Name: Piña Colada Pound Cake – Moist Tropical Pound Cake
Ingredients: 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ cups unsalted butter, softened; 2 ¾ cups granulated sugar; 6 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup crushed pineapple, well drained; ½ cup coconut milk (or whole milk); 1 cup shredded sweetened coconut; 1 ½ cups powdered sugar; 2–3 tablespoons pineapple juice or coconut milk; ½ teaspoon vanilla extract

Ingredients

Scale

For the Pound Cake

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 cup crushed pineapple, well drained
½ cup coconut milk (or whole milk)
1 cup shredded sweetened coconut

For the Tropical Glaze (Optional)

1 ½ cups powdered sugar
2–3 tablespoons pineapple juice or coconut milk
½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Pan and Oven

Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are coated to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.

Step 4: Add Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Finish the Batter

On low speed, alternate adding the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Gently fold in the crushed pineapple and shredded coconut until just combined.

Notes

Pound cakes bake slowly. Avoid opening the oven during the first hour. If the top browns too quickly, tent loosely with foil during the last 20 minutes. Drain pineapple thoroughly to prevent excess moisture.