Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large mixing bowl, combine
All-Purpose Flour (360 g)
,
Baking Powder (6 g)
, and
Salt (3 g)
together with a whisk. Set aside.
Step 3
In another large mixing bowl, add
Unsalted Butter (225 g)
,
Coconut Sugar (170 g)
, and
Granulated Sugar (100 g)
. Use a rubber spatula to mix until the cream forms.
Step 4
Add
Farmhouse Eggs® Large Brown Eggs (3)
one at a time. Use a rubber spatula to mix until just combined. Then add
Dark Rum (30 mL)
, 1 Tbsp of
Lime Zest (1)
, and 1 Tbsp of Lime Juice. Mix until combined.
Step 5
Combine the dry ingredients and wet ingredients together. Mix until just combined.
Step 6
Transfer half of the batter to the greased bundt pan. Sprinkle
Pineapples (270 g)
over the top of the batter and add in the remaining batter.
Step 7
Cover the bundt pan with foil. Bake in the oven for 45-55 minutes or until a toothpick comes out clean.
Step 8
To make the glaze, in a small mixing bowl, add
Powdered Confectioners Sugar (240 g)
,
Coconut Milk (60 mL)
, zest of 1 Lime, and 3 Tbsp of
Lime Juice (2)
. Whisk until smooth. Set aside.
Step 9
After the cake is cooked, remove it from the pan to the wire rack and let it cool down completely. Then pour the glaze over the top of the cake.
Step 10
Sprinkle
Unsweetened Shredded Coconut (40 g)
and lime zest on top (optional). Garnish with
Dried Pineapple (2)
If needed. Serve.
