Description
A delicious twist on the classic pound cake, inspired by the tropical Pina Colada, featuring coconut and pineapple for a moist dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/4 cup rum (optional)
- 1/2 cup shredded coconut
- 1/2 cup powdered sugar
- 2 tbsp coconut milk (for glaze)
- 1 tbsp rum (optional, for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet, alternating with the coconut milk, mixing until just combined.
- Stir in the crushed pineapple, shredded coconut, and rum (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes until a toothpick comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, coconut milk, and rum (if using) until smooth and drizzle over the cooled cake.
- Slice and enjoy!
Notes
For added flavor, serve with vanilla ice cream or fresh fruit like pineapple or strawberries. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pound cake, tropical dessert, pina colada, coconut, pineapple, summer baking