Bacardi Rum Pina Colada Cake Recipe

March 06, 2023 Post a Comment

Bacardi Pina Colada Rum Cake Cooking With Curls from cookingwithcurls.com

Are you ready to try a delicious and unique cake? Our Bacardi Rum Pina Colada Cake is the perfect addition to any party or special occasion. This recipe is easy to make and is sure to be a hit with your guests. The zesty flavors of pineapple and coconut paired with the sweetness of Bacardi Rum will have everyone asking for seconds. Plus, this recipe only requires a few simple ingredients and minimal baking time.

Ingredients

For this recipe, you will need the following ingredients: - 1 cup of all-purpose flour - 1 teaspoon of baking powder - ½ teaspoon of salt - ½ cup of butter - 1 cup of sugar - 3 eggs - 2 teaspoons of vanilla extract - ½ cup of crushed pineapple - 1 cup of shredded coconut - ¼ cup of Bacardi Rum

Instructions

To make this delicious cake, follow these simple instructions. 1. Preheat your oven to 350°F. Grease and flour a 9-inch round baking pan. 2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. 5. Stir in the crushed pineapple and shredded coconut. Pour the batter into the prepared baking pan. 6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan. 7. When the cake is cool, poke several holes in the top of the cake. Pour the Bacardi Rum over the top of the cake, making sure to evenly distribute it. 8. Serve the cake with a scoop of ice cream or a dollop of whipped cream. Enjoy!

Nutrition

This recipe makes 12 servings. Each serving contains approximately: - 290 calories - 16g of fat - 4g of protein - 33g of carbohydrates - 1g of fiber - 19g of sugar

Tips for Making the Perfect Bacardi Rum Pina Colada Cake

- Use full-fat coconut milk instead of shredded coconut for a richer flavor. - If you don’t have any Bacardi Rum, you can substitute with other types of rum. - For an extra touch of sweetness, top the cake with a drizzle of honey or maple syrup. - If you’re pressed for time, you can use a store-bought cake mix instead of making the cake from scratch.

Serving Suggestions

This Bacardi Rum Pina Colada Cake is perfect for any occasion. Serve it as a dessert at a dinner party, or as an after-dinner treat for a special occasion. You can also slice the cake into individual pieces and serve it as a snack. For an extra special treat, top the cake with a scoop of ice cream or a dollop of whipped cream.

Storing and Reheating

If you have any leftovers, store the cake in an airtight container in the refrigerator. The cake will stay fresh for up to five days. To reheat, place the cake in the oven at 350°F for about 10 minutes.

Conclusion

Our Bacardi Rum Pina Colada Cake is the perfect addition to any party or special occasion. The zesty flavors of pineapple and coconut paired with the sweetness of Bacardi Rum will have everyone asking for seconds. Plus, this recipe only requires a few simple ingredients and minimal baking time. Give this recipe a try and enjoy a unique and delicious cake.