Description
Indulge in the tropical flavors of a Pina Colada Pound Cake! This moist and delicious cake is infused with coconut, pineapple, and a hint of rum for a delightful treat that will transport you to a sunny island getaway.
Ingredients
For the Pound Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- ½ cup (120ml) coconut milk
- ½ cup (120ml) crushed pineapple, drained
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 tablespoon dark or light rum (optional)
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon coconut milk
Optional Toppings:
- Sweetened shredded coconut, toasted
- Maraschino cherries
- Fresh pineapple slices
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- 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, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Wet Ingredients: Mix the coconut milk, crushed pineapple, coconut extract, vanilla extract, and rum in a small bowl.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry mixture. Mix until just combined. Avoid overmixing, as it can affect the cake’s texture.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, pineapple juice, coconut milk, and rum (if using) until smooth. Adjust the consistency by adding more sugar or liquid as needed.
- Decorate and Serve: Drizzle the glaze over the cooled pound cake. Garnish with toasted coconut, cherries, and pineapple slices for a festive presentation.
Notes
- Cooking Note: For the best texture, ensure all ingredients are at room temperature before mixing.
- Do not overmix the batter; it can make the cake dense.
- If your glaze seems too thick, add more pineapple juice a teaspoon at a time until it reaches your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
