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Piña Colada Cake
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| 2 cups | all-purpose flour |
| 1 teaspoon | baking powder |
| 3/4 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1 stick | unsalted butter, softened |
| 1/4 cup | light brown sugar |
| 1 tablespoon | dark rum |
| 2 large | eggs, at room temperature |
| 1 cup | cream of coconut |
| 1/2 cup | finely chopped fresh pineapple |
Preheat oven to 350°F.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, then beat eggs, one at a time, and rum. Add cream of coconut and mix; the batter will look curdly and worrisome but will all work out in the end. Add dry ingredients, half at a time, mixing and scraping down bowl between additions. Mix only until flour is just incorporated. Using a rubber spatula, fold in bits of pineapple.
Spread batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment.
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