Pina Colada Pound Cake
Ingredients
Main ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 0.5 tsp coconut extract (optional)
- 0.5 cup crushed pineapple, drained Make sure to fully drain to avoid excess moisture.
- 0.5 cup coconut milk
- 0.75 cup shredded sweetened coconut For extra flavor, consider unsweetened shredded coconut.
Glaze ingredients
- 1 cup powdered sugar For glaze
- 2 tbsp pineapple juice For glaze
- 1 tbsp coconut milk For glaze
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a loaf or bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and coconut extract if using.
- Alternate adding the dry ingredients and coconut milk to the butter mixture.
- Gently fold in the crushed pineapple and shredded coconut.
Baking
- Pour the batter into your prepared pan and bake for 55–65 minutes or until golden brown.
- Allow the cake to cool completely before removing it from the pan.
Glazing
- For the glaze, mix the powdered sugar, pineapple juice, and coconut milk, then drizzle it over the cooled cake.
- Garnish with toasted coconut or pineapple pieces for extra tropical vibes!
Notes
A Pina Colada Pound Cake is a delightful treat that brings the flavors of the tropics right to your kitchen. This rich and moist cake captures the essence of a classic piña colada with its coconut and pineapple goodness, perfect for any occasion.
Why Make This Pina Colada Pound Cake
You should absolutely make this Pina Colada Pound Cake if you are looking for a dessert that offers a fun twist on the traditional pound cake. The combination of crushed pineapple and coconut milk creates a moist texture and tropical flavor that everyone will love. Perfect for birthdays, parties, or just a simple afternoon treat, it’s sure to impress.
If you’re in the mood for other delightful variations, you can try a cream cheese pound cake for a deliciously rich option.
How to Make Pina Colada Pound Cake
Making Pina Colada Pound Cake is straightforward, and following these steps will lead you to a wonderfully tropical dessert.
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 1 cup unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1⁄2 tsp coconut extract (optional)
- 1⁄2 cup crushed pineapple, drained
- 1⁄2 cup coconut milk
- 3⁄4 cup shredded sweetened coconut
- 1 cup powdered sugar (for glaze)
- 2 tbsp pineapple juice (for glaze)
- 1 tbsp coconut milk (for glaze)
Directions
- Preheat your oven to 325°F (165°C) and grease a loaf or bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and coconut extract if using.
- Alternate adding the dry ingredients and coconut milk to the butter mixture.
- Gently fold in the crushed pineapple and shredded coconut.
- Pour the batter into your prepared pan and bake for 55–65 minutes or until golden brown.
- Allow the cake to cool completely before removing it from the pan.
- For the glaze, mix the powdered sugar, pineapple juice, and coconut milk, then drizzle it over the cooled cake.
- Garnish with toasted coconut or pineapple pieces for extra tropical vibes!
How to Serve Pina Colada Pound Cake
Serving the Pina Colada Pound Cake is easy! Slice the cake and enjoy it plain or with a scoop of vanilla ice cream for added creaminess. Pair it with your favorite tropical drink to enhance the experience.
If you like cakes with rich flavors, consider trying a moist chocolate layer cake as well.
How to Store Pina Colada Pound Cake
To keep your Pina Colada Pound Cake fresh, store it in an airtight container at room temperature. It can last for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap and store it in the refrigerator for up to a week.
Tips to Make Pina Colada Pound Cake
- Make sure to fully drain the crushed pineapple to avoid adding excess moisture to the cake.
- For an extra coconut flavor, use unsweetened shredded coconut instead of sweetened.
- You can add a little rum extract for an authentic piña colada taste.
Variations of Pina Colada Pound Cake
You can easily customize this Pina Colada Pound Cake recipe. Add in some chopped walnuts or macadamia nuts for extra crunch, or swap the coconut milk with regular milk if desired. This flexibility allows everyone to enjoy their favorite twist on the classic cake.
FAQs
Can I freeze Pina Colada Pound Cake?
Yes, you can freeze the Pina Colada Pound Cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to three months.
What can I use instead of coconut milk?
If you don’t have coconut milk, you can substitute it with almond milk or regular milk, though the flavor will be slightly different.
Where can I buy the ingredients?
You can easily buy the ingredients at your local grocery store or find them online for convenience. For specific baking tools, you can browse on Amazon: Buy it here.
Enjoy creating your Pina Colada Pound Cake!
