Real Recipes From Real Home Cooks ®

tropical pound cake

(4 ratings)
Blue Ribbon Recipe by
susan white
Charlotte, NC

My husband finished his first piece of this and then said think I will have another!!!!

Blue Ribbon Recipe

This cake is buttery, rich, and dense just like a pound cake should be. But, it's so much better. It mimics the flavors of a pina colada with the sweetness of pineapple and coconut. When the cake bakes, a slight crust forms that holds in a buttery, soft cake. Drizzling the warm cake with sweetened coconut milk is the perfect touch and helps keep the cake moist. We had a hard time waiting for this to cool.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For tropical pound cake

  • 5
    eggs, room temperature
  • 2 c
  • 1 c
    butter, unsalted
  • 1/4 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 2 tsp
    rum extract
  • 2 tsp
    pineapple extract
  • 1/2 c
    frozen pina colada drink mix; softened
  • 2 c
    cake flour
  • 1/3 - 1/2 can
    sweetened condensed coconut milk

How To Make tropical pound cake

  • Oven set to preheat.
    Preheat oven to 350. Generously grease and flour a Bundt pan (I actually use a spray with the flour included).
  • Sugar and butter creamed.
    Combine the sugar and butter until creamy and smooth. Add the baking powder, baking soda, and the two extracts.
  • Slowly adding eggs.
    Add the eggs one at a time and mix thoroughly with each addition.
  • Adding pina colada mix to the batter.
    Then add the softened pina colada mix and mix thoroughly.
  • Adding half the flour.
    Add about half of the flour and scrape the sides to make sure it is thoroughly blended.
  • Folding the batter after the remaining flour was added.
    Add the rest of the flour and blend well.
  • Batter poured into the Bundt pan.
    Pour the batter into the prepared pan.
  • Cake baking in the oven.
    Bake for an hour. Check to make sure it is done and remove from oven.
  • Cake turned onto a plate.
    Let cool for 10 minutes. Turn onto a cake plate and let rest for another ten minutes.
  • Drizzling coconut milk over the cake.
    Slowly drizzle the sweetened coconut milk over the top of the cake till it runs down the sides.
  • A slice of Tropical Pound Cake.
    TRY to wait till totally cool to have a slice ...

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