Julia's Caribbean Bundt Cake

Ingredients for 1 servings:

• 50 g white chocolate
• 220 g butter or margarine
• 160 g sugar
• 4 eggs, size M
• 300 g flour
• 3 tsp, heaped baking powder
• 200 ml coconut milk
• 5 drops of vanilla flavor
• 200 g pineapple slice(s), drained and chopped from the can, collecting the juice
• 25 ml rum
• 4 tbsp desiccated coconut
• Fat for the mold
• Flour for the mold
• 1 tsp desiccated coconut
• 100 g powdered sugar
• 1 tbsp rum
• 1 tbsp pineapple juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Chop the white chocolate. Beat the fat and sugar until fluffy. Beat in the eggs, one at a time. Mix the flour with the baking powder and stir into the batter alternately with the coconut milk. Fold in the vanilla extract, pineapple pieces, desiccated coconut, and rum. Preheat the oven to 180°C (top/bottom heat). Grease and flour a Bundt pan. Pour in the batter and bake on the middle rack for 60 minutes (use a skewer to check if it’s alright). Let cool slightly and then turn out onto a wire rack. Let cool completely. Toast the desiccated coconut in a pan without adding any fat. Mix the powdered sugar, rum, and pineapple juice to make a glaze and cover the cake with it. Sprinkle the toasted desiccated coconut on top.