Directions

For the Rum Simple Syrup:

1. Combine aqua and sugar in a saucepan and heat it over medium fire. Dissolve the sugar and simmer the mixture for a minute.

2. Turn the heat off, then add the rum.

3. Cool before incorporating it into the cake.

For the Coconut Rum Buttercream:

1. Combine the sugar and egg whites, then whisk them to incorporate fully.

2. Boil water in a pot, and then place the bowl of sugar and egg white mixture over it. Make sure that the bowl’s bottom is not touching the boiling water. Stir the mixture continuously until smooth and hot up to 158 °F. Check the temperature using a candy thermometer.

3. Whisk again until the mixture cools down and forms a stiff meringue.

4. Gently add the butter cut into cubes, then mix until smooth.

5. Slowly add the rum extract or emulsion and coconut milk powder, then mix until fully combined.

For the Pineapple Filling:

1. Place the pineapple, granulated sugar, and cornstarch in a saucepan. Cook the mixture over medium-high.

2. Stir the ingredients until fully combined and thick.

3. Cool before incorporating it into the cake.

For the Coconut Rum Cake:

1. Preheat the oven to 356 °F. Butter the 6 inches cake pan and dust with some flour. Line the bottom with parchment paper.

2. Whisk using an electric whisk or mixer; the dry ingredients are flour, baking powder, and salt. Set aside.
3. Whisk the softened butter until smooth. Mix the sugar and beat until pale and fluffy.
4. Slowly add the eggs one at a time while gently folding them into the mixture to combine fully.
5. Pour the vanilla and the rum emulsion into the mixture.
6. Divide the flour mixture into three batches and the coconut milk into two batches. Alternate adding them, starting with the flour mixture.
7. Tip the batter to the cake pan and bake it for 30-35 minutes or until a stick returns clean when poked in the middle of the cake.
8. Let the cake cool on a wine rack for 10 minutes.
9. Trim the top crust off of the cake sponge. Coat the cake generously with simple rum syrup.
10. Put a cake layer on a serving plate and spread a thin layer of coconut rum buttercream on top. Pipe frosting around the cake’s edges to create a space intended for the pineapple filling. Put ⅓ cup of pineapple filling in the space provided. Repeat this with the next layers.
11. For the final layer, coat the cake's top and sides with coconut rum buttercream and refrigerate for 30 minutes.
12. Decorate the cake by piping the remaining frosting and pressing the coconut flakes to the sides.
13. Garnish the top with pineapple wedges, maraschino cherries, and toasted shredded coconut.