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Brown Butter Coconut Rum Pound Cake with Pineapple Sauce

April 15, 2015

A pound cake made with brown butter, dark rum, and shredded coconut! It’s beyond rich, but lightened up with fresh pineapple sauce! The ultimate tropical dessert!

brown butter coconut rum poundcake 15 pin

I can’t tell you how good it tastes to combine brown butter, rum, and coconut in one delightfully dense, buttery, rich, and, ahem, highly-caloric cake. So you’re going to have to make this. Stat. Words won’t be able to describe it with enough oomph. Not my words anyway. I am not so good with the describing of things. See?

brown butter coconut rum poundcake 1

There is not getting around the fact that this cake is a big ol’ calorie bomb. Hi, it’s a pound cake. BUT, it lives up to the splurge-worthiness.

I don’t eat just any sweets and desserts. I could, but I try to be selective. I really try (operative word: try) to only eat the desserts and indulgences that are totally worth it. I take a bite or two of something, and if I decide that it’s completely delicious and wonderful, then I’ll keep going. If it’s just okay and it’s not totally satisfying, then I don’t keep eating…. usually. We all have our moments. I attempt to save my “cheats” for things that are truly worth it.

brown butter coconut rum poundcake 13

This is SO worth it. I made this twice in a week because it disappeared in about 3 days the first time around. Something about the nutty, caramel-y, and buttery flavors of brown butter (aka nectar of the gods) and dark rum, and the tropical flavors of the coconut all blend together so beautifully. They make an amazing trio. This cake is perfect all by itself. I mean, PERFECT. It doesn’t need anything – nothing at all.

brown butter coconut rum poundcake 9

However, I’ve been on a pineapple bender lately, and since this cake is very tropical, it seemed only natural to top it with an easy pineapple sauce. You can just throw some fresh pineapple on top and that is plenty of effort. If you want to kick things up a notch, it only takes a few more minutes to caramelize the pineapple with just a little butter and brown sugar. Oh yes. That is how we do.

brown butter coconut rum poundcake 18

5 from 1 vote
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Brown Butter Coconut Rum Pound Cake with Pineapple Sauce

A pound cake made with brown butter, dark rum, and shredded coconut, and topped with fresh pineapple sauce!
Course Dessert - cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 -12 slices
Author Sarah @ The Gold Lining Girl

Ingredients

For Pound Cake:

  • 1 1/2 c. cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. unsalted butter
  • 1 1/4 c. sugar
  • 1/4 c. dark rum
  • 4 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. rum extract
  • 3/4 c. shredded coconut

For Pineapple Sauce:

  • 2 c. chopped fresh pineapple
  • 2 tbsp. butter
  • 3 tbsp. packed brown sugar

Instructions

For pound cake:

  1. Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, combine cake flour, baking powder, and salt. Whisk until blended.
  3. In a small saucepan over medium heat, melt the butter.
  4. Continue cooking the butter until it turns golden brown and forms brown flecks, about 6-8 minutes. Stir frequently to prevent burning on the bottom.
  5. Remove the butter from heat, set aside, and allow to cool for about 10 minutes.
  6. In a large mixing bowl, combine sugar, dark rum, eggs, and extracts, beating until well-blended.
  7. With the mixer running on low, add the melted butter in a slow and steady stream.
  8. Add the flour mixture to the mixing bowl, and beat until just combined.
  9. Fold in the shredded coconut.
  10. Pour batter into prepared pan and level with a rubber spatula.
  11. Bake at 350 degrees for 15 minutes, then reduce oven temperature to 325 degrees, and continue baking for about 40-45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  12. Cool in pan for 10 minutes, then turn cake out onto a wire rack to cool completely.

For sauce:

  1. Reusing the same saucepan that you used to brown the butter, combine the pineapple, butter, and brown sugar over medium-high heat.
  2. Cook for 5-7 minutes, tossing occasionally to coat the pineapple, until it's golden brown. You want the heat to be on the higher side because the pineapple will shed some liquid as it cooks, and we want that liquid to burn off so that the sauce isn't too liquidy.
  3. Slice the pound cake into 3/4-inch slices, and serve with pineapple sauce on top!

brown butter coconut rum poundcake 17 brown butter coconut rum poundcake 12

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Filed Under: Cakes & Cupcakes, Recipes 17 Comments

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Lovely comments

  1. Blair @ The Seasoned Mom says

    April 16, 2015 at 10:38 am

    YUM! This would definitely be a worthy cheat, Sarah!

    It’s like a fruity, tropical cocktail AND a rich dessert…all in one. Love it. 🙂

    Reply
    • Sarah says

      April 16, 2015 at 7:14 pm

      WORTH IT. Totally!!! 🙂

      Reply
  2. Blair @ The Seasoned Mom says

    April 16, 2015 at 10:38 am

    YUM! This would definitely be a worthy cheat, Sarah!

    It’s like a fruity, tropical cocktail AND a rich dessert…all in one. Love it. 🙂

    Reply
  3. mira says

    April 16, 2015 at 11:35 am

    5 stars
    Love it Sarah! Such a great combination of flavors! Need to make it 🙂 Pinned of course!

    Reply
  4. Manali @ CookWithManali says

    April 16, 2015 at 3:26 pm

    You are the baking queen! I love the flavors in this cake and brown butter, god I have been obsessed with that stuff! It’s seriously magic!

    Reply
  5. Rachelle says

    April 16, 2015 at 4:18 pm

    First of all, I absolutely LOVE pound cake, but now you have made me one that sounds like a pina colada! I’m totally in! This looks amazing!

    Reply
  6. Kim @The Baking ChocolaTess says

    April 23, 2015 at 8:09 pm

    Tasty!! That pound cake looks divine, love the combinations Sarah. Visiting from the Handmade Hangout. Pinning & tweetin’. 🙂

    Reply
    • Sarah says

      April 26, 2015 at 9:53 pm

      So glad you like it! We were hooked! Thanks so much, Kim! 🙂

      Reply
  7. Debi @ Surroundings by Debi says

    April 25, 2015 at 12:04 pm

    Coconut cake! This sounds delicious! I will definitely be trying this one! Thanks so much for sharing at the Thursday Favorite Things Blog Hop!

    Reply
    • Sarah says

      April 26, 2015 at 9:55 pm

      Thanks so much for the party, Debi!

      Reply
  8. Debi @ Surroundings by Debi says

    April 28, 2015 at 12:03 pm

    Sarah ~ Just popping by to let you know I have featured you on my Tuesday Treasures post today! This bread looks delicious and I wanted to share it. Hope you can join us again this week at the Thursday Favorite Things Blog Hop! Have a wonderful week!

    Reply
    • Sarah says

      April 28, 2015 at 12:34 pm

      Oh that’s awesome! Thanks so much, Debi! I’ll see you again at the party! Thanks!

      Reply
  9. Cydnee/Tampa Cake Girl says

    April 29, 2015 at 11:28 pm

    What is not to love about this recipe?! Oh yum! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

    Reply
    • Sarah says

      May 4, 2015 at 9:07 pm

      Thanks so much for the party, as always!

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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