For Cake

• 1 cups (2 sticks) butter, softened
• 3 cups sugar
• 5 large eggs
• 3 cups all-purpose flour, sifted
• ½ tsp baking powder
• ¾ cup heavy cream
• ½ cup light rum
• 1 cup canned crushed pineapple
• 1 cup sweetened shredded coconut

Serving Suggestions

• 1 cup sweetened whipped cream
• 1 tbsp light rum
• 1 cup sweetened shredded coconut, toasted (view How-To)

Equipment

• nonstick cooking spray
• bundt pan or loaf pan

Prepare Batter & Bake

1. Preheat oven to 350°
2. In a stand mixer, cream together butter and sugar on medium speed until fluffy
3. Add eggs, one at a time until all have been incorporated  
4. Sift flour and combine in a separate bowl with the baking powder
5. Alternate adding the flour mixture with heavy cream to the creamed butter-sugar, starting with the flour and ending with the flour
6. Add rum and mix on low speed until incorporated. Stop mixer and gently fold in pineapple and coconut  
7. Coat a bundt pan or loaf pan with nonstick cooking spray
8. Pour batter into pan and bake 1 hour, or until an inserted toothpick removes clean (leave in oven for additional time, if needed)
9. Cool completely before inverting and removing from pan 

Serving Suggestions

1. Mix sweetened whipped cream and rum together
2. For toasted coconut, preheat oven to 350° and spread a layer of shredded coconut on a greased cookie sheet. Bake 10 minutes
3. To serve, slice cake, add a dollop of whipped cream and toasted coconut (optional)