Pina Colada Pound Cake
A tropical escape in every bite, this Pina Colada Pound Cake combines pineapple and coconut for a delightful dessert perfect for any occasion.
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.
Notes
For serving, pair the cake with fresh fruit, whipped cream, coffee or tea, or ice cream. Store in a cake dome for room temperature storage up to three days, in the refrigerator for up to a week, or freeze tightly wrapped for 2-3 months.