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Pina Colada Pound Cake

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A delightful fusion of tropical flavors and classic cake charm that brings the essence of a relaxing island getaway to your table.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup canned crushed pineapple (drained)
  • 1/2 cup coconut milk (or whole milk)
  • 1/2 cup shredded sweetened coconut
  • 1 cup powdered sugar
  • 2 tbsp coconut rum (or pineapple juice for non-alcoholic)
  • 1 tbsp milk or coconut milk
  • Toasted coconut flakes (for garnish)
  • Maraschino cherries (for garnish)
  • Pineapple slices (for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C) and grease and flour a bundt pan. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  2. Introduce the eggs one at a time, blending thoroughly, then stir in vanilla and coconut extracts.
  3. Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Gradually incorporate the dry ingredients into the butter mixture, alternating with coconut milk, stirring until just combined.
  5. Fold in the crushed pineapple and shredded coconut.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60–70 minutes until a toothpick comes out clean.
  8. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  9. Whisk together powdered sugar, coconut rum (or pineapple juice), and milk until smooth for the glaze.
  10. Drizzle the glaze over the cake, then sprinkle with toasted coconut flakes, maraschino cherries, and pineapple slices.

Notes

Ensure ingredients are at room temperature for best results. Measure flour accurately and avoid overmixing to prevent a dense cake.

Nutrition

Find it online: https://yummyfirst.com/pina-colada-pound-cake/