Pina Colada Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional for extra coconut flavor)
• 1/4 cup rum (or pineapple juice for non-alcoholic version)
• 1/2 cup crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• 1/2 cup sour cream
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice
• 1 tbsp rum (optional)
• Toasted coconut flakes for garnish (optional)

Instructions

1. Preheat Oven:
   Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
2. Cream Butter and Sugar:
   In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add Eggs and Flavors:
   Add eggs one at a time, beating well after each addition. Mix in vanilla extract, coconut extract (if using), and rum or pineapple juice.
4. Add Pineapple, Coconut & Sour Cream:
   Stir in the crushed pineapple, shredded coconut, and sour cream until just combined.
5. Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined—do not overmix.
6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
   Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
8. Make the Glaze:
   In a small bowl, whisk together powdered sugar, pineapple juice, and rum (if using) until smooth. Drizzle over the cooled cake.
9. Garnish:
   Sprinkle toasted coconut flakes on top for a tropical finish.

Enjoy this tropical twist on a classic pound cake! 🌴🍍🥥