Pina Colada Pound Cake

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup crushed pineapple, drained
  • ½ cup sweetened shredded coconut
  • ½ cup coconut milk (or regular milk)
  • ¼ cup dark rum (optional, for extra flavor)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons pineapple juice or coconut milk
  • 2 tablespoons shredded coconut (optional, for garnish)
  • Maraschino cherries (optional, for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in the coconut and vanilla extracts.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and rum (if using).
  6. Fold in the crushed pineapple and shredded coconut until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with pineapple juice or coconut milk until smooth and pourable. Drizzle over the cooled cake.
  11. Sprinkle with extra shredded coconut and top with maraschino cherries if desired.
  12. Slice and enjoy a tropical treat!

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