Piña Colada Pound Cake
Serves 8-10
Ingredients
For Cake
- 1 cups (2 sticks) butter, softened
- 3 cups sugar
- 5 large eggs
- 3 cups all-purpose flour, sifted
- ½ tsp baking powder
- ¾ cup heavy cream
- ½ cup light rum
- 1 cup canned crushed pineapple
- 1 cup sweetened shredded coconut
Serving Suggestions
- 1 cup sweetened whipped cream
- 1 tbsp light rum
- 1 cup sweetened shredded coconut, toasted (view How-To)
Equipment
- nonstick cooking spray
- bundt pan or loaf pan
How-to
Prepare Batter & Bake
- Preheat oven to 350°
- In a stand mixer, cream together butter and sugar on medium speed until fluffy
- Add eggs, one at a time until all have been incorporated
- Sift flour and combine in a separate bowl with the baking powder
- Alternate adding the flour mixture with heavy cream to the creamed butter-sugar, starting with the flour and ending with the flour
- Add rum and mix on low speed until incorporated. Stop mixer and gently fold in pineapple and coconut
- Coat a bundt pan or loaf pan with nonstick cooking spray
- Pour batter into pan and bake 1 hour, or until an inserted toothpick removes clean (leave in oven for additional time, if needed)
- Cool completely before inverting and removing from pan
Serving Suggestions
- Mix sweetened whipped cream and rum together
- For toasted coconut, preheat oven to 350° and spread a layer of shredded coconut on a greased cookie sheet. Bake 10 minutes
- To serve, slice cake, add a dollop of whipped cream and toasted coconut (optional)