Caribbean Pineapple Soaker Cake

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 10-inch Bundt pan thoroughly with butter or baking spray.
2. In a medium bowl, whisk together 2¼ cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt; set aside.
3. In a large mixing bowl, cream ¾ cup softened unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar until pale and fluffy.
4. Beat in 3 large eggs one at a time, then stir in 2 tsp non-alcoholic dark rum flavouring.
5. Gradually add the flour mixture, alternating with ½ cup full-fat coconut milk, mixing on low speed until just combined.
6. Gently fold in the drained crushed pineapple using a spatula until evenly distributed.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 55–65 minutes until the exterior is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the cake to cool in the pan for exactly 10 minutes before carefully inverting it onto a wire rack.
10. While the cake cools, combine ½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup reserved pineapple juice, and 2 tbsp non-alcoholic dark rum flavouring in a saucepan over medium heat.
11. Stir constantly until the butter is melted and the glaze reaches a gentle simmer.
12. Using a skewer or toothpick, poke holes across the entire surface of the warm cake.
13. Slowly pour the hot glaze over the cake, ensuring it drips down the sides and into the center hole.
14. Let the cake sit for at least 30 minutes to fully absorb the glaze before slicing.