Transport yourself to the tropics with this ultra-moist, buttery pound cake infused with pineapple, coconut, and a hint of rum—just like the classic cocktail!
Ingredients
For the Cake:
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1½ cups (3 sticks / 340g) unsalted butter, softened
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2 cups (400g) granulated sugar
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5 large eggs, room temperature
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3 cups (375g) all-purpose flour
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½ tsp baking powder
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½ tsp salt
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½ cup (120ml) coconut milk (full-fat for best flavor)
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¼ cup (60ml) crushed pineapple, drained (save juice for glaze!)
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1 tbsp dark rum (or 1 tsp rum extract) optional but recommended
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1 tsp vanilla extract
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½ cup (50g) shredded sweetened coconut
For the Pineapple Glaze:
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1 cup (120g) powdered sugar
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2 tbsp reserved pineapple juice (or coconut milk)
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1 tbsp rum (optional)
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Toasted coconut flakes (for garnish)
Instructions
1. Prep & Preheat
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-12 cup Bundt pan (or two loaf pans).
2. Make the Cake Batter
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Cream butter and sugar until light and fluffy (~5 mins).
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Add eggs one at a time, mixing well after each.
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In a separate bowl, whisk flour, baking powder, and salt.
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Alternate adding dry ingredients and coconut milk to the batter.
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Fold in pineapple, rum, vanilla, and shredded coconut.
3. Bake
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Pour batter into prepared pan and bake 60-75 minutes (until a toothpick comes out clean).
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Cool in pan 15 mins, then invert onto a wire rack.
4. Glaze & Serve
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Whisk together powdered sugar, pineapple juice, and rum until smooth.
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Drizzle over cooled cake and top with toasted coconut.
Why You’ll Love It
☀️ Tropical flavors in every bite—like a vacation in cake form!
☀️ Dense yet tender crumb (thanks to the pound cake method).
☀️ Stays moist for days (if it lasts that long!).
Tips & Variations
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Non-alcoholic: Skip the rum or use pineapple juice.
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Extra coconutty: Toast the shredded coconut before adding to batter.
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Serve with: Whipped cream and fresh pineapple slices.
Perfect for summer parties, brunch, or anytime you need a taste of paradise! 🌴🍹