🍍 Pina Colada Pound Cake
Ingredients:
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 tsp coconut extract (optional but recommended)
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1/4 cup dark or light rum (or 1 tbsp rum extract + 3 tbsp milk)
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1/2 cup crushed pineapple (drained, but reserve juice)
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1/2 cup canned coconut milk (or whole milk)
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2 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup shredded sweetened coconut
For the Glaze:
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1 cup powdered sugar
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2–3 tbsp reserved pineapple juice (or coconut milk)
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1 tbsp rum (optional)
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Toasted coconut or pineapple chunks (optional, for garnish)
Instructions:
1. Preheat Oven & Prepare Pan
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch bundt pan (or loaf pan).
2. Mix Wet Ingredients
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Cream the butter and sugar together until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each.
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Stir in vanilla, coconut extract, and rum.
3. Add Pineapple & Coconut Milk
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Mix in the crushed pineapple and coconut milk until combined.
4. Mix Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet, mixing just until combined.
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Fold in shredded coconut.
5. Bake
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Pour batter into the prepared pan.
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Bake for 60–70 minutes, or until a toothpick comes out clean.
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Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
6. Make the Glaze
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Whisk powdered sugar with pineapple juice and rum until smooth and pourable.
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Drizzle over the cooled cake.
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Top with toasted coconut or pineapple chunks, if desired.