Pina Colada Pound Cake - your tropical paradise in every bite!
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1/2 cup crushed pineapple, drained
1/2 cup coconut milk
1/4 cup pineapple juice (substitute for rum)
1/2 cup sweetened shredded coconut
For the Glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice (adjust for desired consistency)
1/4 cup shredded coconut for garnish
Directions:
Prepare the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan, ensuring all grooves are well-coated for easy release.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Incorporate Eggs and Extracts:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts for flavor.
Add Pineapple and Coconut Milk:
Fold in the crushed pineapple, followed by the coconut milk and pineapple juice. Mix until just combined.
Combine and Mix:
Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and no lumps remain. Fold in the shredded coconut.
Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.
Glaze and Garnish:
Drizzle the glaze over the cooled cake. Sprinkle with shredded coconut for a delightful garnish.
Serve:
Slice and serve your Pina Colada Pound Cake for a sweet tropical escape. Perfect for any occasion!
Prep Time: 20
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