Pina Colada Pound Cake
A moist and flavorful cake infused with the delicious flavors of pineapple and coconut, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Ensure the butter is soft for better mixing.
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup pineapple juice For a stronger flavor, more can be added.
- 1 tsp vanilla extract
- 1 tsp coconut extract Consider substituting some with rum extract for variation.
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed pineapple, drained Fresh pineapple can enhance flavor.
- 1/2 cup shredded sweetened coconut
Glaze ingredients
- 1 1/2 cups powdered sugar
- 2–3 tbsp coconut milk (or regular milk) Adjust for desired glaze consistency.
- 1 tbsp pineapple juice
- 1/2 tsp vanilla
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, pineapple juice, vanilla, and coconut extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared pan and bake for 60–70 minutes until a toothpick comes out clean.
- Allow the cake to cool completely.
- Mix the glaze ingredients and drizzle over the cooled cake.
Notes
To serve, cut into slices and serve plain or with vanilla ice cream. Add toasted coconut or pineapple slices for decoration. Store in an airtight container for up to three days, or refrigerate for longer storage.