Piña colada cake

This is one of my absolute favorite cakes. 

It took me a couple of tries to get this right but THANK the Lord above, 

sweet success is all MINE now!

Do not make the mistake i initially made and use coconut cream in this

recipe, the ONLY thing that will give you that coconut sweet flavor is 

CREAM OF COCONUT. There is a big difference!

This is the stuff you want to use

I found mine at a local Latin market in the beer and wine section.

You can't use coconut cream, you will be disappointed with the results. 

But lets just jump right in and enjoy this delicious boozy recipe, shall we?

Ingredients 
2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1/4 cup light brown sugar
2 tablespoons dark rum
2 large eggs, at room temperature
1 cup cream of coconut
1/2 cup finely chopped fresh pineapple 

(or pineapple from a can if those are the circumstances 

in your life. I prefer fresh pineapple but it is not always in season).

To brush on top of the cake
1 to 2 tablespoons of additional rum 
2 tablespoons pineapple juice 

Glaze
1 cup powdered sugar
Pinch of fine sea salt
1 1/2 to 3 tablespoons pineapple juice

2 tablespoons dark rum for sprinkling over cake 

(optional, I told you this is very boozy).

Preheat oven to 350°F. 

Butter and flour a round cake pan.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. 

In a large mixing bowl, beat softened butter and brown sugar with 

an electric mixer at medium 

speed until fluffy, then beat eggs, one at a time, and the rum. 

Add cream of coconut and mix; the batter will look funny but 

it turns out okay once baked. 

Add dry ingredients, half at a time, mixing and scraping down bowl between additions. 

Mix only until flour is just incorporated. 

Using a rubber spatula, fold in bits of fresh pineapple.

Spread batter evenly in prepared pan. 

Bake until golden and a wooden pick inserted in center of cake comes out clean, 

35 to 40 minutes. 

I made individual round cakes by using remekin molds 

so you can do that too and adjust the 

temperature to 28 minutes. 

Cool in pan on a rack 10 minutes, then run a knife around edge of pan/ramekins. 

For extra flavor, while the cake is still hot you can brush it with rum.

Cool cake completely at room temperature.

Once cake is cool, place powdered sugar and salt in a small bowl with 

1 1/2 tablespoons pineapple juice and whisk until a thick glaze forms. 

Thin glaze only as needed, adding additional pineapple juice a teaspoon 

at a time until glaze is just thick enough to pour. 

Pour glaze into middle of cake and if it’s too thick to crawl to the edges itself, 

nudge it with a spatula until the top is covered. 

Serve immediately or let it set in the fridge for 20 minutes or so.