Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease two loaf pans and set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla and coconut extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Stir until just combined, then gently fold in the shredded coconut.
- Divide the batter evenly between the two prepared loaf pans, smoothing the tops. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, pineapple juice, and coconut cream (if using) until smooth.
- Once the cakes are fully cooled, drizzle the glaze over the top and sprinkle with toasted coconut flakes for a beautiful, tropical finish. Garnish with cherries and pineapple if desired!
Best ways to enjoy it
To serve your Pina Colada Pound Cake, consider pairing it with a fresh fruit salad or a scoop of vanilla ice cream for an extra indulgent touch. You can elegantly slice the cake and plate it with a garnish of toasted coconut and a cherry on top. This cake also shines as a centerpiece for any dessert table, bringing a tropical flair to your gatherings.
Storage and reheating tips
To keep your Pina Colada Pound Cake fresh, store it in an airtight container at room temperature. This cake can last about 3-5 days, but if you need to keep it longer, consider freezing it. Wrap slices in plastic wrap, and then foil, or place them in a freezer-safe bag to preserve its flavor. When you’re ready to enjoy it, simply thaw at room temperature.
Helpful cooking tips
For best results, be sure your butter is at room temperature for easier creaming, leading to a lighter cake texture. Also, don’t skip the step of draining the crushed pineapple thoroughly — excess moisture can affect the cake’s consistency. If you want to amp up the coconut flavor even more, feel free to add a little extra coconut extract or even some coconut flakes into the batter.
Creative twists
Thinking of a unique spin on this recipe? Try swapping out the crushed pineapple for crushed mango for a tropical twist. You could also experiment with adding citrus zest, like lime or orange, to the batter for an added zing. For a vegan version, replace eggs with a flaxseed mixture and use a dairy-free butter substitute.
Common questions
How long does it take to prepare?
From prep to bake, expect to spend about 1-1.5 hours. The actual baking time is 45-55 minutes, but be sure to allow time for the cake to cool before glazing.
Can I substitute the coconut cream?
Yes! If you don’t have coconut cream, you can simply omit it or replace it with additional pineapple juice for the glaze.
How can I make this gluten-free?
You can use a 1:1 gluten-free flour blend to substitute all-purpose flour. Just ensure the blend contains xanthan gum for proper texture.
With this Pina Colada Pound Cake, you’re not just baking a dessert; you’re crafting an experience filled with the warmth of tropical sunshine. Enjoy every slice!
