Pina Colada Pound Cake
If you love the tropical flavors of a piña colada, you’re in for a treat! This Pina Colada Pound Cake combines the rich taste of coconut and pineapple in a delightful dessert that’s perfect for any occasion. Whether you’re hosting a summer barbecue or simply want to indulge in a sweet treat, this cake is sure to impress. 🍍🥥
Why make this recipe?
This recipe is not only delicious but also easy to make. With simple ingredients and straightforward steps, you can whip up this tropical cake in no time. The moist texture and delightful flavor will take you on a mini-vacation with every bite. It’s a great way to bring a taste of the tropics to your kitchen! 🌴🍰
How to prepare Pina Colada Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened 🧈
- 2 cups granulated sugar 🍬
- 4 large eggs 🥚
- 3 cups all-purpose flour 🌾
- 1 cup coconut milk 🥥
- 1/2 cup crushed pineapple, drained 🍍
- 1 tsp vanilla extract 🍨
- 1 tsp baking powder 🧁
- 1/2 tsp salt 🧂
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. 🍽️
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. 🥄
- Add in the eggs, one at a time, mixing well after each addition. 🥚
- Stir in the vanilla extract and crushed pineapple. 🍍
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the coconut milk. Mix until just combined. 🌾🥥
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. 🍰
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. ⏲️
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. 🌬️
How to serve Pina Colada Pound Cake
This cake is best served at room temperature. You can enjoy it as is or drizzle it with a simple glaze made from powdered sugar and coconut milk. Add some fresh pineapple slices or a dollop of whipped cream on top for an extra treat! 🍍🍰🍦
How to store Pina Colada Pound Cake
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake for up to 2 months. Just make sure to wrap it well in plastic wrap and aluminum foil before freezing. ❄️
Tips for preparing Pina Colada Pound Cake
- Make sure your ingredients are at room temperature for the best texture.
- Don’t overmix the batter once you combine wet and dry ingredients; this keeps the cake light and fluffy.
- For an added touch, sprinkle toasted coconut on top before serving! 🌟
Variations
For a fun twist, consider adding shredded coconut to the batter or even some rum extract for an extra tropical flavor! You can also substitute the crushed pineapple with other tropical fruits like mango or passion fruit. 🍍🌺
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to chop it finely and drain any excess juice. 🍍
2. Can I make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free. 🌾❌
3. How long does the cake last?
If stored properly, the cake can last up to 3 days at room temperature or up to 2 months in the freezer. ❄️
Enjoy baking this tropical Pina Colada Pound Cake and share it with friends and family for a slice of sunshine! 🌞