Step-by-step instructions
Preheat your oven to 350°F (175°C) and grease two loaf pans.
Cream the butter and sugar together in a large bowl until the mixture is light and fluffy, about 3-5 minutes.
Incorporate the eggs one at a time, ensuring each one is fully mixed in before adding the next. Follow this with vanilla and coconut extracts.
Whisk together the flour, baking powder, and salt in a separate bowl.
Gradually combine the dry ingredients with the wet mixture, alternating with the drained crushed pineapple. Stir gently until just combined.
Fold in the shredded coconut, being careful not to overmix.
Divide the batter evenly between the two greased loaf pans, smoothing the tops.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack.
For the glaze, whisk together the powdered sugar, pineapple juice, and coconut cream (if using) until smooth, then drizzle over the cooled cakes.
Sprinkle with toasted coconut flakes for garnishing, and enjoy the tropics in every slice!
Best ways to enjoy it
This cake pairs wonderfully with a variety of accompaniments. For a light dessert, serve slices with fresh fruit like strawberries or mangoes on the side. A scoop of vanilla ice cream or coconut sorbet can elevate the experience. If you’re feeling indulgent, consider topping each slice with whipped cream and additional toasted coconut flakes. A tropical fruit salad would also complement the flavors beautifully!
Keeping leftovers fresh
To keep your Pina Colada Pound Cake moist and delicious, store it in an airtight container at room temperature for up to three days. If you want to enjoy it later, wrap slices tightly in plastic wrap and freeze them for up to three months. When you’re ready to enjoy, let the slices thaw at room temperature or gently reheat them in the microwave.
Helpful cooking tips
- Ensure your butter is softened: Room temperature butter mixes more easily and creates a lighter texture in your cake.
- Don’t skip draining the pineapple: Excess moisture can make your cake dense, so it’s crucial to properly drain the crushed pineapple before adding it to your batter.
- Test doneness with a toothpick: If it comes out with a few crumbs clinging to it, your cake is perfectly baked; if it’s wet with batter, give it more time.
Creative twists
Want to put your own spin on this classic recipe? Here are a few ideas:
- Substitute half the butter with sour cream for added moisture and richness.
- Add spices like cinnamon or nutmeg for warmth, which pair beautifully with coconut.
- Experiment with different toppings like a rum-infused glaze or a tropical fruit compote to enhance the island vibe.
Common questions
How long does it take to prepare this cake?
The total time, including prep and baking, is around 1.5 hours. It’ll take about 15 minutes to prepare and 45-55 minutes to bake.
Can I use fresh pineapple instead of canned?
Yes! Just make sure to finely chop and drain fresh pineapple to avoid excess moisture.
How can I ensure my cake is moist?
Using room temperature ingredients, like butter and eggs, and not overbaking are key for a moist pound cake. Additionally, the crushed pineapple adds plenty of moisture!
With its rich flavors and luscious texture, Pina Colada Pound Cake is a delightful treat that can brighten any occasion. Enjoy every tropical bite!
