Why Make This Recipe
Pina Colada Pound Cake is not just a dessert; it’s a delightful escape to tropical shores, combining the luscious flavors of pineapple and coconut in a beautifully baked pound cake. The rich buttery texture paired with the sweetness of the pineapple and the chewiness of shredded coconut makes this cake a real crowd-pleaser. Picture yourself outside on a sunny day, sipping a refreshing drink, and savoring a slice of this cake. Doesn’t it sound like the perfect complement to a laid-back afternoon?
There’s something special about pound cake. It brings a sense of nostalgia, conjuring up memories of family gatherings, lively brunches, or cozy evenings at home. Plus, this particular recipe is surprisingly easy to make, allowing you to unleash your inner baker regardless of skill level. With just a few straightforward steps, you can whip up a show-stopping dessert that feels airy and sophisticated yet remains comforting and familiar.
This cake isn’t only about indulging your sweet tooth; it’s also an opportunity to enjoy some healthful ingredients! Pineapple, for instance, is packed with vitamins and minerals, while coconut adds a touch of healthy fats. So, indulge guilt-free!
How to Make Pina Colada Pound Cake
Now, let’s dive into the step-by-step process of creating this luscious Pina Colada Pound Cake. Grab your apron, because we’re about to turn your kitchen into a tropical paradise!
Ingredients
Shopping for ingredients can be half the fun! Here’s what you’ll need to make your own Pina Colada Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup canned crushed pineapple (drained)
- ½ cup sweetened shredded coconut
- ½ cup sour cream
- ¼ cup coconut milk or regular milk
- 1 cup powdered sugar
- 2 tbsp pineapple juice (or milk for a thicker glaze)
- Toasted coconut flakes (for garnish, optional)
Directions
1. Preheat & Prep
Start by preheating your oven to 325°F (163°C). This is essential for ensuring your cake bakes evenly. Next, you’ll want to grease and flour a bundt pan. This step is crucial, as it prevents your cake from sticking and allows it to slide out easily after baking.
2. Cream Butter & Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy. This process, known as creaming, helps to incorporate air into the batter, yielding a soft and tender cake.
3. Add Eggs & Extracts
Once your butter and sugar are fluffy, it’s time to add the eggs, one at a time. Beat each egg in thoroughly before adding the next. Then, mix in the coconut and vanilla extracts. The combination of these extracts will infuse your cake with that signature tropical flavor.
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking aerates the flour, ensuring that your cake has a light texture. The baking powder acts as a leavening agent, providing that perfect rise during baking.
5. Mix Wet & Dry
Now, it’s time to bring it all together! Gradually add the dry ingredients to your butter mixture. Alternate this with the sour cream and milk. Adding the dry ingredients and wet ingredients alternately helps to maintain the cake’s structure while keeping it moist.
6. Fold in Goodies
After the batter is well combined, gently fold in the drained crushed pineapple and shredded coconut. Be careful not to overmix; you want to keep the batter light and fluffy, allowing those little pineapple chunks and coconut shreds to distribute evenly throughout the cake.
7. Bake
Pour the batter into your prepared bundt pan and smooth out the top. Place it in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma of pineapple and coconut filling your kitchen will already raise your spirits!
8. Cool
Once your cake is baked, allow it to cool in the pan for about 15 minutes. This cooling period will help the cake firm up a bit, making it easier to transfer. After 15 minutes, gently turn the bundt pan upside down to release the cake onto a wire rack. Allow it to cool completely.
9. Glaze
While your cake cools, let’s make a simple glaze. In a bowl, whisk together the powdered sugar and pineapple juice (or milk) until smooth. The glaze should be pourable but thick enough to hold onto the cake, adding a sweet, glossy finish. Drizzle it over the cooled cake and sprinkle with toasted coconut flakes if desired for an elegant touch.
How to Serve Pina Colada Pound Cake
Serving Pina Colada Pound Cake is an art in itself! You can serve it as is, showcasing its beautiful bundt shape and glaze. Here are some ideas for serving:
- With Fresh Fruit: Arrange slices with a side of fresh pineapple or berries. The tartness of the fresh fruit perfectly balances the sweetness of the cake.
- Whipped Cream: Top each slice with a dollop of whipped cream for a light and airy addition. You could also add a sprinkle of toasted coconut on top of the cream for a delightful crunch.
- Coffee or Tea Pairing: This cake pairs wonderfully with a steaming cup of coffee or a soothing cup of herbal tea. Imagine enjoying a slice with a hot cup; it truly enhances the experience!
- Ice Cream: For an indulgent treat, serve warm slices with a scoop of vanilla or coconut ice cream. The cold ice cream will melt slightly over the warm cake, creating a delicious contrast you won’t want to miss.
How to Store Pina Colada Pound Cake
If you find yourself with leftover cake (which is rare!), storing it properly will ensure it stays fresh and delicious:
- Room Temperature: Store the cooled cake at room temperature for up to three days. Place it in a cake dome or a large zip-top bag to keep it protected from the air.
- Refrigerator: If you want to keep it longer, you can store it in the refrigerator for up to a week. Just remember to wrap it in plastic wrap or place it in an airtight container.
- Freezer: Pina Colada Pound Cake freezes wonderfully! Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It can keep for 2-3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight.
Tips to Make Pina Colada Pound Cake
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps with better incorporation, leading to a lighter cake.
Don’t Overmix: When combining your wet and dry ingredients, be careful not to overmix. Overmixing can lead to a dense cake. Just mix until everything is combined and no flour streaks remain.
Check Doneness Early: Oven temperatures can vary, so start checking your cake for doneness around the 55-minute mark. A toothpick inserted into the thickest part should come out clean or with just a few moist crumbs.
Flavor Enhancement: For added flavor, try infusing your butter by swirling in some toasted shredded coconut in with the granulated sugar at the beginning of the creaming process.
Decorating: Get creative with your glazing technique! For a more rustic look, don’t worry about making it perfect. Drizzle it on and allow it to naturally drip down the sides.
Healthy Notes About Pina Colada Pound Cake
While cake is often seen as a guilty pleasure, this Pina Colada Pound Cake has a few redeeming qualities thanks to its ingredients:
Pineapple: This tropical fruit is loaded with vitamins C and B6, manganese, and bromelain, an enzyme that may help reduce inflammation and aid digestion. Plus, it brings natural sweetness, reducing the need for additional sugars.
Coconut: Coconut provides some healthy fats, particularly medium-chain triglycerides (MCTs), which some studies suggest may boost metabolism and provide a quick source of energy.
Sour Cream: Using sour cream in the batter adds moisture while also providing a little boost of calcium and phosphorus, which are important for bone health.
You can feel a little better about indulging in a slice of this cake thanks to these healthful ingredients! Just remember that, like all treats, moderation is key.
Variation
The beauty of this cake lies not just in its lush flavors but also in its versatility. Here are some easy variations you can try:
Add More Fruits: If you’re a fruit lover, consider adding chopped mango or a splash of orange zest to enhance the tropical profile even further.
Spices: For a twist, add some cinnamon or nutmeg in with the dry ingredients. The warmth from the spices can create a unique layer of flavor.
Chocolate Version: Want something a little different? Fold in some chocolate chips or use coconut-flavored white chocolate for even more indulgence.
Gluten-Free Option: You can use a gluten-free flour blend in place of regular flour to create a gluten-free version. Just ensure you also check that your other ingredients are gluten-free as needed.
Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and replace butter with coconut oil or vegan butter. Use almond milk or soy milk instead of regular or coconut milk for a fully plant-based treat.
You may like these recipes :
Homemade Strawberry Cream Cheese Pound Cake
Slap Your Mother Pound Cake
Caramel Pecan Upside Down Bundt Cake Recipe – A Heavenly Dessert You’ll Fall in Love With
FAQs
1. Can I use fresh pineapple instead of canned?
Absolutely! While canned pineapple is convenient, fresh pineapple can lend a brighter flavor. Just make sure to chop and drain it well to avoid excess moisture in the batter.
2. What kind of cake pan can I use if I don’t have a bundt pan?
You can use a regular loaf pan or even muffin tins. Just keep in mind that the baking time will be shorter for muffins (about 20-25 minutes), so start checking for doneness earlier.
3. Can I make this cake ahead of time for a party?
Definitely! This cake stores well in both the refrigerator and freezer. You can bake it a few days in advance, glaze it, and keep it wrapped. Just allow it to come to room temperature before serving.
In the end, this Pina Colada Pound Cake is more than just a dessert; it’s a slice of happiness and a fun way to bring some sunshine into your kitchen. Whether you make it for a family gathering, a celebration, or just a cozy night in, it’s sure to be a hit. Happy baking, and enjoy every delightful bite!
Pina Colada Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs At room temperature
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup canned crushed pineapple, drained
- 0.5 cup sweetened shredded coconut
- 0.5 cup sour cream
- 0.25 cup coconut milk or regular milk
Glaze
- 1 cup powdered sugar
- 2 tbsp pineapple juice or milk For a thicker glaze
- to taste toasted coconut flakes For garnish, optional
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease and flour a bundt pan.
Creaming
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Adding Eggs and Extracts
- Add eggs one at a time, mixing well after each addition. Then mix in coconut and vanilla extracts.
Combining Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
Mixing Wet and Dry Ingredients
- Gradually add dry ingredients to the butter mixture, alternating with sour cream and milk.
Folding the Mix-ins
- Gently fold in the crushed pineapple and shredded coconut.
Baking
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes. Check for doneness with a toothpick.
Cooling
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Glazing
- In a bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake and add toasted coconut if desired.