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Pina Colada Pound Cake

Pina Colada Pound Cake
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This Pina Colada Pound Cake is a tropical twist on a classic dessert. Moist and buttery with hints of pineapple and coconut, it’s reminiscent of the refreshing pina colada cocktail. Perfect for any celebration or a sweet treat after dinner.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup coconut milk
  • 1/2 cup crushed pineapple (drained)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (optional)

 

  • 1/2 cup shredded coconut

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract (and rum extract if using).
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry ingredients and the coconut milk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
  • Gently fold in the crushed pineapple and shredded coconut.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

 

  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra tropical flavor, drizzle a simple pineapple glaze over the cooled cake.
  • Ensure the crushed pineapple is well-drained to prevent a soggy texture.

 

  • This cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.cookflash.com/pina-colada-pound-cake/