Pina Colada Pound Cake – your tropical paradise in every bite!

Instructions:

1. Preheat the Oven:

Begin by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan, ensuring that it is well-prepared to prevent sticking.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside for later.

3. Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and sugar using an electric mixer or a stand mixer. Beat on medium speed until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step helps to incorporate air into the batter, resulting in a lighter texture.

4. Add the Eggs and Flavorings:

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract, coconut extract (if using), and rum for that signature piña colada flavor.

5. Incorporate the Dry Ingredients:

Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix gently after each addition, being careful not to overmix. This helps keep the cake’s texture light and tender.

6. Add the Pineapple and Coconut:

Gently fold in the crushed pineapple and shredded coconut. These ingredients not only add flavor but also make the cake extra moist and delicious.

7. Bake the Cake:

Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes (for a bundt pan, or 45-50 minutes for a loaf pan). Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.

If the cake starts to brown too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.

8. Cool the Cake:

Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, turn the cake out onto a wire rack to cool completely.

9. Make the Glaze:

While the cake is cooling, prepare the glaze by whisking together the powdered sugar, pineapple juice, and rum (if using) in a small bowl until smooth. If the glaze is too thick, add a little more pineapple juice to achieve a drizzling consistency.

10. Glaze the Cake:

Once the cake has completely cooled, drizzle the glaze over the top, letting it drip down the sides for a beautiful, tropical finish.

11. Serve and Enjoy:

Slice the cake and serve it to your guests—or indulge yourself with a piece (or two)! The rich tropical flavors, soft texture, and pineapple-coconut combination will transport your taste buds to a paradise of their own.

Tips for the Perfect Piña Colada Pound Cake:

• Drain the Pineapple Well: Make sure to drain the pineapple thoroughly to avoid making the batter too wet. You can save the juice to use in the glaze or to add to drinks for an extra tropical kick.
• Use Full-Fat Sour Cream: For the best texture and moisture, opt for full-fat sour cream rather than low-fat options. It helps keep the cake rich and tender.
• Adjust the Rum: The rum is optional, but it adds a wonderful depth of flavor that mirrors the classic piña colada taste. If you prefer, you can omit the rum and substitute it with a splash of coconut extract for a more subtle flavor.
• Add a Coconut Garnish: If you want to add a little extra flair, garnish the cake with toasted coconut flakes on top after glazing. This adds a nice crunch and even more coconut flavor.
• Make It Ahead: This cake can be made a day in advance! The flavors develop even more overnight, and it will stay fresh for up to 3-4 days when stored in an airtight container.

Why This Cake is a Must-Try:

1. Tropical Flavor: The combination of pineapple, coconut, and rum makes this pound cake a tropical treat that’s perfect for any occasion, from beach-themed parties to holiday celebrations.
2. Moist and Dense: The sour cream keeps the cake incredibly moist, while the combination of coconut and pineapple makes each bite flavorful and indulgent.
3. Easy to Make: This cake is simple to prepare, and with minimal effort, you can create a show-stopping dessert that tastes like a tropical vacation.
4. Versatile: Whether you serve it with a dollop of whipped cream, a scoop of ice cream, or just on its own, this cake is delicious in any setting.

Final Thoughts:

Piña Colada Pound Cake brings the sunny, tropical vibes of a piña colada into the world of cake—soft, flavorful, and oh-so-delicious. From the fluffy, buttery crumb to the tropical pineapple and coconut flavors, it’s a dessert that’s guaranteed to impress and satisfy. So, the next time you’re craving a tropical treat or looking for a dessert that will take you straight to paradise, make this cake. It’s your perfect vacation in every bite!