Description
This Pina Colada Pound Cake is a tropical twist on a classic dessert, bursting with the flavors of pineapple, coconut, and a hint of vanilla. Moist and buttery, it’s topped with a sweet pineapple-coconut glaze and toasted coconut for added texture and flavor. Perfect for serving at gatherings, afternoon tea, or as a delightful dessert.
Ingredients
Scale
Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- ½ cup coconut milk (or whole milk)
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded sweetened coconut
Glaze
- 1 ½ cups powdered sugar
- 2 tbsp pineapple juice
- 2 tbsp coconut milk (or regular milk)
- ½ tsp vanilla extract
- Toasted coconut for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes, which helps to incorporate air and create a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter. Then add the vanilla extract and coconut extract if using, blending evenly.
- Mix in Liquids and Pineapple: Stir in the coconut milk and drained crushed pineapple until well combined for added moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Coconut: Gently fold the shredded sweetened coconut into the batter for texture and enhanced coconut flavor.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the top browns too fast, cover loosely with foil for the last 10-15 minutes.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely to room temperature.
- Prepare the Glaze: In a bowl, whisk together powdered sugar, pineapple juice, coconut milk, and vanilla extract until smooth. Add more pineapple juice or milk if needed to reach desired consistency.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake, letting it run down the sides. Optionally, sprinkle toasted coconut on top for garnish.
- Serve: Slice and enjoy this tropical-inspired pound cake as a delicious treat with coffee, tea, or a scoop of vanilla ice cream.
Notes
- Drain the crushed pineapple well to prevent excess moisture in the batter.
- To toast coconut, spread shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- If you don’t have coconut extract, you can omit it; vanilla extract will still provide excellent flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, use coconut milk in place of regular milk and substitute butter with a vegan butter alternative.
