Pina Colada Pound Cake

Ingredients:

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Tropical Add-Ins

• 1 cup crushed pineapple, drained well
• 1/2 cup sweetened shredded coconut
• 1/2 cup coconut milk (or milk)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice or coconut milk

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract and coconut extract.
6. Gradually add dry ingredients, alternating with coconut milk, mixing just until combined.
7. Fold in crushed pineapple and shredded coconut.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Optional Glaze

1. Whisk powdered sugar with pineapple juice or coconut milk until smooth.
2. Drizzle over cooled cake before serving.

Serving Tips

• Serve plain or with whipped cream.
• Toasted coconut on top adds extra flavor and texture.
• Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.