Pina Colada Pound Cake Recipe
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup coconut milk
½ cup crushed pineapple (drained)
1 teaspoon vanilla extract
1 teaspoon coconut extract
½ cup sweetened shredded coconut
For the Glaze:
1 cup powdered sugar
2 tablespoons pineapple juice
1 tablespoon coconut milk
For Garnish:
½ cup toasted shredded coconut
Pineapple chunks
Instructions
Preheat & Prepare the Cake
Preheat oven to 325°F (163°C).
Grease and flour a bundt or tube pan.
Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy (3-5 minutes).
Add Eggs One at a Time
Beat in eggs one at a time, mixing well after each.
Mix Dry & Wet Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add to the butter mixture, alternating with coconut milk.
Stir in crushed pineapple, vanilla, and coconut extract.
Fold in shredded coconut.
Bake & Cool
Pour the batter into the prepared pan.
Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 15 minutes before transferring to a rack.
Make the Glaze
Whisk together powdered sugar, pineapple juice, and coconut milk until smooth.
Garnish & Serve
Drizzle the glaze over the cooled cake.
Sprinkle toasted coconut and decorate with pineapple chunks.
Pina Colada Pound Cake Recipe
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