Description
A delightful twist on traditional pound cake, infused with the tropical flavors of piña colada, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
- Fold in the crushed pineapple and vanilla extract.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an added tropical flavor, consider adding sweetened shredded coconut into the batter.
- This cake pairs beautifully with a drizzle of coconut glaze on top.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg