piña colada cake

Ingredients in this Recipe

1 cup (237 ml) cream of coconut
1 stick (113 grams or 4 ounces) unsalted butter, softened
1 tablespoon (15 ml) dark rum
1 teaspoon baking powder
1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)
1/2 teaspoon salt
1/4 cup light (55 grams or 2 ounces) brown sugar
2 cups (250 grams or 8 3/4 ounces) all purpose flour
2 large eggs, at room temperature
3/4 teaspoon baking soda

See Full Recipe at Smitten Kitchen