pina colada pound cake

Name: Pina Colada Pound Cake
Prep time: 45 min
Cook time: 1 h 25 min
Yield: 12
Cuisine: Caribbean
Ingredients: 1 cup(s) butter, softened; 3 cup(s) granulated sugar; 2 teaspoon(s) rum extract; 5 large eggs; 3 cup(s) all-purpose flour; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) kosher salt (i used regular table salt); 3/4 cup(s) sour cream; 1 cup(s) crushed pineapple, drained; - butter or non-stick cooking spray (for pan); ## GLAZE:; 2 tablespoon(s) milk; 2 cup(s) confectioner's sugar; 1 tablespoon(s) rum extract; 1 cup(s) sweetened coconut, toasted

51 Pinches

Vickie Parks

Renton, WA

Updated on Jul 26, 2014

This is a positively divine recipe that makes an impressive presentation, so it's great for an occasional treat or for a special occasion.

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prep time 45 Min

cook time 1 Hr 25 Min

method Bake

yield 12 serving(s)

Ingredients

1 cup butter, softened
3 cups granulated sugar
2 teaspoons rum extract
5 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt (i used regular table salt)
3/4 cup sour cream
1 cup crushed pineapple, drained
- butter or non-stick cooking spray (for pan)
GLAZE:
2 tablespoons milk
2 cups confectioner's sugar
1 tablespoon rum extract
1 cup sweetened coconut, toasted

How To Make pina colada pound cake

Step 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.

Step 2

Increase oven temperature to 325°F.
Step 3

In a large mixing bowl, beat butter until creamy. Add sugar and rum extract, beating until fluffy. Add eggs, one at a time.
Step 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.
Step 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.
Step 6

Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
Step 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.
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