Description
Tropical paradise meets classic dessert in this Pina Colada Pound Cake, blending rum-soaked pineapple and coconut into a luscious baked treat. Sweet memories of Caribbean sunshine will dance across your palate with each rich, moist slice.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup crushed pineapple
- 1/4 cup coconut milk
Liquid Ingredients:
- 1/4 cup rum (optional)
- 2 tbsp pineapple juice
Garnish and Flavor Enhancers:
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
- Cream softened butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth, homogeneous batter.
- Gently fold in crushed pineapple, coconut milk, vanilla extract, and rum (if using), stirring until evenly distributed throughout the batter.
- Sift together flour, baking powder, and salt in a separate bowl to eliminate potential lumps and ensure even ingredient distribution.
- Gradually add dry ingredients to the wet mixture, stirring carefully to maintain a light, airy texture without overmixing.
- Fold in half of the shredded coconut, reserving the remaining portion for topping, and transfer the batter into the prepared loaf pan.
- Sprinkle the remaining shredded coconut across the top of the batter, creating a decorative and flavorful surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center emerges clean and the cake develops a golden-brown exterior.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle additional pineapple juice over the cake while it’s still warm to enhance moisture and tropical flavor profile.
Notes
- Prevent cake sticking by using parchment paper in addition to greasing the pan for easy removal.
- Soften butter and eggs at room temperature beforehand to ensure smoother mixing and more consistent texture.
- Replace rum with additional coconut milk or pineapple juice for a non-alcoholic version that maintains tropical flavor.
- Check cake doneness early to avoid overcooking, as ovens can vary in temperature and baking performance.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg