“The summer I turned 16, I skipped the pineapple drain. Nellie took one bite, set her fork down, and said, ‘Child, this cake’s crying. Go fix it.’ I’ve never rushed that step since.”
Serving & Storage
Serve: At room temp with strong coffee or iced tea with mint. Never cold—chills mute the rum.
Storage: Wrap tightly in beeswax wrap (not plastic—traps moisture). Keeps 5 days on counter.
Revive stale cake: Microwave 10 seconds + drizzle with warm rum glaze.
Ingredient Swaps That Won’t Break the Spell
Rum
2 Tbsp coconut water
Mild sweetness, no alcohol
Shredded coconut
⅓ cup coconut flour
Absorbs moisture (use only if pineapple was
very
dry)
Sour cream
Full-fat Greek yogurt
Tangier, but same fat content
Bundt pan
9×5 loaf pan
Bake 60 mins—check at 50
Cultural Context
Born from Nellie’s 1973 Puerto Rico trip (where she traded cake recipes for coquito), this cake marries Southern baking with Caribbean soul. It’s church potluck royalty, beach house hero, and the only cake my grandkids beg for on birthdays. True story: At my son’s college graduation, the dean asked for the recipe after eating three slices. He said, “This beats tenure.”
Pro Tips from Nellie’s Kitchen
Flour the pan with coconut—adds crunch to the crust
Toast coconut while cake bakes—no extra step, no burnt bits
Glaze in stages—drizzle ⅓ now, ⅓ in 10 mins, rest when cool
Kid hack: Let them fold in the pineapple—it’s their favorite “treasure hunt”
Frequently Asked Questions
Q: Why did my cake stick to the pan?
A: You used butter to grease it. Shortening + flour is the only way.
