Piña Colada Pound Cake

Ingredients

For the Cake:

• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups (310 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (120 ml) coconut milk (or whole milk)
• ½ cup (120 ml) crushed pineapple, well-drained
• ½ cup (45 g) shredded sweetened coconut
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 2 tablespoons rum (optional, for authentic piña colada flavor)

For the Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons pineapple juice (from drained pineapple)
• ½ teaspoon coconut extract (optional)

For Garnish (optional):

• Toasted coconut flakes
• Pineapple slices or chunks
• Maraschino cherries

Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
2. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–4 minutes).
3. Add Eggs: Mix in eggs one at a time, beating well after each.
4. Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
5. Mix Wet Ingredients: In a small bowl, stir together coconut milk, vanilla, coconut extract, and rum (if using).
6. Assemble Batter:
   • Add the flour mixture and coconut milk mixture alternately into the butter mixture, starting and ending with flour.
   • Gently fold in crushed pineapple and shredded coconut.
8. Bake: Pour batter into prepared pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
10. Glaze: Mix powdered sugar with pineapple juice until smooth. Drizzle over cooled cake.
11. Garnish: Sprinkle with toasted coconut, and decorate with pineapple chunks and cherries if desired.