Pineapple Colada Pound Cake
A tropical twist on a classic pound cake, featuring creamy coconut, sweet pineapple, and a hint of citrus.
Servings: 10 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 cup Unsalted butter, softened (2 sticks)
- 1/2 cup Vegetable oil (or butter-flavored shortening)
- 2 1/4 cups Granulated sugar
- 5 large Eggs
- 2 3/4 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Crushed pineapple (drained, reserve juice)
- 1/2 cup Canned coconut milk (or whole milk plus 1 tsp coconut extract)
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut extract
- 1 cup Sweetened shredded coconut
- 1 cup Powdered sugar (for glaze)
- 1–2 tablespoons Reserved pineapple juice (for glaze)
- 1–2 tablespoons Coconut milk (for glaze)
- 1/4 teaspoon Coconut extract (optional, for glaze)
- Chopped maraschino cherries (optional, for garnish)
- Lime zest (optional, for garnish)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two standard loaf pans for easy cake removal.
- In a large mixing bowl, beat the softened butter and vegetable oil together until creamy and smooth.
- Gradually add the granulated sugar, beating well until the mixture is light and fluffy—about 3 to 5 minutes.
- Add eggs, one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, alternately add the flour mixture and coconut milk to the butter-sugar mixture, starting and ending with flour. Mix until just combined.
- Gently fold in the drained crushed pineapple, shredded coconut, and vanilla and coconut extracts. If using, fold in chopped maraschino cherries and lime zest at this stage.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Check at the 60-minute mark to avoid overbaking.
- Allow the cake to cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, 1–2 tablespoons reserved pineapple juice, 1–2 tablespoons coconut milk, and optional coconut extract until smooth and pourable. Drizzle the glaze over the cooled cake.
- Garnish with extra shredded coconut, cherries, and lime zest if desired. Slice, serve, and enjoy your tropical delight!
Notes
Wrap leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.