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piña colada cake

kept byTidgeH
recipe bySmitten Kitchen

2 cups (250 grams or 8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (113 grams or 4 ounces) unsalted butter, softened
1/4 cup light (55 grams or 2 ounces) brown sugar
1 tablespoon (15 ml) dark rum
2 large eggs, at room temperature
1 cup (237 ml) cream of coconut
1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)

To brush over the cake
1 to 2 tablespoons rum (optional)
2 tablespoons pineapple juice (optional)

1 cup (120 grams or 4 ounces) powdered sugar
Pinch of table or fine sea salt
1 1/2 to 3 tablespoons pineapple juice
2 tablespoons dark rum for sprinkling over cake (optional)



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