Tropical Twist: Pina Colada Pineapple Pound Cake Recipe

Craving a tropical twist in your baking routine? I’ve got just the recipe for you – Pina Colada Pineapple Pound Cake. Bursting with coconut and pineapple flavors, this cake is a delightful treat for any occasion. The secret to its moistness? Sweetened coconut and the richness of sour cream, keeping every bite flavorful and decadent.

Ingredients

In creating this delightful Pina Colada Pineapple Pound Cake, the following ingredients will bring out the tropical flavors that make it a crowd-pleaser.

For the Pound Cake

• Fresh golden pineapple (fresh or drained tinned)
• Toasted medium cut desiccated coconut
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract
• Coconut extract
• Rum

For the Rum Glaze

• Unsalted butter
• Water
• Granulated sugar
• Amber or light clear rum

• Sweetened shredded coconut

Necessary Equipment

For this delicious Pina Colada Pineapple Pound Cake recipe, you’ll need a few essential kitchen tools to ensure a smooth baking experience.

Kitchen Tools for Baking

Here are the key kitchen tools you’ll need for baking this delightful Pina Colada Pineapple Pound Cake:

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Bundt cake pan
• Cooling rack
• Saucepan
• Fork or narrow chopstick for poking holes in the cake
• Serving platter

Having these kitchen tools ready will help you create a perfect Pina Colada Pineapple Pound Cake with ease and precision.

Preparation Steps

Preparing Ingredients

In a large mixing bowl, beat the butter until creamy. Add the granulated sugar and rum flavoring, beating until fluffy. Then, beat in the eggs one at a time. In a separate small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Slowly incorporate the dry ingredients into the mixing bowl, alternating with the sour cream until well combined. Finally, gently fold in the crushed pineapple.

Preheating the Oven

Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch Bundt pan with nonstick baking spray containing flour or grease it with nonstick spray and dust it with flour, tapping out any excess.

Then, proceed to the next step for baking the delicious Pina Colada Pineapple Pound Cake.

Directions

Mixing the Batter

1. Start by preheating the oven to 350 degrees Fahrenheit and prepare a large Bundt pan by spraying it with nonstick cooking spray.
2. In a large mixing bowl, combine flour, sugar, pudding mix, baking powder, and salt.
3. Add melted butter, pina colada mix, rum, eggs, and vanilla extract to the dry ingredients in the bowl.
4. Using an electric mixer on medium speed, whisk the mixture for about 2 to 3 minutes until smooth, ensuring to scrape down the sides of the bowl midway.
5. Fold in the coconut and crushed pineapple into the batter until well combined.
6. Pour the batter into the prepared Bundt pan, smoothing the top.
7. Bake the cake in the preheated oven for approximately 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, remove the cake from the oven and place it on a cooling rack while preparing the rum soak.

Baking the Cake

• In a greased and floured Bundt pan, pour the prepared cake batter.
• Bake the cake in a preheated 325-degree oven for 85-90 minutes until it turns golden brown.
• Remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
• Invert the cake onto a wire rack and let it cool completely before moving on to the next step.

1. In a small saucepan, combine butter, water, and sugar, and bring the mixture to a boil over medium heat.
2. Once the sugar is dissolved, remove it from the heat and stir in the rum.
3. While the cake is still cooling in the pan, poke holes all over the surface using a fork or narrow chopstick.
4. Pour the hot rum syrup over the cake, allowing it to soak between the cake and the pan. Be patient as the cake absorbs the syrup.
5. Let the cake cool to room temperature in the pan before turning it out onto a serving platter.
6. Whisk together milk, rum flavoring, and powdered sugar to make the glaze.
7. Drizzle the glaze over the cooled cake and sprinkle it with toasted coconut.
8. Allow the glaze to set before slicing and serving this tropical delight to your friends and family.

Assembling the Cake

Adding the Coconut Topping

To enhance the tropical flavors of the Pina Colada Pineapple Pound Cake, we’ll start by adding a delicious coconut topping. Sprinkle 2 cups of unsweetened coconut flakes evenly over the top of the cooled cake, ensuring full coverage for a delightful crunch in every bite.

Serving and Storage

How to Serve

When serving this delectable Pina Colada Pineapple Pound Cake, I recommend slicing it into thick slices using a serrated knife. To elevate the presentation and flavors, you can spoon additional flaked coconut onto the glaze and top it off with a vibrant maraschino cherry for that perfect tropical touch.

Storage Tips

To keep your Pina Colada Pineapple Pound Cake fresh and delicious, you can store it at room temperature in an airtight container or under a cake dome. However, for the best taste and texture, it’s advisable to add the maraschino cherries just before serving as they should be refrigerated. If refrigerated, remember to bring the cake to room temperature before serving by taking it out of the refrigerator 2-3 hours ahead to ensure it’s soft and flavorful.

Conclusion

I’ve shared a delightful Pina Colada Pineapple Pound Cake recipe that promises a taste of the tropics in every bite. With its rich coconut and pineapple flavors, moist texture, and decadent glaze, this cake is sure to impress your taste buds. By following the outlined steps for preparation and serving suggestions, you can create a stunning dessert that will be a hit at any gathering. Remember to store the cake properly to maintain its freshness and flavors. Treat yourself and your loved ones to this tropical delight, and enjoy the sweet taste of paradise right at home.