This Pina Colada Pound Cake is your ticket to a tropical escape, right from your kitchen! Rich and moist, this cake combines the delightful flavors of pineapple and coconut, capturing the essence of a classic Pina Colada in every bite. Whether you’re hosting a summer gathering or just treating yourself, this cake is sure to impress.
Imagine slicing into a golden loaf that boasts a tender crumb, a hint of rum, and a luscious glaze that brings all the flavors to life. It’s an easy recipe that looks fancy enough to impress your guests, but simple enough to whip up anytime you’re in the mood for a sweet treat.
Perfectly sweet with a hint of tanginess from the pineapple, this cake is reminiscent of sun-soaked beaches, making it a delightful dessert for any occasion.
Deliciously Moist Pina Colada Pound Cake
This Pina Colada Pound Cake is a moist, flavorful dessert that brings together shredded coconut and crushed pineapple in a rich pound cake base. Topped with a simple rum glaze, it’s a delightful treat that transports you to a tropical paradise with every slice.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/4 cup rum (optional)
- 1 cup powdered sugar for glaze
- 2 tablespoons rum or pineapple juice for glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Mix Together: Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple and shredded coconut. If using, stir in the rum until just combined.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix the powdered sugar with rum or pineapple juice until smooth. Drizzle over the cooled cake before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 12 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 45g