Description
A deliciously moist and tropical Piña Colada Pound Cake infused with coconut and pineapple flavors, topped with a sweet glaze.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canned coconut milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, well drained
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups powdered sugar (for glaze)
- 2 tablespoons pineapple juice (for glaze)
- 1–2 tablespoons coconut milk (for glaze)
- 1/4 teaspoon coconut extract (optional, for glaze)
- 1/4 cup toasted coconut flakes (for garnish)
- 2 tablespoons finely chopped dried pineapple (optional, for garnish)
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan or a 10-by-5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar for 3–5 minutes until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, combine the coconut milk, sour cream, vanilla extract, and coconut extract.
- Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk mixture. Begin and end with the flour mixture, mixing just until combined.
- Gently fold in the well-drained crushed pineapple and shredded coconut. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
- Let the cake rest in the pan for 15–20 minutes, then carefully invert it onto a wire rack. Allow it to cool completely.
- Whisk the powdered sugar with the pineapple juice, coconut milk, and optional coconut extract until smooth. Add more coconut milk a teaspoon at a time if needed.
- Drizzle the glaze over the cooled cake. Sprinkle with toasted coconut flakes and chopped dried pineapple, if desired.
- Allow the glaze to set for 15–20 minutes before cutting into slices.
Notes
- Ensure the crushed pineapple is well-drained to avoid excess moisture in the cake.
- For a richer flavor, use fresh pineapple instead of canned.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg