Pineapple Rum Cake

2 1/2 cups sugar
1 1/4 cups butter
5 eggs
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
1/3 cup milk
1/3 cup rum
2 cups coarsely cut canned or fresh pineapple
1/4 cup coconut
1/4 cup rum
 
With an electric mixer, beat together sugar, butter, eggs, and vanilla until well blended scraping bowl often. Then beat on high speed for 5 minutes, scraping bowl occasionally. Mix together the flour and baking powder. In a separate bowl, combine the milk and rum. Add liquids and flour alternately to batter, blending well after each addition. Gently stir in pineapple and coconut. Pour batter into a greased and floured 6 cup bundt pan.

Bake in preheated 350 degree oven for 45 to 50 minutes until cake begins to pull from the sides of the pan and a wooden pick inserted comes out clean. Remove from the oven and while still in the pan, pour 1/4 cup rum over the cake and seal quickly with foil to prevent evaporation. Cool in pan on a rack for 20 minutes, then turn out, invert and let cool completely right side up.

AUTHOR: Bev