Description
This Pina Colada Pound Cake is a tropical-inspired dessert that combines the rich, buttery flavor of a classic pound cake with the delightful tastes of pineapple and coconut. Moist and tender, it’s enhanced with a creamy coconut and pineapple glaze, making it perfect for any occasion that calls for a sweet, flavorful treat.
Ingredients
Scale
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
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes, which incorporates air for a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next. Then stir in the vanilla extract and coconut extract if using for enhanced tropical flavor.
- Incorporate Coconut Milk and Pineapple: Stir the coconut milk and drained crushed pineapple into the mixture until well combined, adding moisture and tropical sweetness.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add this to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Coconut: Gently fold in the shredded sweetened coconut for added texture and flavor distribution.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cover with foil in the last 10-15 minutes if the top browns too quickly.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, ensuring even cooling and preventing sogginess.
- Prepare the Glaze: Whisk together powdered sugar, pineapple juice, coconut milk, and vanilla extract until smooth. Adjust consistency with additional pineapple juice or milk if necessary.
- Glaze the Cake: Drizzle the glaze over the cooled cake, letting it drip down the sides evenly. Sprinkle with toasted coconut on top for garnish if desired.
- Serve: Slice and serve this tropical pound cake as-is or paired with coffee, tea, or a scoop of vanilla ice cream for a delightful dessert experience.
Notes
- Use crushed pineapple that is well-drained to avoid excess moisture making the cake soggy.
- If you prefer a more intense coconut flavor, increase the coconut extract slightly or add toasted coconut inside the batter.
- Covering the cake with foil in the final minutes of baking helps prevent over-browning while ensuring the cake is fully baked.
- For best results, use room temperature ingredients to ensure proper mixing and a smooth batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
