Description
This Pina Colada Pound Cake is a tropical-inspired dessert that combines the luscious flavors of coconut, pineapple, and a hint of rum in a moist, dense pound cake. Made with cream of coconut, shredded coconut, and a tangy pineapple glaze, it’s perfect for summer gatherings or any time you crave a sweet, island-inspired treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup crushed pineapple (drained)
- 1/4 cup cream of coconut
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 2 tablespoons dark rum (optional)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or coconut milk
- shredded coconut for garnish (optional)
- maraschino cherries for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease a 10-cup Bundt pan thoroughly to prevent sticking and ensure easy release of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This helps to aerate the batter and gives the cake a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s smooth texture.
- Mix Wet Ingredients: Stir in the sour cream, crushed pineapple (drained), cream of coconut, coconut milk, vanilla extract, and coconut extract if using. These ingredients add moisture and the signature tropical flavors to the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overdeveloping gluten, which can make the cake dense.
- Fold in Coconut and Rum: Gently fold in the shredded sweetened coconut and dark rum if using, distributing evenly throughout the batter.
- Fill Baking Pan: Pour the batter into the prepared Bundt pan and smooth the top to ensure an even bake.
- Bake: Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean. Baking times can vary slightly based on your oven.
- Cool: Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. This prevents sogginess and helps the cake set.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice or coconut milk until smooth and pourable.
- Glaze and Garnish: Drizzle the glaze over the cooled cake. Garnish with additional shredded coconut and maraschino cherries if desired for a festive presentation.
Notes
- Cream of coconut (like Coco Lopez) adds sweetness and a distinctive tropical flavor—do not substitute with coconut milk, which is less sweet and has a different texture.
- For an alcohol-free version, simply omit the rum from the batter.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate to extend shelf life.
