Description
A moist and flavorful pound cake infused with tropical notes of pineapple and coconut, drizzled with a rich glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/4 cup pineapple juice
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons pineapple juice (for glaze)
- 1/2 teaspoon coconut extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Prepare the dry ingredients by whisking together the flour, baking powder, and salt in another bowl.
- Combine the dry mixture with the butter mixture, alternating with the crushed pineapple, coconut milk, shredded coconut, pineapple juice, coconut extract, and vanilla extract.
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack.
- Glaze with a mixture of powdered sugar, pineapple juice, and coconut extract over the cooled cake.
Notes
Ensure butter is softened to room temperature and crushed pineapple is well-drained to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Pina Colada, Pound Cake, Tropical Cake, Dessert, Summer Cake, Baking