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Pineapple & Rum Cake

Serves 15

5 from 2 votes
Prep Time: 55 mins
Cook Time: 45 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American



  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda (bicarb soda)
  • 4 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil + 2 tsp
  • 1/4 cup rum (optional)
  • 1/4 cup coconut milk
  • 1 cup crushed pineapple, drained (canned or fresh)


  • 1 block cream cheese
  • 1 cup unsalted butter
  • 1 cup powdered milk
  • 2 cups powdered sugar
  • 2 tsp vanilla extract


  • 2 cups shredded coconut (unsweetened)
  • Fresh pineapple wedges (or canned)



  • Preheat your oven to150C (300F). Spray and line two 8-inch cake tins with baking paper. Set aside.
  • Add the flour, baking powder, baking soda and salt into a large mixing bowl and use a whisk to stir until well combined. Set aside.
  • Add the eggs and sugars to a large microwave safe bowl. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip until pale yellow and thick. About5 minutes.
  • Add ½ cup of coconut oil, ¼ cup of rum and coconut milk and whisk until well combined.
  • Add half the flour to the wet ingredients and mix on low speed until no dry ingredients are showing.Add the remaining dry ingredients and repeat.
  • Add the crushed pineapple, fold into the batter using a spatula.
  • Split the mixture amongst the two cake tins. Bake for 30 minutes or toothpick inserted into the center of the cake comes out clean. Take out of the oven. Allow to cool at room temp for 10 minutes before taking out of the tin and placing on a cooling rack to cool completely.


  • Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  • After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the powdered sugar, powdered milk, 2 tsp rum, 2 tsp coconut flavouring or milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in color. Add the frosting to a large piping bag.

Let's put it together!

  • To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake. Then trim each cake in half.You’ll end up with 4 layers.
  • To crumb coat your cake, add a dab of frosting onto a 9” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  • Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  • Add more frosting around the sides and top of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake. Chill for 2 hours or overnight.
  • Add a final layer of frosting by repeating the same process. Once smoothened out, gently add shredded coconut to the sides of the cake. Fit the end of a piping bag with a Wilton 6b piping tip. Pipe swirls of cream cheese frosting on top.Finish by topping with pineapple wedges before serving.


It’s important to always mix the cream cheese frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe. 
Cake can be stored in an airtight container for up to three days.


Calories : 490kcal
Carbonhydrates: 61g
Protein: 5g
Fat: 26g
Saturated Fat: 19g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 79mg
Sodium: 149mg
Potassium : 135mg
Fiber: 1g
Sugar : 44g
Vitamin A: 450IU
Vitamin C: 2mg
Calcium: 57mg
Iron: 2mg
Nutrition Disclosure