For a deeper rum flavor, brush the cooled cake with additional rum before glazing. To toast coconut, spread flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. The cake can be stored in an airtight container at room temperature for up to 3 days.
Lonzo Barton
Feb 13, 2025This cake is amazing! The rum glaze is the perfect touch.
Vallie Predovic
Sep 21, 2024I made this for a party, and everyone raved about it. So easy and delicious!
Deja Schultz
Jul 25, 2024The pineapple flavor is subtle but adds a nice sweetness. Will definitely make again.