Pina Colada Pound Cake
A delightful treat that combines the flavors of coconut and pineapple, bringing a tropical vibe to your home.
Equipment
- 10-inch bundt pan
- Large mixing bowl
- Spatula
Ingredients
For the Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained
- 1/2 cup shredded coconut
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and vanilla extract. Mix until just combined.
- Step 6: Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Step 7: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. It can be wrapped tightly and refrigerated for up to a week or frozen for up to 3 months.