Piña Colada Pound Cake

Ingredients

For the Cake

• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 3 cups (375 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup crushed pineapple, well drained
• 1 cup shredded sweetened coconut
• ½ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp rum extract (optional)

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice
• 1 tbsp coconut milk
• ½ tsp rum extract (optional)

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
2. Cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture alternately with the coconut milk.
6. Fold in the pineapple, coconut, vanilla, and rum extract.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 15 minutes, then transfer to a wire rack.

Glaze

1. Whisk together the powdered sugar, pineapple juice, coconut milk, and rum extract until smooth.
2. Drizzle over the cooled cake.
3. Sprinkle with additional toasted coconut if desired.

Serving Suggestions

• Serve with whipped cream and fresh pineapple.
• Garnish with toasted coconut flakes.
• Pair with coffee or a tropical fruit salad.

Yield: 10–12 servings.