Pina Colada Pound Cake

Introduction

When I first baked this Pina Colada Pound Cake, it immediately became a family favorite. The blend of tropical flavors—coconut, pineapple, and a hint of rum—infused the cake with such a refreshing and indulgent taste. The texture was incredibly moist, and the glaze on top added the perfect amount of sweetness without being overwhelming. I made it for a summer gathering, and it was a big hit with both the adults and kids. The tropical flavors were a nice departure from traditional desserts, making it feel like a special treat. Whether you’re looking for a new cake to serve at a party or just want to indulge in a slice of something decadent, this Pina Colada Pound Cake is sure to transport you to a beachside paradise.

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 rum (optional, or use pineapple juice as a substitute)
• 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

Instructions

Prepare the Oven and Pan:

1. Preheat the oven: Begin by preheating your oven to 325°F (165°C).
2. Prepare the pan: Grease and flour a bundt or tube pan. Make sure to coat all the crevices to prevent the cake from sticking after baking.

Make the Cake Batter:

3. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
4. Cream butter and sugar: In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until the mixture becomes light and fluffy.
5. Add eggs: Add the eggs one at a time, beating well after each addition to ensure that each egg is fully incorporated.
6. Add flavor extracts: Mix in the vanilla extract and coconut extract, allowing the batter to become fragrant with tropical notes.
7. Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk and rum (or pineapple juice). Start and end with the flour mixture. Mix until everything is just combined.
8. Add pineapple and coconut: Gently fold in the drained crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the batter.

Bake the Cake:

9. Pour and spread the batter: Pour the prepared batter into the greased bundt pan, spreading it evenly.
10. Bake: Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Cool in the pan: Allow the cake to cool in the pan for 10–15 minutes. After that, carefully turn the cake out onto a wire rack to cool completely.

Prepare the Glaze:

12. Make the glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency by adding more juice if you prefer a thinner glaze.

Assemble and Serve:

13. Drizzle the glaze: Once the cake is completely cool, drizzle the glaze generously over the cake.
14. Garnish: Sprinkle the top of the cake with shredded coconut to garnish. Let the glaze set for a few minutes before slicing.

Enjoy:

Your tropical-inspired Pina Colada Pound Cake is ready to be enjoyed! The combination of coconut, pineapple, and rum (if used) will transport you to a sunny beach with every bite. It’s perfect for summer gatherings, holiday parties, or simply as an indulgent treat to enjoy any time.

Nutrition Facts:

• Servings: 12 slices
• Calories per serving: 300-350 calories
• Sugar: 32g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg

Preparation Time:

• Total time: 3 hours (including cooling time)
• Prep time: 20 minutes
• Cook time: 60–70 minutes

How to Serve:

• As a dessert: This cake is perfect for serving as the centerpiece of a dessert table at a party or holiday gathering.
• With a tropical drink: Pair the cake with a refreshing drink, such as a Piña Colada or a tropical iced tea, to complete the beach-inspired vibe.
• With fresh fruit: Serve the cake alongside fresh tropical fruits like pineapple, mango, or papaya for a more tropical experience.
• For breakfast or brunch: Enjoy a slice of cake with a cup of coffee or tea for a sweet morning treat.

Additional Tips:

1. Make sure to drain the pineapple: To prevent excess moisture, be sure to drain the crushed pineapple thoroughly before adding it to the batter.
2. Substitute for rum: If you want to skip the alcohol, substitute the rum with pineapple juice for a non-alcoholic version that’s still full of flavor.
3. Storage: Keep the cake covered at room temperature for up to 4 days, or store it in the refrigerator for up to a week. The cake will remain moist and flavorful.
4. Use a bundt pan for a beautiful shape: A bundt pan makes the cake look elegant, but you can also use a regular tube pan or even a loaf pan.
5. Make it dairy-free: Use non-dairy butter and coconut milk to make the cake dairy-free without sacrificing flavor.

Recipe Variations:

• Pineapple Coconut Cake: Omit the rum entirely for a simple pineapple coconut cake that’s still packed with tropical flavor.
• Add nuts: For a little crunch, fold in 1/2 cup of chopped macadamia nuts or pecans into the batter.
• Frosting option: Instead of glaze, you can make a creamy coconut frosting by mixing powdered sugar with coconut milk and a bit of vanilla extract.
• Chocolate version: Add a handful of chocolate chips or cocoa powder to the batter for a chocolate twist on this tropical favorite.

Serving Suggestions:

• For parties: This cake makes a perfect addition to a tropical or island-themed party. Serve it with other island-inspired appetizers or drinks for a cohesive menu.
• With a scoop of ice cream: Serve a slice of Pina Colada Pound Cake with a scoop of vanilla or coconut ice cream for a decadent dessert.
• For gifting: Wrap a slice or a small whole cake in plastic wrap and gift it to friends and family for a personal and delicious present.

Freezing and Storage:

• Storing: To store, wrap the cake tightly in plastic wrap and place it in an airtight container. It will stay fresh at room temperature for 3–4 days, or you can refrigerate it for up to a week.
• Freezing: If you want to make this cake ahead of time, freeze it before glazing. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to serve, thaw the cake and drizzle with the glaze before serving.

FAQ:

1. Can I use fresh pineapple instead of canned?
   Yes, you can use fresh pineapple, but be sure to chop and drain it thoroughly before adding it to the batter.
2. What can I use instead of coconut extract?
   You can substitute vanilla extract for coconut extract, although it won’t have the same distinct coconut flavor.
3. Can I use a different kind of rum?
   Yes, feel free to use dark rum or spiced rum for a different depth of flavor. You can also use coconut rum for an extra coconut taste.
4. Can I make this cake without the glaze?
   Yes, the cake is still delicious without the glaze. You can serve it plain or with whipped cream instead.
5. How do I know when the cake is done?
   Test the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
6. Can I use a different type of milk?
   Yes, you can substitute coconut milk with regular milk or almond milk if desired, though it will alter the flavor slightly.
7. Can I make this cake in advance?
   Yes, this cake can be made a day or two in advance. Just store it in an airtight container until you’re ready to serve.
8. How can I make the glaze thicker?
   If you want a thicker glaze, simply add more powdered sugar until you reach your desired consistency.
9. Can I double the recipe?
   Yes, you can double the ingredients and bake it in a larger pan if you’re serving more guests.
10. How long does the cake last?
    The cake will last for 3-4 days at room temperature and up to a week in the fridge.

Conclusion:

This Pina Colada Pound Cake is a deliciously tropical treat that combines the flavors of coconut, pineapple, and rum into a moist and flavorful cake. Whether you serve it at a summer party, a holiday gathering, or simply as a special treat for yourself, it’s sure to impress. With its simple ingredients and easy-to-follow instructions, this cake is a perfect addition to your baking repertoire. The tropical flair and the moist, rich texture make it a standout dessert that everyone will love.

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