Pina Colada Cake

Step 1: Preheat oven to 350F. Grease a 9 X 13 inch baking dish.

FOR THE CAKE

Step 2: Mix the flour, baking powder, and salt together in a medium bowl.

Step 3: In the bowl of your electric mixer, add the softened butter and sugar, cream until light and fluffy, 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds.

Step 4: Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 30 minutes or until cake test done.

Step 5: Once the cake is out of the oven and has had time to cool, dump the pineapple in a colander and press out as much excess moisture as possible (dry pineapple makes a better icing).

FOR ICING

Step 6: Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue.

Step 7: Pour the icing over the top of the cooled cake, then sprinkle with toasted coconut. Place in the refrigerator for at least one hour.