Best Pina Colada Pound Cake Recipes

PINA COLADA POUND CAKE

Steps:

• To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
• Increase oven temperature to 325°F.
• In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
• In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It's okay.).
• Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.

PINA COLADA POUND CAKE

Steps:

• 1. To toast the coconut, preheat oven to 225°F. Place coconut on a baking sheet, and place in a oven to bake for 20-30 minutes, turning every ten minutes, until golden brown. Set aside to cool.
• 2. Increase oven temperature to 325°F.
• 3. In a large mixing bowl, beat butter until creamy. Add sugar and rum extract, beating until fluffy. Add eggs, one at a time.
• 4. In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• 5. Pour batter into a thoroughly greased and floured bundt pan. Bake at 325° for 85-90 minutes. NOTE: This makes a very tall cake, and it's OK if it puffs up a bit above the top of your pan.
• 6. Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• 7. For the glaze, whisk the milk, powdered sugar and rum extract until smooth. Drizzle on cooled cake, and immediately sprinkle toasted coconut on top of the glaze.

PINA COLADA POUND CAKE

Steps:

• 5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, starting and ending with the flour mixture. Add coconut extract and vanilla, and beat on medium speed for 3 minutes. Pour the batter into prepared pan. 6. Bake in 325 degrees F oven for 60 minutes or until a wooden pick inserted in the center of the cake comes out clean. Transfer pan to wire rack and cool for about 15 to 20 minutes. Turn out cake onto rack; turn right side up. Cool completely. Prepare glaze: 1. Whisk together lime juice and confectioners' sugar in small bowl until good drizzling consistency. Drizzle over cake. Garnish with shredded coconut and lemon and lime rind. NUTRITION INFORMATION Per Serving: cal. (kcal) 316,