Pina Colada Pound Cake

Name: Pina Colada Pound Cake
Total time: P1H10M
Yield: 16
Cuisine: Fusion
Ingredients: butter; sugar; eggs; flour; baking powder; light cream (half&half); coconut rum; pineapple; coconut; sugar; pineapple juice; water; coconut rum

Pina Colada Pound Cake recipe

Yield

16 servings

Prep

15 min

Cook

50 min

Ready

70 min

Ingredients

Amount	Measure	Ingredient	Features
1	cup	butter softened
2	cups	sugar
5	large	eggs
2 ⅓	cups	all-purpose flour
1 ½	teaspoons	baking powder
¾	cup	light cream (half&half)
¼	cup	coconut rum	*
8	ounces	pineapple crushed, drained, reserve liquid
1	cup	coconut shredded	*
Glaze
1	cup	sugar
2	ounces	pineapple juice
1	ounce	water
1	ounce	coconut rum	*

Trans-fat Free, Good source of fiber

Directions

CAKE: Preheat oven to 350℉ (180℃).

Grease and flour bundt pan.

Cream butter and sugar; add eggs one at a time.

Beat 4 minutes.

Alternately beat in flour, baking powder and liquids, beating well.

Stir in pineapple and coconut.

Bake 40 to 50 minutes, until tested done.

GLAZE: Boil sugar, pineapple juice and water for 2 minutes.

Add coconut rum and pour over warm cake.

Sprinkle with more coconut flakes if desired.

Note: Alternative way to make this cake: Before stirring in pineapple and coconut, You can add half batter into pan, place pineapple and coconut over batter, then add remaining half batter over. Then bake until done.