Pina Colada Pound Cake
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup crushed pineapple, drained
– 1/4 cup coconut milk
– 1 teaspoon vanilla extract
– 1/2 cup shredded sweetened coconut
– 1/4 cup chopped macadamia nuts (optional)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in crushed pineapple, coconut milk, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in shredded coconut and macadamia nuts if using.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use fresh pineapple for a brighter, more natural flavor.
To toast shredded coconut, bake it in a single layer at 350°F for 5-7 minutes, stirring halfway through.
Pina Colada Pound Cake
