Pina Colada Pound Cake

Introduction

Baking is one of my favorite ways to bring joy to my family, and this Pina Colada Pound Cake is always a hit. The tropical flavors of pineapple and coconut fill the kitchen with an irresistible aroma that makes everyone’s mouth water. I remember the first time I made it; my kids couldn’t wait for it to cool down before they dived in. The cake is moist, flavorful, and pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a slice of paradise that transports you straight to the beach, even if you’re just at home!

Ingredients

For the Cake:

• 1 1/2 cups unsalted butter, softened (3 sticks)
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

For the Coconut Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons coconut milk (or regular milk)
• 1/2 teaspoon coconut extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or spray it with non-stick baking spray.

Step 2: Make the Cake Batter

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4-5 minutes).
2. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Mix until just combined.
5. Fold in the crushed pineapple, shredded coconut, vanilla extract, and coconut extract until well combined.

Step 3: Bake the Cake

Pour the batter into the prepared Bundt pan, smoothing the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 4: Make the Coconut Glaze

In a small bowl, whisk together the powdered sugar, coconut milk, and coconut extract until smooth. Adjust the consistency by adding more milk if needed.

Step 5: Glaze the Cake

Once the cake is completely cool, drizzle the coconut glaze over the top, allowing it to drip down the sides.

Step 6: Serve and Enjoy!

Slice the Pina Colada Pound Cake and enjoy the delightful tropical flavors! It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. 🍍🥥🍰

Nutrition Facts (per slice, approximately 1/12 of the cake)

• Calories: 410
• Total Fat: 24g
• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 105mg
• Sodium: 250mg
• Total Carbohydrates: 46g
• Dietary Fiber: 1g
• Sugars: 29g
• Protein: 4g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes

How to Serve

• Slice the cake and place on individual dessert plates.
• Drizzle with additional coconut glaze if desired.
• Serve with:
• A scoop of vanilla ice cream
• A dollop of whipped cream
• Fresh fruit slices (like pineapple or strawberries)
• Toasted coconut flakes for added texture

Additional Tips

1. Ensure Ingredients Are Room Temperature: This helps create a smoother batter and a more evenly baked cake.
2. Don’t Skip the Draining of Pineapple: Make sure to drain the crushed pineapple well to avoid a soggy cake.
3. Check for Doneness: Oven temperatures can vary, so start checking your cake at the 60-minute mark.
4. Let the Cake Cool Completely: This helps the glaze adhere better and prevents it from sliding off.
5. Experiment with Flavors: Try adding lime zest for an extra tropical twist.

Recipe Variations

• Tropical Fruit Variation: Add diced mango or papaya for a more tropical flavor.
• Chocolate Chip Option: Fold in some white chocolate chips for added sweetness.
• Nutty Addition: Incorporate chopped pecans or walnuts for extra crunch.

Serving Suggestions

• Serve this cake at summer barbecues, birthday parties, or holiday gatherings for a tropical touch.
• It pairs beautifully with fruity cocktails or tropical iced teas.

Freezing and Storage

• Storing: Keep the cake in an airtight container at room temperature for up to 3 days.
• Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

FAQ Section

1. Can I use margarine instead of butter?

While butter is recommended for flavor, you can substitute margarine. The texture may differ slightly.

2. Can I make this cake ahead of time?

Yes, you can bake the cake a day or two in advance. Just store it properly.

3. What can I substitute for sour cream?

Greek yogurt works as a good substitute for sour cream.

4. How do I prevent my cake from sticking to the pan?

Ensure you grease and flour your pan well, or use a non-stick baking spray.

5. Can I use fresh pineapple instead of canned?

Yes, but make sure to chop and drain the fresh pineapple well.

6. What if I don’t have coconut extract?

You can omit it, but the cake will have a less pronounced coconut flavor.

7. Can I bake this in a different pan?

Yes, you can use a regular loaf pan or smaller round pans, but adjust the baking time accordingly.

8. How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with a few crumbs.

9. Can I add more coconut?

Absolutely! You can increase the shredded coconut for a more intense flavor.

10. Is this cake gluten-free?

To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Conclusion

This Pina Colada Pound Cake is a delightful twist on a classic dessert, perfect for any occasion. With its moist texture and tropical flavors, it’s sure to impress anyone who takes a bite. Whether you’re serving it at a summer gathering or simply enjoying it at home, this cake brings a taste of paradise to your table. So gather your ingredients and start baking—your taste buds will thank you!

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