Description
This Pina Colada Pound Cake blends the tropical flavors of pineapple, coconut, and rum into a moist, dense cake perfect for dessert or a special treat. Enhanced with a luscious pineapple glaze and optional toasted coconut garnish, it’s a delightful nod to the classic tropical cocktail in cake form.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, well-drained
- 1/2 cup shredded sweetened coconut
- 2 tablespoons dark rum (optional)
- 1/4 cup pineapple juice
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon dark rum (optional)
- Toasted coconut for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease a standard 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well incorporated. Then mix in sour cream, coconut extract, vanilla extract, pineapple juice, and dark rum if using, blending all flavors evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning throughout the cake.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing carefully just until combined to avoid overworking the batter which can make the cake tough.
- Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded sweetened coconut to distribute these key tropical flavors without deflating the batter.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, ensuring it firms up properly.
- Prepare the Glaze: Whisk together powdered sugar, pineapple juice, and dark rum (if using) until smooth. Drizzle this glaze over the cooled cake, allowing it to soak in slightly.
- Garnish and Serve: Optionally sprinkle toasted coconut over the glazed cake for added texture and a beautiful tropical finish. Slice and serve.
Notes
- For a stronger tropical flavor, substitute coconut cream for sour cream in the batter.
- This cake works beautifully in a bundt pan for a more decorative presentation.
- Store leftovers tightly wrapped at room temperature for up to 3 days to maintain freshness.
