A Piña Colada Pound Cake is a delightful tropical twist on the classic pound cake, featuring flavors of pineapple, coconut, and rum. Here’s a recipe to capture the essence of the beloved cocktail in a moist and flavorful cake.
Piña Colada Pound Cake Recipe
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup crushed pineapple (drained)
- 1/2 cup coconut milk (unsweetened, canned is best)
- 1/4 cup dark or light rum (optional, or substitute with pineapple juice)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional but enhances the flavor)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon coconut milk
- 1 tablespoon rum (optional)
Optional Garnishes:
- Toasted shredded coconut
- Fresh pineapple slices or maraschino cherries
Instructions:
Make the Cake:
- Prepare the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the Eggs:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate Wet Ingredients:
- Mix in the crushed pineapple, coconut milk, rum (or pineapple juice), vanilla extract, and coconut extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Shredded Coconut:
- Fold in the shredded coconut gently to distribute evenly.
- Bake:
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and rum (if using) until smooth. Adjust the consistency with more powdered sugar or liquid as needed.
- Drizzle the glaze over the cooled cake.
Garnish and Serve:
- Sprinkle the cake with toasted coconut and garnish with pineapple slices or cherries for a festive touch. Slice and serve with coffee, tea, or a tropical cocktail.
Enjoy your Piña Colada Pound Cake as a taste of the tropics any time of year! Let me know if you’d like tips for variations, like making it gluten-free or vegan.
