This Rum-Laced Pineapple Loaf Cake Recipe Is an Easy, Boozy Bake

Maybe you recently returned from a spring break visit to the tropics. If you didn’t, then you are much more required of this delicious cake. It is a delightful combination of caramelized pineapple, toasted coconut, and a dash of rum; every bite reveals a hint of the bar at the beach. It was created by Noemie Videau-Zagar and Christine Herelle Lewis, two Parisian immigrants to Brooklyn who co-founded the pastry catering company Pistache. The drink is both refreshing and surprising.

The upside-down cake, notwithstanding, seldom appears in cakes, mainly because it has a significant quantity of liquid. Caramelizing the fruits cooks off the excess liquid and enhances the flavor.

This simple recipe is always a hit with the crowd. A frozen pineapple can be used as fresh (remove the frozen fruit before adding it). The most challenging part isn’t eating the butter-soaked fruit directly from the saucepan. I recommend doubling the amount of the recipe. Even if you have more self-control than I do, you’ll be content with portions to serve with yogurt or coconut ice cream.


  • For the fruit:
  • Two tablespoons butter that is unsalted
  • Two tablespoons of granulated sugar
  • 1 cup fresh pineapple diced or frozen, thawed pineapple
  • One tablespoon of dark rum one teaspoon of vanilla extract
  • The lime with the most zest
  • To make the cake
  • 1 cup dried coconut
  • 8 1/2 tablespoons unaltered butter at room temperature
  • 1 cup confectioners’ sugar
  • One tablespoon honey
  • 1/4 cup of sugar granulated
  • Three large eggs
  • 1 cup heavy cream
  • One tablespoon of milk
  • 1 1/2 cups cake flour or all-purpose flour
  • Two tablespoons of baking powder


  1. Preheat the oven to 325°F. Line a loaf pan that measures nine by 5 inches using parchment.
  2. Spread coconut evenly on an oven baking sheet. Toast in the oven for 5 mins. Place aside to cool.
  3. Prepare the pineapple by melting butter in a pan on medium-high heat. Add sugar and stir. Stir in the pineapple. Until coated. Cook until sugar becomes gold and the edges of the pineapple become darker in about 5-7 minutes. Remove from the heat. Mix in rum and lime zest.
  4. Make the cake: Mix the confectioners’ sugar and butter until smooth and fluffy. As the mixer is in motion, add granulated sugar and honey. Mix until combined. Add heavy cream, eggs, and milk and mix until smooth. Mix in the cake flour as well as baking powder. Incorporate caramelized pineapple as well as its sugar butter. Add the coconut that has been toasted.
  5. Pour batter into loaf pan and bake until a knife placed into the cake’s center is clean for about 50 minutes. Cool to room temperature.


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