Description
This Pina Colada Pound Cake is a moist and flavorful cake infused with pineapple and coconut flavors, perfect for a tropical dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1 teaspoon rum extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the rum extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk.
- Fold in the crushed pineapple.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
For a stronger flavor, you can add actual rum instead of extract.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g