Best 2 Pina Colada Pound Cake Recipes
Are you craving a sweet and tropical treat that will transport you to a beachside paradise? Look no further than the delectable pina colada pound cake! This heavenly dessert combines the classic flavors of pineapple, coconut, and rum to create a moist and flavorful cake that will satisfy your sweet tooth. With its zesty pineapple chunks, rich coconut flakes, and a hint of rum, this pound cake is sure to become a favorite among your friends and family.
Let's cook with our recipes!
PINA COLADA POUND CAKE
This is a divine recipe that I found on the Shugary Sweets website. It makes an impressive presentation, so it's great for an occasional treat or for a special occasion.
Provided by Northwestgal
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
- Increase oven temperature to 325°F.
- In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
- In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
- Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It's okay.).
- Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
- For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.
PINA COLADA POUND CAKE
Number Of Ingredients 1
Steps:
- 5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, starting and ending with the flour mixture. Add coconut extract and vanilla, and beat on medium speed for 3 minutes. Pour the batter into prepared pan. 6. Bake in 325 degrees F oven for 60 minutes or until a wooden pick inserted in the center of the cake comes out clean. Transfer pan to wire rack and cool for about 15 to 20 minutes. Turn out cake onto rack; turn right side up. Cool completely. Prepare glaze: 1. Whisk together lime juice and confectioners' sugar in small bowl until good drizzling consistency. Drizzle over cake. Garnish with shredded coconut and lemon and lime rind. NUTRITION INFORMATION Per Serving: cal. (kcal) 316,
Tips:
- To ensure the cake has a moist, fluffy texture, make sure to cream the butter and sugar together until light and creamy, about 2-3 minutes. This will incorporate air into the mixture and help the cake rise properly.
- Do not overmix the batter once you have added the flour mixture. Overmixing can lead to a tough, dense cake.
- For a boozy twist, you can add 1/4 cup of pineapple rum to the batter.
- To make a glaze for the cake, simply mix together 1 cup of confectioners' sugar, 1-2 tablespoons of pineapple juice, and a pinch of salt. Drizzle the glaze over the cooled cake.
- For a tropical presentation, garnish the cake with pineapple slices, cherries, or a dollop of whipped cream.
Conclusion:
This Pina Colada Pound Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, fluffy texture and sweet, tropical flavor, this cake is sure to be a hit. Whether you are serving it for a special occasion or just as a weekday treat, this cake is sure to please everyone at the table.
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