Ingredients

1 C. butter or margarine; soften
2 C. sugar
5 eggs
2 1/3 C. flour
1 1/2 tsp. baking powder
3/4 C. half and half
1/4 C. coconut rum
8 ounces crushed pineapple; drain reserve liquid
1 C. shredded coconut
Glaze
1 C. sugar
2 ounces pineapple juice
1 ounce water
1 ounce coconut rum

Cooking Instructions

Cake: Preheat oven to 350. Grease and flour bundt pan. Cream butter and sugar; add eggs one at a time. Beat 4 minutes. Alternately beat in flour, baking powder and liquids, beating well. Stir in pineapple and coconut. Bake 40-50 minutes, until tested done. Glaze: Boil sugar, pineapple juice and water for 2 minutes. Add coconut rum and pour over warm cake.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)