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Ingredients
- 2Â 1/2 c. sugar
- 1Â 1/4 c. butter
- 5 x Large eggs
- 1 tsp vanilla
- 3 c. flour
- 1 tsp baking pwdr
- 1/3 c. lowfat milk
- 1/3 c. rum
- 2 c. coarsely cut canned or possibly fresh pineapple
- 1/4 c. coconut
- 1/4 c. rum
Directions
- With an electric mixer, beat together the sugar, butter, Large eggs, and vanilla till blended, scrape bowl often. Then beat on high speed for 5 min, scraping bowl occasionally. Mix together the flour and baking pwdr. In a separate bowl, combine the lowfat milk and rum. Add in liquids and flour alternately to batter, blending well after each addition. Gently stir in pineapple and coconut. Pour batter into prepared pan. Bake in a 350-degree oven in 6-c. Bundt pan till cake begins to pull from pan sides and a wooden pick inserted comes out clean, about 45 to 50 min. Pour 1/4 c. rum over cake while still hot and seal quickly to prevent evaporation. Cold in pan on rack for 20 min, then turn out, invert and let cold completely right side up.
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