Description
Indulgent Piña Colada Pound Cake brings tropical paradise to your dessert table, blending rum-soaked pineapple and coconut flavors. Sweet summer memories dance through each rich, moist slice, inviting you to savor a delightful Caribbean-inspired treat.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened (226 grams)
- 4 large eggs
- 1 1/2 cups granulated sugar (300 grams)
- 2 cups all-purpose flour (240 grams)
Wet Ingredients:
- 1/2 cup coconut milk (120 milliliters)
- 1/2 cup crushed pineapple (drained) (120 milliliters)
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the oven by heating to 350F (175C) and prepare a 9×5-inch loaf pan with grease and flour coating.
- Using an electric mixer, blend butter and sugar until achieving a light, airy consistency with soft peaks.
- Incorporate eggs individually, thoroughly mixing after each addition to ensure smooth integration.
- Introduce vanilla and rum extracts, stirring until evenly distributed throughout the mixture.
- In a separate container, combine flour, baking powder, and salt through a gentle whisking motion.
- Gradually incorporate dry ingredients and coconut milk into the creamed mixture, alternating between the two and concluding with flour mixture. Mix until ingredients are just combined, avoiding overmixing.
- Delicately fold crushed pineapple and shredded coconut into the batter, ensuring even distribution.
- Transfer batter to the prepared loaf pan, using a spatula to create a smooth, even surface.
- Bake for 60-65 minutes, monitoring until a toothpick inserted into the cake’s center emerges clean.
- Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Drain crushed pineapple thoroughly to prevent excess moisture from making the cake soggy.
- Use unsweetened shredded coconut for a more balanced sweetness and authentic tropical flavor.
- Consider toasting coconut before adding to enhance its nutty, rich taste and provide extra crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg