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Ingredients for Pina Colada Pound Cake
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (or 2 tablespoons of light rum)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed pineapple (drained)
- 1 cup coconut cream (or coconut milk)
- 1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice
- 1 tablespoon rum (optional)
How to Make Pina Colada Pound Cake
Step 1: Prepare the Oven and Pan
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
Step 2: Cream the Butter and Sugar
- Beat the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 3: Add the Eggs and Flavorings
- Incorporate eggs: Add the eggs, one at a time, mixing well after each addition.
- Mix in extracts: Add the vanilla extract and rum extract (or light rum), and mix until combined.
Step 4: Combine Dry Ingredients
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Alternate Dry and Wet Ingredients
- Combine the mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the coconut cream. Start and end with the flour mixture. Mix until just combined; do not overmix.
Step 6: Fold in Pineapple and Coconut
- Add pineapple and coconut: Gently fold in the crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Cake
- Pour batter into the pan: Pour the batter into the prepared bundt pan, smoothing the top.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, and rum (if using) until smooth.
- Drizzle the glaze: Once the cake is completely cool, drizzle the glaze over the top.
Kitchen Equipment You’ll Need
- Mixing bowls: For combining ingredients.
- Electric mixer: For beating the butter and sugar mixture.
- Bundt or tube pan: For baking the cake.
- Wire rack: For cooling the cake.
- Whisk: For mixing the glaze.
Tips and Shortcuts
- Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- Coconut flavor: For a stronger coconut flavor, use coconut cream instead of coconut milk.
- Freezing: This cake freezes well. Wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
Recipe Swaps and Variations
- Alcohol-free: If you prefer an alcohol-free version, simply omit the rum and rum extract.
- Add nuts: For added texture, consider folding in chopped macadamia nuts or walnuts into the batter.
- Fruit variations: You can experiment with other fruits, such as mango or banana, to create your own tropical twist.
How to Store Leftovers
Store any leftover Pina Colada Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices for up to 3 months.
Food Pairings
This cake pairs wonderfully with a tropical fruit salad or a scoop of vanilla ice cream. For drinks, consider serving it with a refreshing iced tea, lemonade, or even a Pina Colada cocktail to keep the tropical vibes going.
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