Pina Colada Pound Cake
A rich and moist cake that captures the essence of a classic piña colada with coconut and pineapple goodness, perfect for any occasion.
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
To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days, or wrap in plastic wrap and refrigerate for up to a week. Freezing is also an option for up to three months.