Deciding to try out a new recipe is always kind of exciting. Will it turn out like you’re hoping? . . . Or will it turn into a radioactive pile of mush even your pets turn their noses up at? Being as sick of winter as I currently am, I decided to go for one of the more tropical kinds of recipes I found online. So here we are, with this delicious pineapple coconut rum cake. I tweaked the recipe I linked above just a smidge since I didn’t have any actual rum extract or pound cake mix. I was also lacking crushed pineapple, but it turned out pretty well even with the “chunks” style. (Which, by the way, who in the hell in marketing decided “chunks” sounded appetizing to begin with??)
Here’s the ingredients I used:
- 1 box vanilla cake mix.
- 1 20 oz. can of pineapple (chunks) in 100% pineapple juice.
- 1/2 Cup shredded sweetened coconut.
- 1 tsp. Malibu coconut rum.
Following the recipes directions, I mixed it all up, poured it into a lightly sprayed pan, and popped it in the oven for 35 minutes at 350 degrees Fahrenheit. It certainly doesn’t rise quite as much as your typical cake might, but it was a good, light cake with a pleasant flavor. Especially when there is whipped cream added on top, as pictured above! 😉 And for those of you who despise coconut, one of my testers who also loathes coconut said that it wasn’t even really noticeable, and also enjoyed the cake. So, all in all, I chalk this one up as a pretty decent success. 🙂 The flavor was good, but I don’t think it will really win many points for overall presentation any time soon. But if you’re just looking for an easy tropical dessert to enjoy at home, it does the trick quite nicely!