Description
This Pina Colada Pound Cake is a tropical delight, combining the sweet flavors of coconut, pineapple, and a hint of rum (optional) for a moist, flavorful cake. With a soft, buttery texture and a glaze that adds the perfect touch of sweetness, it’s like a Pina Colada in cake form. Whether you’re hosting a summer gathering or looking for a unique dessert, this cake is sure to be a hit with its rich tropical flavor and beautiful presentation.
Ingredients
Scale
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:
- Preheat the oven to 325°F (165°C).
- Grease and flour a bundt or tube pan, making sure to coat all crevices to prevent sticking.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk and rum (or pineapple juice), starting and ending with the flour mixture. Mix until smooth.
- Gently fold in the crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared 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 10–15 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and pineapple juice until smooth.
- Adjust the glaze consistency with more pineapple juice if necessary.
Assemble and Serve:
- Drizzle the glaze over the cooled cake and sprinkle with shredded coconut for garnish.
- Allow the glaze to set for a few minutes before slicing.
Notes
- Make ahead: This cake can be made a day ahead and stored at room temperature, covered, for up to 4 days.
- Substitute rum: If you prefer not to use alcohol, pineapple juice works well as a substitute for the rum.
- Customization: Feel free to add more shredded coconut into the batter or glaze for an extra coconut flavor.
- Storage: The cake keeps well for several days at room temperature and can also be refrigerated for up to a week.
- Prep Time: 3 hours (includes cooling time)
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 300
- Sugar: 34g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg