TROPICAL PINACOLADA BUNDT CAKE
By: Kaveri Obhan
Published: Wednesday, April 26, 2017 - 12:44am

Ingredients




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

Preparation

1 Preheat the oven to 175 degrees C. Grease and flour a bundt cake pan. 2 In a bowl, whisk together the flour, baking soda, and salt. 3 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. 4 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. 5 Stir in the vanilla, coconut extract, dessicated coconut and crushed pineapple with a spatula. 6 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. 7 Cool the cake in the pan for 10 minutes. Invert cake on to a cooling rack lined with parchment paper and cool completely.

About

Enjoy a taste of the tropical flavors in every bite with this Pinacolada bundt cake