why make this recipe
Pina Colada Pound Cake is a delightful twist on the classic pound cake. This cake bursts with tropical flavors that bring a taste of paradise to your kitchen. The combination of butter, sugar, eggs, and coconut, along with the sweet and tangy pineapple, makes this dessert moist and rich. Whether you want a special treat for a gathering or just something delicious to enjoy at home, this cake is sure to impress.
how to make Pina Colada Pound Cake
Ingredients:
- 1 cup unsalted butter (softened)
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup sour cream
- 1 cup crushed pineapple (drained)
- 2 teaspoons rum flavoring
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 Tablespoon rum flavoring
- 1 cup sweetened coconut (toasted)
Directions:
- Toast the coconut by spreading it in a large skillet over medium heat. Stir and cook for about 3-5 minutes until it is golden brown.
- In a large mixing bowl, beat the softened butter until creamy. Add in the sugar and rum flavoring, and beat until the mixture is fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, mix together the flour, baking soda, baking powder, and salt. Slowly add this flour mixture to the mixing bowl, alternating with the sour cream until fully combined.
- Gently fold in the crushed pineapple until evenly distributed.
- Pour the batter into a well-greased and floured bundt pan. Bake in a preheated 325-degree oven for 85-90 minutes. The cake will rise above the pan, which is perfectly fine.
- Once baked, remove from the oven and let it cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let it cool completely.
- For the glaze, whisk together the milk, rum flavoring, and powdered sugar until smooth. Drizzle this over the cooled cake and immediately sprinkle with the toasted coconut. ENJOY!
how to serve Pina Colada Pound Cake
Pina Colada Pound Cake is best served sliced and can be enjoyed plain or with a dollop of whipped cream on the side. It makes a perfect dessert for any occasion, from backyard barbecues to birthday parties. You can also serve it with fresh fruit or a scoop of vanilla ice cream for an extra treat.
how to store Pina Colada Pound Cake
To keep your Pina Colada Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil. The slices can be frozen for up to 3 months.
tips to make Pina Colada Pound Cake
- Make sure the butter is softened to room temperature to ensure it mixes well with the sugar.
- Drain the crushed pineapple thoroughly to avoid excess moisture in the cake.
- Watch the cake closely during the last minutes of baking to prevent over-browning.
- For even more coconut flavor, you can add extra toasted coconut on top of the glaze.
variation
You can switch up this recipe by adding chopped nuts or using fresh fruit instead of crushed pineapple. You can also try using a different flavor of extract if you want to change the cake’s flavor profile.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it finely and drain the juice well.
2. Is there a way to make this cake healthier?
You can substitute some of the sugar with a natural sweetener or use whole wheat flour instead of all-purpose flour. However, the texture may change.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. It will taste even better as it sits!
