Roasted pineapple pound cake

Summer is here! In May! With a vengeance! And that makes me want to bake, go figure.. 

Nothing heavy or difficult, because God's knows it's too hot in Holland to be standing endlessly in the kitchen. This super moist cake, with a hint of summer, is perfect for the BBQ weather we are having. Long live warm, sunny and tropical!

Ingredients

1 can pineapple chunks

1 tablespoon vanilla powder

1 cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla paste

1 1/2 cup flour

1 teaspoon baking soda

pinch of salt

100 ml milk

splash of white rum

coconut flakes

powder sugar

Roast the pineapple in the juices with the vanilla powder until reduced. Set aside. Preheat the oven to 180 degrees Celsius. Butter a bundt pan and dust with powder sugar. Separate the syrup from the pineapple. Puree the pineapple. Set aside. Cream the butter and sugar. Add the eggs and vanilla paste. In batches add the flour, baking soda and salt. Add the milk, one tablespoon of rum and gently fold in the pineapple puree. Pour into prepared pan and bake for 45 minutes or until firm. 

Add a teaspoon of the syrup at a time, with one additional teaspoon of rum, to the powder sugar until thick but pourable. Prick the cake while still warm and pour over the remaining pineapple syrup. Once absorbed drizzle over the glaze and top with coconut flakes. Be generous as the sticky, gooey glaze is the best part. That and lying in the sun with a drink and said slice of cake..