Directions:
Prepare the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan, ensuring all grooves are well-coated for easy release.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Incorporate Eggs and Extracts:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts for flavor.
Add Pineapple and Coconut Milk:
Fold in the crushed pineapple, followed by the coconut milk and pineapple juice. Mix until just combined.
Combine and Mix:
Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and no lumps remain. Fold in the shredded coconut.
Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.
Glaze and Garnish:
Drizzle the glaze over the cooled cake. Sprinkle with shredded coconut for a delightful garnish.
Serve:
Slice and serve your Pina Colada Pound Cake for a sweet tropical escape. Perfect for any occasion!
Prep Time: 20
Discover the Magic of This Simple and Delicious Vegetable Soup Recipe
Exploring the Vintage Becky Porter French Fry Cutter
How To Make Russian Chicken
My Amish buddy dropped by with these fellas at our potluck, and everyone loved them
Spinach, Enoki Mushroom, and Carrot Egg Pancakes
10 tips to keep your car clean at all times
Dull taps, the nightmare of many homes: how to clean them to make them shine again
Shrimp Sausage Dirty Rice
Crispy Scored Potatoes
