Description
Sweet and tropical pina colada pound cake delivers island-inspired comfort with rich coconut and pineapple notes. Creamy rum glaze crowns this delectable dessert, promising a delightful escape you’ll savor with each memorable bite.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 cup rum (optional, or use pineapple juice as a substitute)
Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the oven to 325F (165C) and meticulously coat a bundt or tube pan with grease and flour, ensuring complete coverage to prevent potential sticking.
- Combine flour, baking powder, and salt in a mixing bowl. In a separate large bowl, thoroughly cream butter and sugar until achieving a light, airy texture.
- Incorporate eggs individually, beating thoroughly after each addition. Blend vanilla and coconut extracts into the mixture.
- Gradually fold in flour mixture, alternating with coconut milk and rum (or pineapple juice), beginning and concluding with flour. Gently integrate crushed pineapple and shredded coconut throughout the batter.
- Transfer batter into prepared pan, distributing evenly. Bake for 60-70 minutes until a toothpick inserted centrally emerges clean.
- Allow cake to rest in pan for 10-15 minutes, then carefully invert onto a wire rack for complete cooling.
- Whisk powdered sugar and pineapple juice in a small bowl until achieving a smooth, pourable consistency, adjusting liquid as needed.
- Once cake has cooled, drizzle glaze over the surface and sprinkle with additional shredded coconut for visual appeal.
- Let glaze set for several minutes before slicing and serving this tropical-inspired dessert.
Notes
- Swap rum with pineapple juice for a non-alcoholic version that keeps the tropical flavor profile intact.
- Use room temperature ingredients to ensure smooth batter and even cake texture without lumps.
- Toast shredded coconut before adding to enhance nutty flavor and provide extra crunch to the cake.
- Check cake doneness early to prevent overbaking, which can make the pound cake dry and dense.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 418 kcal
- Sugar: 34 g
- Sodium: 120 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg