Pina Colada Pound Cake is luscious and indulgent with coconut, pineapple, and rum. It definitely makes any party more festive!
– 3 sticks unsalted butter, softened (339g) – 3 cups white sugar (600g) – 5 large eggs, room temperature – 3 cups All Purpose Flour (not self-rising) (375g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt (3g) – 1 cup sour cream (242g) – 15.25 oz (or 20 oz) – 1 teaspoon vanilla extract (4g) – 2½ teaspoons coconut extract (10g) – 1 cup flaked – ¼ cup white rum (61g) – ¼ cup water (61g) – 1 cup sugar (200g) – 1 stick unsalted butter (113g) – 2 cups confectioners sugar – 3-4 Tablespoons milk – pinch of salt – 1 teaspoon coconut extract (4g)
Ingredients
Before baking at 350°F, butter and flour a bundt pan.Drain pineapple: Remove smashed pineapple from the can and sieve over a bowl. A spoon gently pushes crushed pineapple in the strainer to release juice.
Set aside drained pineapple.Reserve all-purpose flour, baking powder, and salt in a separate bowl.Mix butter on medium speed (with paddle attachment if using a stand mixer) until smooth. Add sugar slowly and mix on medium until frothy (3–5 minutes).
Mix after adding each egg.Combine sour cream, 1¼ cups drained crushed pineapple, coconut extract, and vanilla extract in a small bowl or measuring cup. Alternate adding flour and sour cream to the butter, sugar, and egg mixture on low speed.
Prepare and finish using dry ingredients. I add flour three times and sour cream twice. Only mix until mixed.Stir in coconut. Fill bundt pan with batter.Complete baking at 350 degrees for 60–65 minutes. Bake times vary.
Watch the cake near 1 hour and add time as needed. It's ready when a toothpick or spear comes out clean or with damp crumbs.In the last 15 minutes of baking, make rum glaze.
Mix sugar, butter, water, and rum in a saucepan over low heat until butter melts. Increase heat to medium and whisk regularly until boiling. If you don't stir, it may boil over. Remove after 3 minutes of boiling.
This sauce will be poured on after the cake is taken out of the oven and left in the pan. Put the cake in the pan and pour the warm sauce over it. Wait 15 minutes.
.When the sauce has set after 15 minutes, flip the cake plate/pedestal over and place it on top of the cake pan. The cake plate should now be facing up, and the pan should be on top. To get to the cake, take the cake pan off.
Stir ingredients in a small bowl until smooth. If overly thick, add milk or rum. Use more confectioners sugar if too thin.Drizzle over cooled pound cake. (I spooned my into a piping bag with a clipped tip for control.)
Add flaked coconut to the cake's icing and garnish with maraschino cherries if desired.This cake can be stored at room temperature in an airtight container or dome.
The cherries on top should be chilled and added shortly before serving. Removing this cake from the fridge 2-3 hours before serving improves its flavor and texture.
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