Tropical Pina Colada Pound Cake

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• ½ cup crushed pineapple (drained)
• ¼ cup cream of coconut (like Coco Lopez)
• ¼ cup pineapple juice
• 2¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup sour cream
• 1 cup shredded sweetened coconut

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice
• 1 tbsp cream of coconut (optional, for richer flavor)
• Toasted coconut flakes, for garnish (optional)

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
4. Mix in the crushed pineapple, cream of coconut, and pineapple juice until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, pineapple juice, and cream of coconut (if using) until smooth. Drizzle over the cooled cake.
11. Sprinkle with toasted coconut flakes if desired.

Chill slightly or serve at room temperature. This cake gets even better the next day!

Let me know if you want a version with rum for a true cocktail-inspired twist! 🍹