Daily Recipes

Pina Colada Pound Cake

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:
Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan, ensuring all crevices are coated to prevent sticking.

Make the Cake Batter:
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and coconut extracts.
Gradually add the flour mixture to the wet mixture, alternating with the coconut milk and rum (or pineapple juice), starting and ending with the flour mixture.
Fold in the crushed pineapple and shredded coconut until evenly distributed.

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 the powdered sugar and pineapple juice until smooth.
Adjust the consistency with more juice if needed.

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.

Enjoy your tropical-inspired Pina Colada Pound Cake! This cake combines the rich flavors of coconut, pineapple, and a hint of rum, capturing the essence of a classic Pina Colada cocktail.