This is a delicious bunt style cake. Serve it up with some pineapple sauce, whipped cream or ice cream and it is sure to be a crowd pleaser! We had it for Easter and it was fantastic, rich and tropical!
Adapted from Southern Heritage Family Gatherings Cookbook
1 Â½ cups butter, softened
2 Â½ cups sugar
3 cups flour
1 tsp baking powder
Â¼ tsp salt
1 cup milk â€“ whole is preferable
2 tsp coconut rum (you can use extract if you prefer)
1 cup flaked coconut
Can of crushed pineapple
@ 1 Tbs Corn starch
Sugar to taste
Cream butter, gradually adding sugar.
Beat with an electric mixer for about 10 minutes.
Start adding eggs one at a time, beating well after each addition
In a separate bowl, combine flour, baking powder and salt.
Add to creamed mixture alternating with the milk, beginning and ending with the flour mixture.
Your mixture will be very fluffy at this point.
Add rum or extract and fold in coconut.
Pour batter into a greased and floured 10-inch tube pan.
Place pan in a cold oven .
Bake at 300 F for one hour and 45 minutes.
Cool in the pan for 10-15 minutes, remove cake from pan and cool completely.
In a saucepan heat the crushed pineapple.
Add 1 Tbs of cornstarch at stir constantly for about 2-3 minutes.
If sauce has not thickened add a bit more until it is the desired consistency.
Stir in about 2 tsp of sugar, or until desired sweetness.
Chill or serve hot.