Pina Colada Pound Cake
Pina Colada Pound Cake recipe
Yield
16 servingsPrep
15 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 552 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 177 | ml |
light cream (half&half)
|
|
| 59 | ml |
coconut rum
|
* |
| 231.2 | ml/g |
pineapple
crushed, drained, reserve liquid |
|
| 237 | ml |
coconut
shredded |
*
|
| Glaze | |||
| 237 | ml |
sugar
|
|
| 57.8 | ml/g |
pineapple juice
|
|
| 28.9 | ml/g |
water
|
|
| 28.9 | ml/g |
coconut rum
|
* |
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.
