Description
A moist, flavorful pound cake inspired by the classic Pina Colada cocktail, featuring coconut, pineapple, and a hint of rum.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1/4 cup rum (optional)
- 1/2 cup sweetened shredded coconut
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp pineapple juice (for glaze)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream together butter and sugar. Add eggs one at a time, then mix in extracts.
- Gradually mix in dry ingredients, alternating with coconut milk; fold in pineapple and coconut.
- Pour batter into the pan; bake for 60-70 minutes.
- Cool slightly, prepare glaze with powdered sugar and pineapple juice; drizzle over cake.
Notes
For a non-alcoholic version, substitute rum with pineapple juice. Can be made dairy-free with coconut oil or vegan butter.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg