Ingredients

• For the cake:
• 1 and 2/3 cup organic whole wheat pastry flour
• 1 cup organic all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 cup organic cane sugar
• 1/4 cup organic unsweetened shredded coconut
• 1/2 cup Malibu pineapple rum
• 1 cup unsweetened coconut milk
• 1/4 cup extra virgin olive oil
• 2 eggs, plus 2 egg whites
• 1 tsp. pure vanilla extract
• Juice of 1 organic orange (about 2 1/2 tbsp.)
• 1 1/4 cup fresh pineapple, diced
• For the glaze:
• 2 Tbsp. organic brown sugar
• 1/2 tsp. pure vanilla extract
• 1/4 cup unsweetened coconut milk
• 1/2 cup Malibu pineapple rum

Instructions

• Preheat oven to 325 degrees. Grease, or spray with cooking spray, a bundt pan and set aside.
• In a medium bowl, mix all of the cake dry ingredients together.
• In a separate medium bowl, mix all of the cake wet ingredients together, except for the fresh pineapple pieces.
• Using an electric mixer, slowly add the wet ingredients to the dry and mix on low for 2 minutes. Fold in half of the pineapple pieces.
• Spread the rest of the pineapple pieces in the bottom of the bundt pan, and then slowly pour the cake mixture into the pan. Bake for 55 min, or until a knife can be inserted into the cake and come out clean.
• Allow cake to cool for 10 minutes in pan, then flip over onto a cooling rack. Using a toothpick, poke multiple holes over the entire top of the cake.
• In a medium sauce pan, melt the brown sugar into the milk. Stir until sugar is completely dissolved. Allow the milk to boil for 5 minutes, stirring constantly. Add in the rum and reduce heat to a simmer. Cook until the liquid is reduced to half, about 5-7 minutes.
• Slowly pour the liquid over the top of the rum cake, into the poked holes.
• Serve warm. Enjoy!

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