No, I did not name this recipe. It’s an old Southern recipe that consists of moist yellow cake soaked in pineapple syrup, topped with whipped cream and coconut. I updated the recipe to include rum, and I used coconut oil because I think the extra coconut flavor makes this better than better than sex cake. If you’re looking for a coconut oil to try, can I recommend Kelapo brand? They sent me the most lovely little jar of the stuff and I can’t get enough. However, you may also make this cake with all butter, as it is simply my lemon layer cake recipe minus the lemon juice and zest.
I had a lot of fun searching through my old church cookbooks finding variations of this cake, all with more G-rated names. I found: Heavenly Delight, Pineapple Coconut Sin cake, Good (no, GREAT) Pineapple Cake, BTS cake (no explanation for the acronym), Special Pina Colada Cake, and Best Cake To Make. Feel free to use any of these alternate names when serving this cake, especially to in-laws.
For the cake:
- 1/4 cup solid coconut oil
- 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/8 teaspoon rum (or almond) extract
- 3/4 cup flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup buttermilk
For the topping & frosting:
- 8 oz. can of crushed pineapple (packed in 100% pineapple juice)
- 1/4 cup brown sugar
- 1/3 cup sweetened flaked coconut
- 1/2 cup heavy whipping cream
- 1 teaspoon dark rum
- 2 tablespoons powdered sugar
- First, preheat the oven to 350 and grease a 6” round cake pan.
- In a medium bowl, beat together with an electric mixer the coconut oil, butter and sugar. Beat this mixture very well, until light and fluffy (1-2 minutes).
- Add the rum extract followed by the egg and beat another 10 seconds.
- Stir together the flour, salt and baking powder in a small bowl.
- Add half of the dry mixture to the coconut oil mixture, beat slightly before adding half of the buttermilk. Repeat with the remaining dry and wet ingredients.
- Pour the batter into the cake pan, smoothing the top before baking on a baking sheet for 30-35 minutes. Use a toothpick to ensure it's done, but do not overbake or the cake will dry out. Let the cake cool on a wire rack.
- About 10 minutes before the cake will be done, add the crushed pineapple and brown sugar to a small saucepan and bring to a boil over medium heat. Let simmer until slightly thickened (1-2 minutes), then remove the pan from the heat to cool slightly.
- Once the cake has cooled for 5 minutes, poke holes all over the surface with a toothpick before slowly pouring the pineapple syrup on top. Let cool completely before making the frosting.
- While waiting for the cake to cool, toast the coconut in the oven or in a pan over low heat while stirring constantly. When the coconut is a light, toasty brown, remove it from heat—it will crisp as it cools.
- Once you're ready to serve the cake, beat together heavy whipping cream, rum and powdered sugar either by hand with a large whisk or with an electric mixer. Taste for sweetness and add more powdered sugar if desired. Frost the cake and sprinkle toasted coconut on top. Slice and serve.
Amount Per Serving: Calories: 609Total Fat: 34gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 174mgCarbohydrates: 73gFiber: 2gSugar: 53gProtein: 6g