Description
This Pina Colada Pound Cake is a moist, tropical-inspired dessert that combines the rich flavors of coconut, pineapple, and vanilla. It features a tender crumb with shredded sweetened coconut folded throughout and is topped with a luscious pineapple-coconut glaze and optional toasted coconut garnish. Perfect for parties, afternoon treats, or a delightful dessert paired with coffee or ice cream.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- ½ cup coconut milk (or whole milk)
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded sweetened coconut
Glaze Ingredients
- 1 ½ cups powdered sugar
- 2 tbsp pineapple juice
- 2 tbsp coconut milk (or regular milk)
- ½ tsp vanilla extract
- Toasted coconut for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure the cake does not stick.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step helps to aerate the batter for a tender cake.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them. Then add the vanilla extract and coconut extract if you choose to use it, blending thoroughly.
- Combine Wet Ingredients: Stir in the coconut milk and drained crushed pineapple until you have a uniform mixture. These ingredients add moisture and tropical flavor to the cake.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Coconut: Gently fold the shredded sweetened coconut into the batter, distributing it evenly without deflating the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, cover it loosely with foil during the last 10 to 15 minutes of baking.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Cooling is essential before applying the glaze.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and vanilla extract until smooth. Adjust the consistency by adding more pineapple juice or milk if it is too thick.
- Glaze the Cake: Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides. Sprinkle toasted coconut over the glaze if you desire extra texture and flavor.
- Serve: Slice the cake and serve. This pound cake’s tropical and buttery flavors are delicious on their own or paired with a cup of coffee, tea, or a scoop of vanilla ice cream for dessert.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture in the batter.
- If you don’t have coconut extract, you can omit it; the cake will still have wonderful coconut flavor from the milk and shredded coconut.
- Using shredded sweetened coconut enhances the sweetness and texture; unsweetened can be used but will alter the flavor slightly.
- Covering the cake with foil towards the end of baking prevents over-browning while ensuring it cooks through.
- Allow the cake to cool completely before glazing to avoid melting and sliding of the glaze.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring once until golden brown.
