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Piña Colada Pound Cake

Piña Colada Pound Cake
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Moist Piña Colada Pound Cake with tropical pineapple and coconut flavors. Easy homemade recipe perfect for any occasion. Get the full recipe now!

Ingredients

  • 1 cup (2 sticks) 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
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup canned crushed pineapple, drained (reserve 2 tablespoons juice)
  • 1 cup sweetened shredded coconut
  • ½ cup buttermilk

OPTIONAL GLAZE:

  • 2 tablespoons reserved pineapple juice
  • 1 tablespoon coconut rum (or more to taste)
  • 1 tablespoon powdered sugar (optional, for sweetness)

Instructions

  • Step 1: Preheat your oven to 325°F and generously grease a 10-inch bundt pan or two 9×5-inch loaf pans. I dust with flour after greasing to ensure perfect release.
  • Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 4-5 minutes until the mixture is light, fluffy, and pale yellow. This step is crucial for the cake’s texture.
  • Step 3: Add eggs one at a time, beating well after each addition until fully incorporated. The mixture should be smooth and creamy. Beat in vanilla and coconut extracts until evenly distributed.
  • Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the cake.
  • Step 5: Reduce mixer speed to low. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined – overmixing creates tough cake.
  • Step 6: Gently fold in the drained crushed pineapple and shredded coconut using a rubber spatula. The batter should be thick but pourable, with fruit evenly distributed throughout.
  • Step 7: Pour batter into prepared pan(s) and smooth the top. Bake for 60-70 minutes for a Bundt pan, or 45-55 minutes for two 9×5-inch loaf pans. Start checking at the lower end of the range – a toothpick inserted in center should come out clean.
  • Step 8: Cool in pan for 15 minutes, then turn out onto a wire rack. The cake should release easily if properly greased and floured.
  • Step 9 (Optional Glaze): While cake cools, whisk together reserved pineapple juice, coconut rum, and powdered sugar if using. Brush over warm cake for extra tropical flavor.

Find it online: https://www.kitchenmomy.com/pina-colada-pound-cake/