Here’s everything you will need to make the Piña Colada Pound Cake:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil (or butter-flavored shortening)
- 2¼ cups granulated sugar
- 5 large eggs
- 2¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup crushed pineapple (drained, but reserve juice)
- ½ cup canned coconut milk (or whole milk + 1 tsp coconut extract)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
- For the Pineapple-Coconut Glaze (Optional but recommended):
- 1 cup powdered sugar
- 1–2 tbsp reserved pineapple juice
- 1–2 tbsp coconut milk
- ¼ tsp coconut extract (optional)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Step 2: In a large mixing bowl, cream together the unsalted butter, vegetable oil, and granulated sugar until very light and fluffy, about 4–5 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: In another bowl, combine the drained crushed pineapple, coconut milk, vanilla extract, and coconut extract.
- Step 6: Add the dry ingredients to the butter mixture alternately with the pineapple mixture, starting and ending with the flour mix.
- Step 7: Gently fold in the sweetened shredded coconut.
- Step 8: Pour the batter into the prepared pan and smooth out the top.
- Step 9: Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Step 11: For the glaze, whisk together the powdered sugar, reserved pineapple juice, coconut milk, and coconut extract until smooth and pourable.
- Step 12: Drizzle the glaze over the cooled cake and optional garnish with toasted coconut flakes or pineapple tidbits.
FAQ
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Be sure to finely chop and drain it well to avoid excess moisture.
2. How should I store the remaining cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze the Piña Colada Pound Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw completely before serving.
4. Is there a non-dairy substitute for coconut milk?
You can use soy milk or almond milk with a splash of coconut extract as a dairy-free substitute.
5. Can I add alcohol to the glaze for an adult version?
Yes, a tablespoon of rum in the glaze will enhance the Piña Colada flavor, making it perfect for adults!
Conclusion
The Piña Colada Pound Cake is an indulgent dessert that delivers the tropical taste of paradise in every bite. With its easy preparation and delightful flavor profile, it’s a perfect treat for summer or any festive occasion. Impress your guests and enjoy the deliciousness of this cake, making it a new favorite in your dessert repertoire.