“You put the lime in the coconut and….” you’ve got the makings of this Caramelized Pineapple Coconut Cake!!
I need a vacation. The “sprawl in a beach chair, book in one hand and frosty umbrella garnished adult beverage in the other” kind of vacation. Sigh. Are you with me? Yes, I thought so. But if you’re like me, this Caramelized Pineapple Coconut Rum Cake though is as close as we’re gonna get for a while.
Riffing on the classic Pineapple Upside Down Cake, this Caramelized Pineapple Coconut Cake is rich, moist and drizzled with a lime and rum syrup with a little toasted fresh coconut. Definitely a more grown up version of the classic – and quite frankly, one of the best desserts I’ve made lately.
I’ve always loved Pineapple Upside Down Cake but I’ve been craving something with a more complex flavor. Inspired by a recipe from Miles Kirby for Roast Pineapple with Lime Rum Syrup Over Coconut Ice Cream I thought “this would fantastic on cake!”
This Caramelized Pineapple Coconut Cake. And it was even better than I thought. Roasted pineapple bathed in a spiced syrup flavored with rum, lime and Szechwan peppercorns – giving the syrup a floral spiciness that balances out the sweetness. Drizzled over a rich and moist coconut cake well, you might just think you are in the tropics…
Now, where is that umbrella garnished adult beverage???
Disclaimer: Melissa’s Produce provided me with samples of the coconut. All opinions however, are my own.
Coconut Cake with Caramelized Pineapple, Rum and Lime Syrup
For the Cake:
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon coconut extract
- ¾ cup freshly grated coconut
For the Caramelized Pineapple, Rum and Lime Syrup
- 1 fresh pineapple
- ½ teaspoon Sichuan peppercorns lightly smashed
- 11 Tablespoons granulated sugar
- 1 cup cold water
- 1 lime, juiced
- 2 Tablespoons lime zest
- 3 Tablespoons brown sugar
- 1 vanilla bean scraped
- ½ cup dark rum
For the Cake:
- Pre heat the oven to 375 degrees. Grease an 8 inch springform pan and set aside.
- In a medium bowl, combine the flour, baking powder and salt. Stir to combine.
- In another bowl, combine the sugar, milk, vegetable oil, egg, vanilla, ½ cup coconut and coconut extract. Whisk until thoroughly combined.
- Add the wet ingredients to the dry ingredients and stir until thoroughly combined.
- Pour the batter into the prepared pan and bake for 30 - 35 minutes or until the top is golden brown and a cake tester inserted comes out clean.
- Remove the pan from the oven and let cool.
- Reduce oven heat to 350 degrees.
- Spread the remaining coconut on a parchment lined sheet pan. toast in the oven for about 6 - 10 minutes or until the coconut is light brown. Set aside.
Pineapple, Rum and Lime Syrup
- Increase the oven temperature to 400 degrees.
- In a small saucepan combine ½ cup water and ½ cup sugar, sichuan peppercorns, lime juice and half the lime zest.
- Stir until the sugar has dissolved and the syrup has thickened a bit, about 3 - 4 minutes. Remove the pan from the stove and let steep.
- Line a sheet pan with parchment paper. Peel and core the pineapple and cut into 1 inch chunks.
- Place the pineapple on the prepared sheet pan. Drizzle with the sechuan syrup, tossing to coat the pineapple.
- Roast the pineapple for approximately 20 minutes, stirring halfway.
- While the pineapple is roasting, make the rum lime syrup.
- In the same saucepan you made the sichuan syrup, add ½ cup water, remaining granulated sugar, brown sugar, remaining lime zest and vanilla seeds.
- Bring the mixture to a boil over medium heat to dissolve the sugar. Cook for approximately 5 minutes.
- Remove from the heat and let cool. When cool, stir in the rum.
- To Serve: Slice the cake into 8 pieces and top with some of the caramelized pineapple. Drizzle some of the lime and rum syrup over and garnish with toasted coconut.
- To shred fresh coconut: I found that the best way to shred fresh coconut was in a mini food processor. Add about 5 - 6 slices of coconut and pulse to grind until desired consistency is reached. One 8 oz. package yields approximately 1 ½ cups shredded coconut.
- You may have some rum and lime syrup left over! Use it to make a delicious cocktail. Just add 1 - 2 oz. of syrup to a tall glass. Fill with ice and top with sparking water. Garnish with lime and mint and enjoy!