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Pina Colada Rum Cake
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## **How to Make Pina Colada Rum Cake**
### 1. **Prepare the Batter**
Mix together the dry ingredients, then add in the wet ingredients including crushed pineapple and shredded coconut. The batter should be thick and full of tropical flavor.
### 2. **Bake to Perfection**
Pour the batter into a greased bundt pan or cake pan and bake until golden brown and a toothpick comes out clean.
### 3. **Make the Rum Soak**
While the cake is still warm, poke holes all over with a skewer and pour a mixture of rum and pineapple juice over it. This soak keeps the cake moist and adds that signature rum flavor.
### 4. **Glaze and Garnish**
Top the cake with a simple rum glaze made from powdered sugar, rum, and a touch of coconut extract. Sprinkle extra shredded coconut on top for texture and flair.
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## **Serving Suggestions**
* Pair the cake with a scoop of vanilla or coconut ice cream for an indulgent treat.
* Garnish with fresh pineapple slices or maraschino cherries for a festive look.
* Serve with a tropical cocktail or your favorite coffee for a delightful dessert experience.
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## **Final Thoughts**
The **Pina Colada Rum Cake** is a celebration of tropical flavors wrapped in a moist, tender cake. It’s a dessert that transports you to a beachside paradise with every bite. Whether you’re a rum cake enthusiast or just want to try something new and exciting, this recipe is sure to become a favorite in your collection.
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Would you like a printable recipe or tips on how to make this cake alcohol-free?
