Description
Creamy coconut and tropical pineapple dance together in this luscious Pina Colada Pound Cake, bringing Caribbean cocktail charm to your dessert table. Moist, rich layers promise a sweet escape with each heavenly bite, inviting you to savor pure culinary bliss.
Ingredients
Scale
Main 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 cream
Liquid Ingredients:
- 1/4 cup rum
- 1/4 cup milk
Garnish and Flavor Enhancers:
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup shredded coconut
- 2 tbsp pineapple juice
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, using an electric mixer at medium speed.
- Incorporate eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to create a smooth, well-integrated batter.
- Gently fold in crushed pineapple, coconut cream, rum, milk, and vanilla extract, stirring until all liquid ingredients are evenly distributed throughout the batter.
- In a separate bowl, whisk together flour, baking powder, and salt to eliminate any potential lumps and ensure even ingredient dispersion.
- Gradually blend the dry ingredients into the wet mixture, stirring carefully to maintain a smooth, consistent texture without overmixing.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and tap the pan gently to release any trapped air bubbles.
- Sprinkle shredded coconut across the top of the batter, creating a decorative and flavorful coconut layer.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle pineapple juice over the warm cake to enhance moisture and intensify the tropical flavor profile.
- Allow the cake to cool completely before slicing and serving, which helps maintain its structural integrity and allows flavors to meld.
Notes
- Grease the pan generously to prevent the cake from sticking and ensure easy removal.
- Use room temperature ingredients for smoother mixing and more consistent baking results.
- Don’t overmix the batter, as this can lead to a dense, tough cake texture that lacks the desired lightness.
- Adjust rum quantity for kid-friendly version by substituting with additional pineapple juice or coconut extract.
- Check cake doneness early to avoid overbaking, which can dry out the delicate tropical-inspired pound cake.
- Toast the shredded coconut before sprinkling on top for an enhanced nutty flavor and extra crunch.
- Store cake wrapped tightly at room temperature for up to 3 days, or refrigerate for extended freshness.
- Consider adding a simple glaze made from powdered sugar and pineapple juice for extra moisture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg