Pina Colada Pound Cake

 

 Pina Colada Pound Cake

 

Rich, moist cake with pineapple and coconut flavor

Ingredients

For the cake:

• 2½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup crushed pineapple, well drained
• ½ cup coconut milk
• ½ cup sweetened shredded coconut

For the pineapple syrup (optional but recommended):

• ½ cup pineapple juice
• ¼ cup sugar
• 1 tablespoon butter

Optional garnish:

• Toasted coconut
• Pineapple slices or cherries

Instructions

1. Preheat oven to 325°F (165°C).
   Grease and flour a bundt or loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and creamy (3–4 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Add the flour mixture alternately with coconut milk, beginning and ending with flour.
   Mix just until combined—do not overmix.
7. Gently fold in the drained crushed pineapple and shredded coconut.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cake cool in the pan for 10–15 minutes, then remove and cool completely.

Pineapple Syrup (Optional)

1. In a small saucepan, combine pineapple juice, sugar, and butter.
2. Cook over medium heat until sugar dissolves and syrup slightly thickens.
3. Poke holes in the warm cake and slowly spoon syrup over the top.