Piña Colada Pound Cake
A tropical twist on classic pound cake featuring pineapple, coconut milk, and non-alcoholic extracts. Moist, rich, and perfect for sharing.
Servings: 12 servings
Calories: 350kcal
Ingredients
- 1 cup unsalted butter, softened
- 2½ cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup coconut milk
- 1 teaspoon coconut extract (non-alcoholic)
- 1 teaspoon vanilla extract (non-alcoholic)
- 1 cup sweetened shredded coconut
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon coconut milk
- Toasted coconut, for garnish
- Pineapple tidbits, for garnish
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, blending well after each.
- Whisk dry ingredients (flour, baking powder, salt) separately.
- Alternate adding dry mix and coconut milk to butter mixture, starting/ending with flour.
- Mix in pineapple, coconut extract, vanilla extract, and shredded coconut.
- Pour batter into prepared pan; smooth the top.
- Bake 70–75 minutes until toothpick comes out clean.
- Let cool 10 minutes before inverting.
- Whisk powdered sugar, pineapple juice, and coconut milk for glaze; drizzle over warm cake.
- Decorate with garnishes.
Notes
Use halal/non-alcoholic extracts for dietary compliance.
Maraschino cherries can be omitted for halal compliance.
Store in airtight container, up to 3 days at room temperature.
Maraschino cherries can be omitted for halal compliance.
Store in airtight container, up to 3 days at room temperature.