Pina Colada Pound Cake

Introduction

There’s something truly magical about a dessert that captures the essence of a tropical vacation, and this Pina Colada Pound Cake does just that. As I baked this cake for a family gathering, the delightful aroma of coconut and pineapple wafted through the house, instantly transporting us to sun-soaked beaches. My family couldn’t resist sneaking slices before it was fully cooled, and their smiles said it all. Each bite is a perfect balance of sweetness and a hint of tartness from the pineapple, making it a show-stopper at any gathering. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a delicious way to indulge in the flavors of the tropics.

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• ½ cup coconut milk (or whole milk)
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup shredded sweetened coconut

For the Glaze:

• 1 ½ cups powdered sugar
• 2 tbsp pineapple juice
• 2 tbsp coconut milk (or regular milk)
• ½ tsp vanilla extract
• Toasted coconut for garnish (optional)

Instructions

1. Make the Pound Cake:

Preheat oven:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.

Cream butter and sugar:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add eggs and flavoring:

Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and coconut extract (if using).

Add coconut milk and pineapple:

Stir in the coconut milk and drained crushed pineapple until well combined.

Mix dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.

Fold in coconut:

Gently fold in the shredded coconut.

Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover with foil during the last 10-15 minutes of baking.

Cool:

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

2. Make the Glaze:

Mix glaze:

In a medium bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and vanilla extract until smooth. If the glaze is too thick, add more pineapple juice or milk to reach your desired consistency.

3. Glaze the Cake:

Drizzle glaze:

Once the cake has cooled, drizzle the glaze over the top of the cake, letting it run down the sides.

Garnish:

Sprinkle toasted coconut on top, if desired, for extra flavor and texture.

4. Serve:

Slice and enjoy this Pina Colada Pound Cake with its tropical, buttery goodness! It pairs perfectly with a cup of coffee or tea, or even served as a dessert with a scoop of vanilla ice cream.

Nutrition Facts (per serving)

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 60-70 minutes
• Total Time: 90-100 minutes

How to Serve

• Slice the cake into individual servings.
• Drizzle additional glaze over each slice if desired.
• Garnish with toasted coconut for added texture.
• Serve with a side of whipped cream or vanilla ice cream.
• Pair with coffee, tea, or a tropical cocktail for a delightful treat.

Additional Tips

1. Butter Temperature: Ensure your butter is softened to room temperature for the best texture.
2. Pineapple Drainage: Thoroughly drain the crushed pineapple to avoid excess moisture in the batter.
3. Extracts: Experiment with coconut extract for a more intense coconut flavor.
4. Toasting Coconut: Toasting the coconut enhances its flavor; just watch it closely to prevent burning.
5. Storage: Store the cake in an airtight container to maintain freshness for up to 5 days.

Recipe Variations

• Fruity Twist: Substitute crushed pineapple with other fruits like mango or banana for a unique flavor.
• Chocolate Drizzle: Add a chocolate glaze instead of the vanilla glaze for a rich chocolatey twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan Version: Replace eggs with flaxseed meal or applesauce and use vegan butter and milk alternatives.
• Nutty Addition: Incorporate chopped macadamia nuts for extra crunch.

Serving Suggestions

• Serve with tropical-themed cocktails for a beach party vibe.
• Pair with fresh fruit salad for a refreshing dessert.
• Offer alongside a cheese platter for a unique dessert course.
• Enjoy as a sweet brunch item with coffee.
• Serve at picnics or potlucks for a delightful treat.

Freezing and Storage

• Freezing: Wrap slices of cake in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Storage: Keep the cake in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate, but allow it to come to room temperature before serving for the best flavor and texture.

FAQ Section

1. Can I use fresh pineapple instead of canned?
   Yes, just ensure it’s well-drained.
2. What can I substitute for coconut milk?
   Whole milk or almond milk can be used as alternatives.
3. How do I know when the cake is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.
4. Can I make this cake ahead of time?
   Yes, it can be made a day in advance and stored properly.
5. How do I store leftover cake?
   Keep it in an airtight container at room temperature or refrigerate.
6. Is there a way to make this recipe healthier?
   You can reduce the sugar and use a sugar substitute or whole wheat flour.
7. What can I use instead of a bundt pan?
   A regular loaf pan works well; just adjust the baking time.
8. Can I leave out the glaze?
   Yes, the cake is delicious on its own.
9. How do I add more coconut flavor?
   Increase the amount of coconut extract or shredded coconut.
10. Can I use other extracts?
    Yes, almond or lemon extracts can add a different flavor profile.

Conclusion

This Pina Colada Pound Cake is a delightful way to enjoy the flavors of a classic tropical cocktail in dessert form. Its moist texture, sweet pineapple, and rich coconut create a mouthwatering experience perfect for any occasion. Whether served at a summer barbecue, a festive holiday gathering, or simply enjoyed with a cup of coffee, this cake is sure to please everyone. Give it a try, and let the tropical vibes fill your kitchen!

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