PIÑA COLADA POUND CAKE
Yield: 1 large Bundt cake or 2 loaf cakes
Prep Time: 20 minutes
Bake Time: 70–80 minutes
Ingredients
For the Cake
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup crushed pineapple, well drained
½ cup coconut milk (full-fat for best flavor)
½ cup sweetened shredded coconut
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional but amazing)
For the Pineapple-Coconut Glaze
1½ cups powdered sugar
2–3 tablespoons pineapple juice or coconut milk
¼ teaspoon coconut extract (optional)
Optional Garnish
Toasted coconut flakes
Pineapple slices or chunks
Maraschino cherries
Instructions
1️⃣ Prepare the Pan
Preheat oven to 325°F (165°C)
Grease and flour a Bundt pan or two loaf pans very well
2️⃣ Mix Dry Ingredients
In a bowl, whisk together:
flour
baking powder
salt
Set aside.
3️⃣ Cream Butter & Sugar
Beat butter until smooth and creamy (2–3 minutes)
Gradually add sugar and beat until light and fluffy
4️⃣ Add Eggs
Add eggs one at a time, beating well after each addition
Scrape bowl as needed
5️⃣ Add Tropical Flavors
Mix in:
crushed pineapple
coconut milk
vanilla extract
coconut extract (if using)
6️⃣ Combine Batter
Gradually add dry ingredients
Mix just until combined — do not overmix
Gently fold in shredded coconut
7️⃣ Bake
Pour batter into prepared pan and smooth top
Bake 70–80 minutes, or until a toothpick comes out clean
8️⃣ Cool
Let cake cool in pan 15 minutes
Turn out onto wire rack and cool completely
Pineapple-Coconut Glaze
Whisk powdered sugar with pineapple juice or coconut milk
Drizzle over cooled cake
Allow glaze to set before slicing
Serving Tips
Serve with whipped cream or vanilla ice cream
Even better the next day
Perfect for summer parties or holidays
Storage
Room temperature: 3 days
Refrigerator: up to 1 week
Freezer: up to 3 months
