For the Cake:
3 sticks unsalted butter, room temp
1 c granulated sugar
1/2 c brown sugar
6 large eggs
1 3/4 c all-purpose flour
20 oz can crushed pineapple, drained (save the juice for the glaze)
1 1/2 tsp salt
1 1/2 tsp baking powder
1 tsp coconut extract *if you don't have this, you can use vanilla extract
1 oz white rum *you could use spiced rum if you don't have white rum
1. In a non-stick pan, put coconut on medium heat and lightly toast, stirring frequently. Do NOT walk away! She's fickle, and she'll burn in a heartbeat.
2. Once toasted, allow to cool for a bit. Reserve 1/4 c for the decoration.
3. Prepare bundt pan with goop and preheat oven to 325F.
4. Cream together butter and sugars in a stand mixer fitted with paddle attachment.
5. Slowly add in eggs, making sure to incorporate between each egg. Add in rum and coconut extract.
6. Combine dry ingredients in a small bowl (flour, salt, baking powder). Add them to butter and sugar slowly until incorporated.
7. Fold in the 3/4 cup of coconut and all the drained pineapple.
8. Bake for 45 - 60 minutes or until a toothpick inserted comes out clean.
1 1/2 c (ish) powdered sugar
1/8 c (ish) reserved pineapple juice
1 tsp white rum
1 tbsp corn syrup
1. Combine all wet ingredients into a bowl.
2. Sift powdered sugar into wet ingredients and whisk to combine. You're looking for pourable, but still pretty thick so that it cascades down the sides but doesn't just soak right in.
3. If it feels too loose, add more powdered sugar. If it's too thick, add in more pineapple juice.
4. Pour over top of the cake and allow to fall down the sides. Top with reserved shredded coconut.
5. Pair with a drink and some pool floaties.
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