Description
A tropical-inspired pound cake infused with coconut and pineapple, topped with a luscious glaze and toasted coconut.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons coconut milk (for glaze)
- 1/4 cup shredded coconut (for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare a 9×5-inch loaf pan by greasing it and lining with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar in a larger bowl until light and fluffy, about 3-4 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- Combine wet ingredients in another bowl: coconut milk, crushed pineapple, rum extract, and vanilla extract.
- Alternate adding the dry and wet mixtures to the butter mixture, starting and ending with the dry mix.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and coconut milk for the glaze and drizzle over the cooled cake.
- Garnish with shredded coconut.
Notes
This cake can be baked a day in advance to enhance flavors. Store in an airtight container for up to five days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg