Pina Colada Pound Cake recipe
Our Pina Colada Pound Cake is infused with coconut and pineapple flavors. It's perfect for summer gatherings, family dinners, or simply satisfying your sweet tooth.
Servings: 12 people
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature
- 5 Large Eggs - room temperature
- 1 c Sour Cream - room temperature
- ½ teaspoon Salt
- ½ tsp Baking Powder
- 1 c Crushed Pineapple - drained
- 1 c Sweetened shredded coconut
- 2 tsps Pina colada emulsion or extract
- Glaze Ingredients:
- 2 c Powdered sugar
- 2-4 tbsps Milk
- ⅛ teaspoon Salt
- 1 teaspoon Pina colada emulsion or extract
- Sweetened shredded coconut (To top the cake)
- Maraschino cherries (To top the cake)
Instructions
- Steps to make the Pound Cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the pina colada extract or emulsion.
- Add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
- Fold the crushed pineapples and shredded coconut into the batter.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10 - 15 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Steps to make the Glaze:
- In a bowl, add the powdered sugar, salt, and pina colada emulsion. Using a hand or stand mixer, slowly add in the milk until your desired consistency is reached.
- Drizzle or pour the glaze on the cake as desired. Then if you so choose, top the cake with shredded coconut and the maraschino cherries.