1 teaspoon vanilla extract

  • ½ teaspoon coconut essence

  • 4 canned pineapple slices, drained and pureed

Directions

  • 01

    Preheat the oven to 175 degrees C. Grease and flour a bundt cake pan. In a bowl, whisk together the flour, baking soda, and salt. In another large bowl, beat butter and sugar using an electric beater, until light and fluffy. Add the eggs, one at a time, beating well. Next, add the milk and rum. Beat until combined. Add the flour mixture alternatively with the curd low speed until just combined. Do not over mix the batter. Stir in the vanilla, coconut extract, dessicated coconut and crushed pineapple with a spatula. Pour the batter into the prepared bundt pan. Bake in the middle rack for about 1 hour. Insert a toothpick in the middle and check if the cake is done. Cool the cake in the pan for 10 minutes. Invert cake on to a cooling rack lined with parchment paper and cool completely

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