Piña Colada Pound Cake (Print Version)

A moist pound cake with a tropical blend of pineapple and coconut flavors for a tender, flavorful treat.

# Ingredients:

Cake

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1 ¾ cups granulated sugar
03 - 4 large eggs
04 - 1 teaspoon salt
05 - 2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - ½ cup coconut milk
08 - 1 cup crushed pineapple, drained
09 - ½ cup shredded coconut
10 - 1 teaspoon vanilla extract
11 - ½ teaspoon coconut extract (optional)

Glaze (optional)

12 - 1 cup powdered sugar
13 - 2–3 tablespoons pineapple juice or coconut milk

# Instructions:

01 - Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan for easy release.
02 - Beat softened butter and granulated sugar until light and fluffy to achieve a soft texture.
03 - Add eggs one at a time, mixing thoroughly after each to ensure a smooth batter.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Gradually add the dry mixture to the butter mixture, alternating with coconut milk; mix until just combined.
06 - Fold crushed pineapple, shredded coconut, vanilla extract, and coconut extract gently into the batter without overmixing.
07 - Pour batter into prepared pan, smooth surface, and bake for 60 to 70 minutes until a toothpick inserted in the center is clean.

# Notes:

01 - For best results, do not overmix the batter when folding in pineapple and coconut to maintain a tender crumb.

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