Pina Colada Pound Cake

 

Pina Colada Pound Cake is a tropical twist on the classic pound cake, inspired by the iconic cocktail. Combining the flavors of pineapple, coconut, and rum, this dessert offers a sweet escape to paradise with every bite. Whether served as a standalone treat or topped with whipped cream and fruits, this pound cake is perfect for summer parties, brunches, or any occasion that calls for a delightful dessert.

Ingredients

For the Pound Cake:

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• ½ cup (120ml) coconut milk
• ½ cup (120ml) crushed pineapple, drained
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 tablespoon dark or light rum (optional)

For the Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons pineapple juice
• 1 tablespoon coconut milk

Optional Toppings:

• Sweetened shredded coconut, toasted
• Maraschino cherries
• Fresh pineapple slices

Preparation

Step 1: Prepare the Baking Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt.
• Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Step 4: Add Eggs

• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5: Combine Wet Ingredients

• Mix the coconut milk, crushed pineapple, coconut extract, vanilla extract, and rum in a small bowl.

Step 6: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry mixture.
• Mix until just combined. Avoid overmixing, as it can affect the cake’s texture.

Step 7: Pour Batter and Bake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Glaze

• In a small bowl, whisk together powdered sugar, pineapple juice, coconut milk, and rum (if using) until smooth. Adjust the consistency by adding more sugar or liquid as needed.

Step 10: Decorate and Serve

• Drizzle the glaze over the cooled pound cake.
• Garnish with toasted coconut, cherries, and pineapple slices for a festive presentation.

Variation

1. Non-Alcoholic Version: Replace the rum with additional vanilla or coconut extract for a family-friendly treat.
2. Chocolate Twist: Add ½ cup of white or dark chocolate chips to the batter for a richer flavor.
3. Lemon Pina Colada: Incorporate 2 tablespoons of lemon zest and juice into the batter for a zesty variation.
4. Layered Cake: Turn this recipe into a layered cake by doubling the ingredients and using round cake pans. Add whipped cream between layers.

Cooking Note

• For the best texture, ensure all ingredients are at room temperature before mixing.
• Do not overmix the batter; it can make the cake dense.
• If your glaze seems too thick, add more pineapple juice a teaspoon at a time until it reaches your desired consistency.

Serving Suggestions

• Serve slices of Pina Colada Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair it with a tropical fruit salad made of mango, kiwi, and papaya for a refreshing treat.
• Enjoy it with a cup of coffee or iced tea for a delightful afternoon snack.

Tips

• Toast the shredded coconut for a deeper, nutty flavor.
• Use canned pineapple in juice rather than syrup for a fresher taste.
• Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
• If freezing, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Nutritional Information (Per Slice)

• Calories: 320
• Protein: 4g
• Sodium: 180mg

FAQs

1. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure other ingredients are also gluten-free.

2. Can I use fresh pineapple instead of canned?

Absolutely! Just ensure you finely crush the fresh pineapple and drain any excess liquid to avoid altering the batter’s consistency.

3. Can I freeze this cake?

Yes, wrap the cake tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.

4. What can I use as a substitute for coconut milk?

You can use regular milk or almond milk, but the cake might lose some of its tropical flavor.

5. How do I toast coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.

Conclusion

Pina Colada Pound Cake is a dessert that brings the taste of the tropics to your table. Its moist texture, combined with the sweet and tangy notes of pineapple and the creamy richness of coconut, makes it a crowd-pleaser. Whether you’re hosting a summer barbecue or simply craving a slice of paradise, this cake will not disappoint. With a few variations and tips, you can tailor this recipe to your liking, ensuring it becomes a staple in your dessert repertoire. Enjoy every slice!

 

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