Pina Colada Pound Cake

This Pina Colada Pound Cake is clammy, sweet and fruity. Are there any two organic products more appropriate for one another than pineapple and coconut? The chipped coconut on top makes this cake look overly amazing, yet you’ll be glad to find that this bundt cake is anything but difficult to make and embellish.

This isn’t your standard coconut pound cake.

Indeed, I could have recently tossed some squashed pineapple into a pound cake formula, bested it with coconut and considered it a “Pina Colada Cake” however I needed to make things a stride further.

A little rum seasoning added to the cake AND the coating takes the Pina Colada topic to the following level. One chomp and I had an inclination that I could be sitting poolside tasting my preferred get-away mixed drink. I may really not be on an excursion however at any rate I have heavenly pound cake!

Pina Colada Pound Cake

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Recipe by shugarysweetsCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

25

minutes
Total time

1

hour 

40

minutes

Pina Colada Pound Cake is full of pineapple flavor and topped with a coconut glaze

Ingredients

  • For the Cake:
  • 1 cup unsalted butter, softened

  • 3 cup granulated sugar

  • 5 eggs

  • 3 cup flour

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • 1/4 tsp kosher salt

  • 3/4 cup sour cream

  • 1 cup crushed pineapple, drained

  • 2 tsp rum flavoring

  • For the Glaze:
  • 2 Tbsp milk

  • 2 cup powdered sugar

  • 1 Tbsp rum flavoring

  • 1 cup sweetened coconut (toasted)

Directions

  • Toast coconut by laying on baking sheet and putting in a 225 degree oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
  • In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
  • In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
  • Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It’s okay.
  • Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
  • For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!

Notes

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