@p0und_1t_cak3s: Pina Colada Pound Cake Prep 25 min Bake 75–90 min Yield 12–16 slices Ingredients For the pound cake 1 cup (2 sticks) unsalted butter, softened ½ cup vegetable shortening 2½ cups granulated sugar 5 large eggs, room temperature 3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup cream of coconut, well stirred (such as Coco López; not coconut milk) 1 teaspoon vanilla extract 1 teaspoon coconut extract ½ teaspoon rum extract (optional; for classic piña colada flavor) 1 cup crushed pineapple, very well drained ¾ cup sweetened shredded coconut For the coconut-pineapple glaze 2 cups powdered sugar 2–3 tablespoons cream of coconut 1–2 tablespoons pineapple juice ½ teaspoon coconut extract, optional Optional topping Toasted coconut flakes Small pieces of dried or well-drained pineapple Instructions 1. Prepare the oven and pan Preheat oven to 325°F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. 2. Cream the butter, shortening, and sugar Beat for 4–6 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. 3. Mix the dry ingredients Whisk flour, baking powder, and salt in a separate bowl. Mix vanilla, coconut extract, and optional rum extract into the cream of coconut. 4. Combine the batter Add the flour mixture to the butter mixture in three additions, alternating with the cream of coconut mixture in two additions. Start and finish with flour. Fold in the drained pineapple and shredded coconut just until evenly distributed. 5. Bake Spoon batter into the pan and level the top. Bake for 75–90 minutes, checking at 75 minutes. A long skewer inserted into the center should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil. 6. Cool and glaze Cool in the pan for 15–20 minutes, then invert onto a rack. Whisk the glaze ingredients until pourable. Once the cake is completely cool, drizzle the glaze over it and sprinkle with toasted coconut.

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Sunday 25 October 2026 12:16:27 GMT