Description
This Pina Colada Pound Cake combines pineapple and coconut in a rich, moist pound cake topped with a silky glaze and toasted coconut for a tropical twist without the booze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained
- ¾ cup shredded coconut
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons coconut milk (for glaze)
- 2 tablespoons toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 350°F. Grease and flour a loaf or Bundt pan.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture, mixing until just combined.
- Fold in crushed pineapple, shredded coconut, coconut milk, and vanilla.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar and coconut milk to make a glaze. Drizzle over cooled cake.
- Sprinkle with toasted coconut flakes and serve.
Notes
- Drain pineapple well to avoid excess moisture.
- Let the cake cool fully before glazing to prevent the glaze from melting off.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 31g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg