Piña Colada Pound Cake
This luscious dessert combines the creamy flavors of a classic piña colada cocktail with the rich, moist texture of a pound cake, creating a unique fusion of flavors that will transport you to a sunny beach.
Servings: 12 servings
Calories: 460kcal
Equipment
- Bundt Pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 1/4 cup coconut milk (for glaze)
- 1 tablespoon pineapple juice
- 1/2 teaspoon coconut extract (for glaze)
- 1/2 cup toasted shredded coconut (for topping)
Instructions
- Preheat oven to 325°F (163°C) and grease/flour a bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (4–5 minutes).
- Beat in eggs one at a time. Stir in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk, mixing just until combined.
- Gently fold in crushed pineapple and shredded coconut.
- Pour batter into prepared pan and bake for 65–75 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk together glaze ingredients. Drizzle over cooled cake.
- Sprinkle with toasted coconut before serving.
Notes
Make sure to drain pineapple well to avoid sogginess. Toast coconut for garnish by browning in a dry skillet for 3–4 minutes over medium heat. Cake can be made ahead and frozen in slices.
Nutrition
Calories: 460kcal | Fat: 24g