Description
Indulge in a tropical delight with this Pina Colada Pound Cake. Combining the flavors of sweet pineapple and creamy coconut, this cake is perfect for dessert or a sweet snack. Topped with a luscious glaze and toasted coconut, it’s a delightful treat that captures the essence of a classic piña colada.
Ingredients
Scale
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
- Make the Pound Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and coconut extract (if using).
- Stir in the coconut milk and drained crushed pineapple until well combined.
- 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.
- Gently fold in the shredded coconut.
- 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.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the 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.
- Glaze the Cake:
- Once the cake has cooled, drizzle the glaze over the top of the cake, letting it run down the sides. Sprinkle toasted coconut on top, if desired.
- 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.
Notes
- For a stronger coconut flavor, you can increase the amount of coconut extract.
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg