Best Ever Piña Colada Cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture.

Fold in the crushed pineapple and shredded coconut.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, poke holes all over the top with a skewer or fork.

Pour the rum evenly over the cake, allowing it to soak in.

Let the cake cool completely before serving.