Description
A moist and buttery pound cake infused with coconut milk, pineapple, and shredded coconut, bringing tropical Pina Colada flavors into every slice.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Equipment: Preheat oven to 325°F and grease a bundt or loaf pan generously.
- Combine Ingredients: Whisk flour, baking powder, and salt in a bowl. Cream butter and sugar until fluffy, add eggs one at a time, then stir in vanilla. Alternate adding dry mixture and coconut milk. Fold in pineapple and shredded coconut.
- Prepare Your Cooking Vessel: Pour batter into prepared pan and smooth the top.
- Assemble the Dish: Ensure pineapple and coconut are evenly distributed in the batter.
- Cook to Perfection: Bake 65–75 minutes, until a toothpick comes out clean.
- Finishing Touches: Cool in pan for 10 minutes, transfer to rack, and sprinkle with extra coconut or glaze if desired.
- Serve and Enjoy: Slice thick and serve with whipped cream or vanilla ice cream.
Notes
- Drain pineapple thoroughly to avoid excess moisture.
- Toast shredded coconut for garnish to add crunch.
- Brush warm slices with pineapple juice for extra moistness.
- Cool cake completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pina colada pound cake, tropical cake, pineapple coconut dessert, moist pound cake, coconut loaf