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Piña Colada Pound Cake
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil (or butter-flavored shortening)
2¼ cups granulated sugar
5 large eggs
2¾ cups all-purpose flour
½ tsp baking powder
½ tsp salt
¾ cup crushed pineapple (drained, but reserve juice)
½ cup canned coconut milk (or whole milk + 1 tsp coconut extract)
1 tsp vanilla extract
1 tsp coconut extract
1 cup sweetened shredded coconut
For the Pineapple-Coconut Glaze (Optional but recommended):
1 cup powdered sugar
1–2 tbsp reserved pineapple juice
1–2 tbsp coconut milk
¼ tsp coconut extract (optional)
Instructions
1. Make the Cake:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, cream the butter, oil, and sugar until very light and fluffy (about 4–5 minutes).
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
In another bowl, combine crushed pineapple, coconut milk, vanilla extract, and coconut extract.
Add the dry ingredients to the butter mixture alternately with the pineapple mixture, beginning and ending with flour.
Fold in the shredded coconut.
Pour into the prepared pan and smooth the top.
2. Bake:
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
3. Make the Glaze:
In a bowl, whisk together powdered sugar, pineapple juice, coconut milk, and coconut extract until smooth and pourable.
Drizzle over cooled cake.
Garnish with toasted coconut flakes or pineapple tidbits if desired.
Optional Add-Ins:
Chopped maraschino cherries for a splash of color
A dash of lime zest in the glaze for a tangy twist
