Pina Colada Pound Cake

1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract, coconut extract (if using), and pineapple juice.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the crushed pineapple and shredded coconut.
3. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, coconut milk, and rum (if using) until smooth and pourable.
Adjust consistency by adding more coconut milk if needed.
5. Glaze and Garnish:
Drizzle the glaze over the cooled cake, letting it drip down the sides.
Garnish with toasted coconut, pineapple chunks, or cherries for a festive touch.
Serve and Enjoy:
Slice and serve your Pina Colada Pound Cake with a cup of coffee or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 4 days.
☀️ Tropical tip: Add a splash of rum to the batter for an extra punch of island flavor! 🌴🍍