Pina Colada Pound Cake
A delightful fusion of tropical flavors that brings the taste of paradise to your kitchen with each moist and buttery slice.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Adds richness.
- 2 cups granulated sugar Provides sweetness.
- 4 large eggs Brings lightness and moisture.
- 1 tbsp vanilla extract Enhances overall flavor.
- 1 tsp coconut extract Adds intensity of coconut.
- 3 cups all-purpose flour Grounds the cake texture.
- 1 tsp baking powder Ensures the cake rises.
- 1/2 tsp salt Balances sweetness.
- 1 cup canned crushed pineapple (drained) Adds juicy sweetness.
- 1/2 cup coconut milk (or whole milk) Enriches flavor and texture.
- 1/2 cup shredded sweetened coconut Provides delightful texture.
Glaze Ingredients
- 1 cup powdered sugar For a glossy glaze.
- 2 tbsp coconut rum (or pineapple juice) Adds a hint of the tropics.
- 1 tbsp milk or coconut milk Ensures a smooth consistency.
Garnish Ingredients
- to taste toasted coconut flakes For garnish.
- as needed maraschino cherries For garnish.
- as needed pineapple slices For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and prepare a bundt pan with butter and flour.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, blending well after each addition. Then mix in the vanilla and coconut extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry mixture and coconut milk to the wet ingredients until combined.
- Fold in the crushed pineapple and shredded coconut gently.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, checking with a toothpick to ensure it comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Glazing
- Whisk together the powdered sugar, coconut rum (or pineapple juice), and milk until smooth.
- Drizzle the glaze over the cooled cake and finish with toasted coconut flakes, maraschino cherries, and pineapple slices.
Notes
For better flavor, consider chilling ingredients before use, and ensure proper greasing of the pan to prevent sticking. This cake can be made a day in advance for improved flavor.