Ingredients

The following ingredients have 12 Servings
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 stick softened butter
  • 1/2 cup sugar
  • 1 1/2 tsp dark rum (or 1 tsp rum extract)
  • 1/4 cup coconut milk
  • 1/4 cup vanilla yogurt
  • 1 egg
  • 1/4 cup crushed pineapple
  • 4 oz. soft cream cheese
  • 1 cup sifted powdered sugar
  • 1/2 tsp coconut extract
  • 2-3 tbls milk

Instruction

  • Preheat oven to 350
  • Use cooking spray to coat your mini bundt pans (my pan has 12 cakes)
  • In a small bowl combine the flour, salt, baking powder and baking soda; set aside
  • In a medium bowl cream together the butter and sugar until light and fluffy; add the egg and beat until well mixed
  • Add the rum and coconut milk and mix until incorporated
  • Mix in the vanilla yogurt
  • Mix in half of the flour mixture until just incorporated then mix in the other half; do not over mix
  • Lastly fold in by hand the crushed pineapple
  • Divide between the 12 bundt pans and bake for 10-12 minutes until toothpick comes out clean
  • Cool on rack for 5 minutes then remove cakes from pan and cool completely
  • To make glaze combine the cream cheese, coconut extract and powdered sugar; add enough milk to make desired consistency
  • Drizzle cakes with glaze and sprinkle with toasted coconut
  • Note: to toast coconut, preheat oven to 350, place desired amount of coconut on metal baking sheet and bake for 5-8 minutes; stirring often until coconut is lightly toasted