Pina Colada Pound Cake
A delightful fusion of tropical flavors, Pina Colada Pound Cake invites you to escape to an island paradise with each bite, featuring a moist texture and a topping of toasted coconut flakes.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Creating a creamy and rich base.
- 2 cups granulated sugar To add sweetness and a light texture.
- 4 large eggs Providing richness and stability to the batter.
- 1 tbsp vanilla extract For a warm, aromatic undertone.
- 1 tsp coconut extract Infusing tropical vibes.
- 3 cups all-purpose flour Giving the cake structure and heartiness.
- 1 tsp baking powder To ensure the cake rises beautifully.
- 1/2 tsp salt Enhancing all the sweet flavors.
- 1 cup canned crushed pineapple, drained A burst of moistness.
- 1/2 cup coconut milk (or whole milk) Adding a creamy depth.
- 1/2 cup shredded sweetened coconut Introducing delightful texture.
Glaze Ingredients
- 1 cup powdered sugar For a luscious glaze.
- 2 tbsp coconut rum (or pineapple juice) Enhancing the cake's tropical flair.
- 1 tbsp milk or coconut milk For perfect glaze consistency.
Garnish
- Toasted coconut flakes For garnish.
- Maraschino cherries For color.
- Pineapple slices For an inviting finish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour your bundt pan generously.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla and coconut extracts.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the coconut milk.
- Fold in the crushed pineapple and shredded coconut until just combined.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Glazing and Serving
- Whisk the powdered sugar, coconut rum or pineapple juice, and milk until smooth.
- Drizzle the glaze over the cooled cake and garnish with toasted coconut flakes, maraschino cherries, and pineapple slices.
Notes
Ensure all ingredients are at room temperature. Grease and flour the bundt pan thoroughly to prevent sticking. Avoid over-mixing the batter, especially after adding flour.