Piña Colada Pound Cake (Page 2 ) | July 3, 2025
Annonce:
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Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the coconut milk and pineapple juice, beginning and ending with the flour. Mix until just combined.
- Stir in the crushed pineapple, shredded coconut, vanilla extract, coconut extract (if using), and rum (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and pineapple juice (or coconut milk) until smooth. Drizzle over the cooled cake.
- Sprinkle with toasted coconut flakes for garnish, if desired.
Tip: For extra piña colada flavor, brush the warm cake with a bit of rum mixed with pineapple juice before glazing!
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