Thursday, March 17, 2016

#BundtBakers ~ Pina Colada Rum Bundt Cake


BundtBakers


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Our wonderful hostess this month is Christine from The Mom Chef: Taking On Magazines http://www.takingonmagazines.com/ and she chose to invite us to join her on a Tropical Vacation today!

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.


This cake... it's pretty fantastic. My son is in love with it. My sister would be if it weren't for the coconut. Weirdo. I was super happy with the texture of this cake. The rum syrup soaking into the warm cake gives such a wonderful moistness to the cake.


The pineapple and brown sugar already give you a fantastic crown along the top of the cake, and then you add another toasted coconut glaze... it's over the top. There are a lot of steps and ingredients in this cake, but it comes together pretty quickly and easily and you have time to work on the syrup and glaze while the cake is baking so I didn't find any part of it felt all too time consuming. I think the timing of our Tropical Vacation cakes couldn't be better - the weather is really warming up here in Georgia and I know I could sure use a little get away with an ocean breeze and white sand beaches. This fantastic Pina Colada Rum Bundt Cake will give your mouth a mini vacation if you can't run away to the beach this weekend.


See all the amazing Tropical Bundts below:

Pina Colada Rum Bundt Cake adapted from The Crumby Cupcake

Ingredients

Cake
2 tablespoons butter, softened
½ cup brown sugar
8 ounces crushed pineapple, drained
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon nutmeg
1 cup butter, room temperature
1 cup granulated sugar
1 cup brown sugar
3 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp vanilla extract
1 tsp coconut extract
¾ cup canned coconut milk

Rum Syrup
¾ cup canned coconut milk
6 tablespoons sugar
1/4 cup rum

Coconut Rum Glaze
4 tablespoons butter
6 tablespoons heavy cream
6 tablespoons brown sugar
pinch of salt
1 tablespoon rum
½ cup sweetened coconut flakes, toasted

Directions

Cake
  1. Preheat oven to 350 F. Prepare your bundt pan by liberally applying the 2 TBS of butter. Sprinkle pan with the 1/2 cup of brown sugar, and sprinkle the pineapple over it evenly. Set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt and nutmeg. Set aside.
  3. In the bowl of a stand-mixer fitted with a wire whip attachment, cream together butter and sugars, slowly increasing the speed to medium-high and beating for 5 minutes. The mixture should be very light and fluffy.
  4. With the mixer on low speed add in the eggs and yolks, one at a time, combining completely between each addition and scraping down the sides as needed. Add in the coconut and vanilla extracts. Next, gently mix in about ⅓ of the flour mixture, followed by half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
  5. Spoon the batter into the prepared bundt pan (it will be very thick). Bake for 45 minutes, or until a toothpick inserted in the center comes out clean (my bake time was probably closer to 55 minutes).
Rum Syrup
  1. In a small saucepan, warm the remainder of the coconut milk over medium heat and add in the sugar, stirring until the sugar dissolves. Depending on if you want to burn off the alcohol or not:
    1. If you want to burn off the alcohol, add in the rum and bring mixture to a simmer. Simmer 60 seconds before removing from heat.
    2. If you do not want to burn off the alcohol: Be careful not to bring mixture to a boil. Remove from heat and whisk in rum.
  2. When cake comes out of the oven: Using a wooden skewer, poke numerous holes in the warm cake to allow the rum syrup to soak in.
  3. Make sure your cake is over a plate or has foil or parchment paper under it, some of the sauce will likely spill through the middle hole as you're pouring. Pour very slowly and carefully evenly over the surface of the cake, allowing the syrup to soak in before continuing to pour.
  4. Let cake cool in the bundt pan before inverting onto a plate.
Coconut Rum Glaze
  1. Combine the butter, cream, salt and sugar together in a small saucepan over high heat. Bring to a boil, stirring the mixture to dissolve the sugar (about 2 minutes).
  2. Remove from heat and whisk in the rum and the toasted coconut.
  3. Spoon the glaze over the top of the cake.



10 comments:

  1. I wanted to park my mouth right under that spoon with the rum glaze dripping down. Your cake looks absolutely fantastic.

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  2. Its seems so juicy, your bundt It must be delicious.

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  3. Yes! Yes! Yes! This is the cake to make!!!

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  4. WOW WOW WOW!!! This has me drooling all over my keyboard!

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  5. Wooow that rum glaze is just amazing, Rebekah! Great, great looking cake!

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  6. I can drink Pina colada by the gallons! I can eat this cake all by myself. I just wish the calrories didn't turn into pounds :)) Super impressive cake.

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  7. Yes, I like Pina Coladas, getting caught in the rain....and this wonderful cake!

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  8. Looks beautiful, Rebekah. I love that last photograph, too!

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  9. Oh my, I can only imagine how good that must taste!

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  10. The taste is probably insane. I love it :)

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