Directions to follow
- Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it.
- Whisk together the flour, baking powder, and salt in a medium bowl until well combined.
- In a separate large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, which takes about 3-4 minutes.
- Add the eggs one at a time, ensuring you beat well after each addition for a smooth, airy batter.
- Stir in the vanilla extract to add depth to your cake.
- Alternate mixing the flour mixture and the coconut milk into the butter mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to over-mix.
- Gently fold in the crushed pineapple, shredded coconut, and optional macadamia nuts for that tropical flair.
- Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly spring back when pressed.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool, and enjoy!
Best ways to enjoy it
Pina Colada Pound Cake is a treat on its own, but there are several ways to elevate your serving. Consider adding a light drizzle of coconut glaze or a dollop of whipped cream on top for extra sweetness. Fresh fruit such as slices of pineapple or strawberries complement the cake beautifully. You could also serve it alongside a scoop of vanilla ice cream for a delightful dessert experience!
How to store & freeze
To keep your Pina Colada Pound Cake fresh, store it in an airtight container at room temperature for up to 4 days. If you want to preserve it for longer, you can freeze slices. Wrap each piece in plastic wrap and place them in a freezer bag for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator or let sit at room temperature for an hour.
Helpful cooking tips
- Room temperature ingredients: Ensure that your butter and eggs are at room temperature for the best texture.
- Don’t skip the cooling time: Allowing the cake to cool before slicing helps maintain its moisture and structure, preventing it from crumbling.
- Check for doneness: Ovens can vary, so start checking your cake at the 60-minute mark to ensure the perfect bake.
Creative twists
Feel free to experiment with flavors! You might try adding a splash of rum extract for even more authenticity, or use unsweetened coconut for a less sweet variation. If you’re looking for a healthier spin, consider replacing some of the sugar with honey or maple syrup. You could also throw in some lime zest for an extra zesty flavor that channels classic Pina Colada vibes.
FAQ
How long does it take to prep and bake?
Preparation typically takes around 20 minutes, with an additional 60-70 minutes for baking. Be sure to factor in cooling time as well!
Can I use fresh pineapple instead of crushed?
Absolutely! Just make sure to sufficiently drain it to avoid excess moisture in your cake.
Is this cake suitable for freezing?
Yes! It freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months.
Enjoy your Pina Colada Pound Cake adventure! With its tropical flavors and delightful texture, it’s sure to become a go-to recipe in your collection.
