Heavenly Delight Cake (For Two)

1. First, preheat the oven to 350ºF and grease a 6” round cake pan.
2. In a medium bowl, beat together with an electric mixer the coconut oil, butter and sugar. Beat this mixture very well, until light and fluffy (1-2 minutes).
3. Add the rum extract followed by the egg and beat another 10 seconds.
4. Stir together the flour, salt and baking powder in a small bowl.
5. Add half of the dry mixture to the coconut oil mixture, beat slightly before adding half of the buttermilk. Repeat with the remaining dry and wet ingredients.
6. Pour the batter into the cake pan, smoothing the top before baking on a baking sheet for 30-35 minutes. Use a toothpick to ensure it’s done, but do not over bake or the cake will dry out. Let the cake cool on a wire rack.
7. About 10 minutes before the cake will be done, prepare the topping. Add the crushed pineapple and brown sugar to a small saucepan and bring to a boil over medium heat. Let simmer until slightly thickened (1-2 minutes), then remove the pan from the heat to cool slightly.
8. Once the cake has cooled for 5 minutes, poke holes all over the surface with a toothpick before slowly pouring the pineapple syrup on top. Let cool completely before making the frosting.
9. While waiting for the cake to cool, toast the coconut in the oven or in a pan over low heat while stirring constantly. When the coconut is a light, toasty brown, remove it from heat—it will crisp as it cools.
10. Once you’re ready to serve the cake, beat together heavy whipping cream, rum and powdered sugar either by hand with a large whisk or with an electric mixer. Taste for sweetness and add more powdered sugar if desired. Frost the cake and sprinkle toasted coconut on top. Slice and serve.