Pina Colada Pound Cake

Pina Colada Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 tsp coconut extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup crushed pineapple, drained

1/2 cup canned coconut milk (or regular milk with a splash of coconut extract)

1/2 cup sweetened shredded coconut (optional, for extra texture)

For the Glaze:

1 cup powdered sugar

1–2 tbsp pineapple juice (or coconut milk for a creamier glaze)

1 tbsp rum or rum extract (optional, for a pina colada flavor boost)

Toasted coconut flakes for topping (optional)

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.

2. Cream the butter and sugar together until light and fluffy (about 4–5 minutes).

3. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.

4. Mix dry ingredients in a separate bowl: flour, baking powder, and salt.

5. Alternate adding the flour mixture and coconut milk to the butter mixture, starting and ending with flour. Stir just until combined.

6. Fold in the crushed pineapple and shredded coconut (if using).

7. Pour into pan and bake for 60–70 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

8. Make the glaze by whisking powdered sugar with pineapple juice and rum (if using) until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut if desired.