Pina Colada Pound Cake

Introduction:

This Pina Colada Pound Cake is a tropical twist on the classic pound cake, combining the rich flavors of coconut, pineapple, and a hint of rum. It’s perfect for parties or special occasions, providing a moist and flavorful dessert that feels like a mini vacation in every bite!

Ingredients:

For the Cake:

• 3 sticks unsalted butter, softened (339g)
• 3 cups white sugar (600g)
• 5 large eggs, room temperature
• 3 cups all-purpose flour (375g)
• ½ teaspoon baking powder (2g)
• ½ teaspoon salt (3g)
• 1 cup sour cream (242g)
• 1¼ cups crushed pineapple (well drained)
• 1 teaspoon vanilla extract (4g)
• 2½ teaspoons coconut extract (10g)
• 1 cup flaked sweetened coconut (75g)

For the Rum Glaze:

• ¼ cup white rum (61g)
• ¼ cup water (61g)
• 1 cup sugar (200g)
• 1 stick unsalted butter (113g)

For the Optional White Glaze:

• 2 cups confectioners’ sugar, sifted
• 3-4 tablespoons milk (or rum for more flavor)
• Pinch of salt
• 1 teaspoon coconut extract (4g)

Optional Decoration:

• Maraschino cherries
• Additional flaked coconut for sprinkling

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
   • Drain the crushed pineapple using a strainer and press out the juice. Set aside the pineapple.
   • In a separate bowl, whisk together flour, baking powder, and salt.
   • Cream the butter and sugar together until light and fluffy (3-5 minutes).
   • Add the eggs one at a time, mixing well after each addition.
   • Mix together the sour cream, drained pineapple, coconut extract, and vanilla extract in a small bowl.
   • Add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture in two parts. Start and end with the flour mixture. Mix until just combined.
   • Fold in the sweetened flaked coconut and scoop the batter into the prepared bundt pan.
   • Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
2. Prepare the Rum Glaze:
   • During the last 15 minutes of baking, prepare the rum glaze by combining sugar, butter, water, and rum in a saucepan over medium heat.
   • Stir constantly and bring to a boil for 3 minutes, then remove from heat.
   • Pour the warm rum glaze over the cake while it’s still in the bundt pan. Let it sit for 15 minutes to absorb the glaze.
3. Remove the Cake:
   • After the cake has absorbed the glaze, invert it onto a serving plate and allow it to cool.
4. Optional White Glaze and Decoration:
   • Mix together the confectioners’ sugar, milk (or rum), salt, and coconut extract for the white glaze.
   • Drizzle the glaze over the cooled cake and decorate with maraschino cherries and additional coconut if desired.

Conclusion:

This Pina Colada Pound Cake is a delightful treat with tropical flavors of pineapple and coconut enhanced by a subtle rum glaze. Perfect for celebrations, this cake is moist, rich, and easy to make. Enjoy a slice with friends and family to brighten up any gathering!