Pina Colada Pound Cake

Yield
16 servingsPrep
15 minCook
50 minReady
70 minIngredients
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.
Comments
This is it!...I was looking for something special to bake for this holiday season..love this recipe