Piña Colada Pound Cake Recipe

Indulge in the tropical flavors of summer with this Piña Colada Pound Cake! A moist and rich pound cake infused with coconut and pineapple, perfect for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon coconut extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the coconut extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the crushed pineapple, shredded coconut, and coconut milk.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before removing it and transferring to a wire rack to cool completely.

Popular questions:

• Q: Can I use canned coconut milk instead of fresh coconut milk?
• A: Yes, canned coconut milk can be used as a substitute in this recipe.
• Q: Can I use sweetened coconut instead of unsweetened?
• A: Using sweetened coconut may make the cake too sweet, so it’s best to stick with unsweetened coconut.
• Q: Can I omit the pineapple from the recipe?
• A: The pineapple adds moisture and flavor, but you can omit it if desired.
• Q: Can I freeze the Piña Colada Pound Cake?
• A: Yes, the cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.
• Q: Can I use coconut oil instead of butter?
• A: Coconut oil can be used as a substitute, but it may alter the texture slightly.

Helpful tips:

• For added tropical flavor, drizzle the cooled cake with a rum glaze.
• Toast the shredded coconut before adding to the batter for a nutty flavor.
• Add a splash of rum to the batter for an extra kick of flavor.
• For a dairy-free version, use coconut oil instead of butter and almond milk instead of coconut milk.
• Serve slices of the cake with a scoop of coconut sorbet for a refreshing dessert.

Expert Secrets:

• Ensure all ingredients are at room temperature before beginning the recipe for best results.
• Do not overmix the batter once the dry ingredients are added to prevent a tough cake.
• Cover the cake with foil halfway through baking if the top begins to brown too quickly.
• Let the cake cool completely before slicing to allow the flavors to fully develop.
• For a moister cake, brush the warm cake with a pineapple-coconut syrup after baking.