If you’re looking for a dessert that captures the essence of a tropical getaway, this Piña Colada Pound Cake is just the ticket. With its delightful blend of coconut and pineapple, each bite transports you to a sun-soaked beach. Perfect for summer gatherings or any time you crave a taste of paradise, this cake will leave your guests asking for seconds.
This pound cake is not just a dessert; it’s an experience! Moist, dense, and bursting with flavor, it combines the classic pound cake texture with the sweet and tangy notes of piña colada. Whether enjoyed at a picnic, birthday party, or simply for a sweet treat at home, this recipe is sure to impress.
A Tropical Twist on a Classic Dessert
This Piña Colada Pound Cake is a moist and flavorful cake that balances the sweetness of pineapple with creamy coconut. Topped with a light glaze, it has a delightful tropical taste that makes it perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut 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 milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed.
- 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 and Glaze: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Drizzle with a simple glaze made from powdered sugar and a splash of pineapple juice before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Servings: 12 slices
- Calories: 320kcal
- Fat: 14g
- Protein: 3g
- Carbohydrates: 46g
