Cuban rum cake is a light, flavorful dessert with fresh whipped cream, toasted coconut, pineapple, and of course, a homemade rum sauce that is brushed over the entire cake.
Prepare two eight- or nine-inch round cake pans by buttering and flouring them. Set them aside.
In a mixing bowl, beat the butter and sugar until the mixture is light and fluffy. Beat in the egg yolks, one at a time, for about 30 seconds each.
Beat in the salt, baking powder and vanilla. Beat in the buttermilk and cake flour, alternating between them.
Split the batter evenly between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool for at least 10 minutes before removing them from the pans by inverting them onto plates and setting them aside to cool completely.
Turn the oven off, but spread the coconut on a baking sheet lined with waxed paper and place it in the oven for about five minutes or until the coconut is lightly browned. Set it aside.
For the rum sauce, combine the butter, orange juice, sugar, rum and vanilla in a sauce pan, and bring the mixture to a boil, whisking constantly. Let it boil for two minutes, then remove from heat. Set the mixture aside to cool.
When the cakes are cooled, prepare the filling. Beat the cream, vanilla and sugar on high speed until stiff peaks form. If necessary, prepare the pineapple by cutting it into bite-sized chunks.
To assemble the cake, place the first cake on your serving plate and prick the entire surface with a toothpick.
Brush half of the rum sauce onto the cake, letting it soak in. (This might take a moment.) Spread about one-fourth of the whipped cream onto the cake and top with the pineapple. Place the second cake on top and repeat the process with the rum sauce before coating the entire cake with the rest of the whipped cream. Finish the cake off by sprinkling it with the toasted coconut.
Keep the cake refrigerated until you're ready to serve.