Ingredients
- 5 eggs
- 1,300 gr coconut rum
- 400 gr sugar
- 290 gr flour
- 240 gr pineapple (crushed)
- 230 gr butter
- 80 gr coconut (shredded)
- 7 gr baking powder
-----------------------------------GLAZE----------------------------------1 c Sugar 2 oz Pineapple juice 1 oz Water 1 oz Coconut rum CAKE: Preheat oven to 180ºC Grease and flour bundt pan. Cream butter and sugar; add eggs one at a time. Beat 4 minutes. Alternately beat in flour, baking powder and liquids, beating well. Stir in pineapple and coconut. Bake 40-50 minutes, until tested done. GLAZE: Boil sugar, pineapple juice and water for 2 minutes. Add coconut rum and pour over warm cake. ----
