Coconut Macadamia Rum Cake with Grilled Pineapple Filling (Gluten Free!)
Grilled Pineapple Curd
2cchopped fresh pineappleabout 1 small - medium pineapple
1Tbspcoconut oilsee notes
1Tbsppineapple juiceif needed for pureeing
Coconut Rum Cake
1call purpose gluten free flour or traditional AP floursee notes
3.7ozbox instant vanilla pudding
1/2cunsalted butterroom temperature
2tspvanilla or coconut extract
1.5tspxanthan gumoptional, see notes
1cmacadamia nutsroughly chopped
1/2 tspvanilla extract
Grilled Pineapple Curd
Chop one small to medium pineapple into wedges.
Preheat and lightly oil outdoor grill or indoor grill pan, and cook pineapple pieces to desired level of char: about 3-8 minutes per side. Remove pieces to high powered blender or food processor.
Puree the pieces in a high speed blender. Strain through a fine mesh.
Place pineapple puree, sugar, egg yolks, corn starch, and salt to a small sauce pan. Bring to a low and slow simmer on medium heat, whisking continuously until thickened: the curd should coat the back of a wooden spoon without dripping.
Remove from heat, whisk in the butter, and set aside to cool.
Grilled pineapple curd can be made ahead of time. In an airtight container, it's good for 2-3 days in the refrigerator and up to 6 months in the freezer.
Coconut Macadamia Rum Cake with Grilled Pineapple Filling
Preheat oven to 325°F.
Place all dry ingredients in a medium mixing bowl, and briefly whisk to combine.
Add butter and vegetable oil to the bowl and mix on medium speed until it's crumbly and sandy.
Beat in the milk, then beat in the eggs one at a time. Scrape down the side of the bowl and mix until again until well-combined.
Mix in the coconut rum and vanilla extract.
Divide the batter roughly in half, and add the chopped macadamia nuts to one half.
Fill the pan with the half of the batter that contains chopped macadamia nuts.
With the back of a spoon, press a small moat into the batter in the pan, all the way around, and fill it with grilled pineapple curd.
Add the remaining batter to the bundt pan, and bake 50-60 minutes.
Coconut Rum Sauce
Make the rum sauce while the cake is cooling. Combine all of the ingredients except the vanilla to a small saucepan. Bring to a boil, then reduce and simmer 6-10 minutes to thicken into a syrup.
Remove from heat and stir in the vanilla extract.
Using a long skewer, poke holes throughout the cake. Pour the syrup over the cake and into the holes a bit at a time until it's all incorporated.
Cover and let sit overnight.
Uncover, place a plate upside down over the bundt pan, and carefully invert.
You may use traditional all-purpose flour, or any gluten free all purpose flour blend. If using traditional ap flour, or if your gluten free ap flour blend contains xanthan gum, omit it from the recipe. If your gf flour blend does not contain xanthan gum, add 1.5 tsp to your flour prior to blending with the other ingredients.Read on below for more gluten free flour tips!