Print

Pina Colada Pound Cake

Print Recipe

Transport yourself to a tropical paradise with this Pina Colada Pound Cake! Infused with the sweet and refreshing flavors of pineapple, coconut, and a hint of rum, this moist and buttery pound cake will have you dreaming of warm beach days. With a rich coconut glaze and chunks of juicy pineapple baked right in, every bite is like a little vacation. Perfect for summer parties, brunches, or a simple dessert, this cake is sure to be a crowd-pleaser.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup coconut milk
  • 1/4 cup pineapple juice
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup shredded coconut
  • 2 tbsp dark rum (optional)
  • 1 tsp vanilla extract

For the Coconut Glaze:

  • 1/2 cup powdered sugar
  • 2 tbsp coconut milk
  • 1 tbsp pineapple juice
  • 2 tbsp shredded coconut, toasted (optional for garnish)

Instructions

  1. Prepare the Cake:
    1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or bundt pan.
    2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    3. In a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
    4. Add the eggs one at a time, mixing well after each addition.
    5. Stir in the sour cream, coconut milk, pineapple juice, and vanilla extract until combined.
    6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    7. Gently fold in the crushed pineapple, shredded coconut, and rum (if using).
    8. Pour the batter into the prepared pan and smooth the top.
    9. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    10. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
  2. Make the Coconut Glaze:
    1. In a small bowl, whisk together powdered sugar, coconut milk, and pineapple juice until smooth.
    2. Once the cake has cooled, drizzle the glaze over the top.
  3. Serve:
    1. Optionally, sprinkle toasted shredded coconut over the glazed cake for extra flavor and texture.
    2. Slice and enjoy the tropical goodness of Pina Colada Pound Cake!

Notes

  • For a stronger rum flavor, increase the amount of dark rum to 3 tbsp or substitute with rum extract.
  • Make sure to drain the pineapple well to avoid excess moisture in the cake.
  • You can toast the shredded coconut by placing it in a dry skillet over low heat for 2-3 minutes, stirring constantly.
  • If you prefer a less sweet glaze, reduce the powdered sugar or add more coconut milk.

Keywords: Pina Colada Pound Cake, Tropical Cake Recipe, Coconut Pineapple Dessert, Summer Pound Cake, Coconut Glazed Cake, Pineapple Rum Cake.

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