Pina Colada Pound Cake 🍍🍰
Ingredients:
Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup crushed pineapple, drained
1/2 cup canned coconut milk
1/2 tsp coconut extract
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sweetened shredded coconut
Coconut Glaze:
1 cup powdered sugar
2 tbsp coconut milk
1/4 tsp coconut extract (optional)
Toasted coconut flakes, for garnish
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
Mix in crushed pineapple, coconut milk, coconut extract, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Glaze: In a small bowl, whisk together powdered sugar, coconut milk, and coconut extract (if using) until smooth. Drizzle over the cooled cake and garnish with toasted coconut flakes.
Prep Time: 15 minutes | Baking Time: 60-70 minutes | Total Time: 1 hour 25 minutes
Kcal: 320 kcal | Servings: 10 slices
Tips:
For added pineapple flavor, add 1/4 cup pineapple juice to the batter and reduce coconut milk by 1/4 cup.
Garnish with pineapple slices or maraschino cherries for a festive touch.
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