Piña Colada Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup crushed pineapple, well-drained

1 cup sweetened shredded coconut

2 tsp coconut extract (or vanilla if preferred)

½ cup pineapple juice (from the can or fresh)

For the Coconut-Pineapple Glaze:

2 cups powdered sugar

2–3 tbsp pineapple juice (for thinning)

½ tsp coconut extract

¼ cup shredded coconut, toasted (for garnish)

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy (about 4 minutes).

Add eggs one at a time, beating well after each. Stir in coconut extract.

Gradually add dry ingredients, alternating with pineapple juice, mixing until just combined.

Fold in crushed pineapple and shredded coconut.

Pour batter into prepared pan, smoothing the top.

Bake 65–75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, pineapple juice, and coconut extract until smooth and pourable.

Adjust consistency by adding more juice (thinner) or sugar (thicker).

Drizzle glaze generously over the cooled cake.

Sprinkle toasted coconut on top for crunch and extra flavor.