Pina Colada Pound Cake – your tropical paradise in every bite!

### Instructions

**Step 1: Preheat Your Oven**
Start by preheating your oven to **350°F (175°C)**. Grease and flour a **10-inch bundt pan** or use a non-stick spray to make sure your cake comes out easily after baking.

**Step 2: Cream the Butter and Sugar**
In a large bowl, **cream together the softened butter and granulated sugar** until the mixture is light and fluffy. This should take about 3-5 minutes using a hand mixer or stand mixer. The better you cream the butter and sugar, the fluffier and lighter the cake will be.

**Step 3: Add Eggs and Flavorings**
Add the **eggs one at a time**, beating well after each addition. Once all the eggs are incorporated, add the **vanilla extract**, **coconut extract**, and **rum**. Mix until everything is combined. The rum adds that signature tropical kick, while the extracts bring out the coconut and vanilla flavors.

**Step 4: Mix in the Dry Ingredients**
In a separate bowl, combine the **all-purpose flour**, **baking powder**, and **salt**. Gradually add the dry ingredients to the butter mixture, alternating with the **crushed pineapple** (drained) and **shredded coconut**. Be sure to start and end with the dry ingredients. Mix everything together until just combined, but don’t overmix, as that can make the cake dense.

**Step 5: Bake the Cake**
Pour the batter into your prepared bundt pan and spread it evenly. Bake in the preheated oven for about **50-60 minutes**, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and firm to the touch. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

**Step 6: Prepare the Rum Glaze**
While the cake is cooling, you can prepare the **rum glaze**. In a small bowl, whisk together the **powdered sugar**, **pineapple juice**, **rum**, and **vanilla extract** until smooth. You want the glaze to be smooth and pourable, so feel free to add more pineapple juice or rum to achieve your desired consistency.

**Step 7: Glaze the Cake**
Once the cake has cooled completely, drizzle the **rum glaze** over the top. You can let the glaze drip down the sides for a beautiful presentation. The glaze adds a shiny, sweet finish that enhances the tropical flavor and makes the cake even more irresistible.

**Step 8: Serve and Enjoy!**
Slice and serve your **Pina Colada Pound Cake** as a sweet treat for your next gathering. The cake pairs wonderfully with a cold drink, a scoop of vanilla ice cream, or just on its own as a tropical snack.

### Tips and Variations

– **Coconut Milk Instead of Rum**: If you want a non-alcoholic version, you can skip the rum and replace it with an extra splash of **coconut milk** for that tropical coconut flavor.
– **Add Pineapple Chunks**: For an extra burst of pineapple flavor, consider folding in small chunks of fresh or canned pineapple to the batter along with the shredded coconut. It will add texture and even more fruitiness to your cake.
– **Top with Toasted Coconut**: For extra crunch and flavor, top the cake with **toasted coconut flakes** right before serving.
– **Make Cupcakes**: If you prefer cupcakes over a full cake, you can make this recipe in a cupcake tin. Simply adjust the baking time, baking for about 18-20 minutes or until a toothpick comes out clean.

### Why You’ll Love Pina Colada Pound Cake

This **Pina Colada Pound Cake** brings all the best flavors of a tropical cocktail into a comforting, homemade cake. The **pineapple and coconut** provide a delightful sweetness, while the **rum glaze** adds just the right amount of adult indulgence. Whether you’re serving it at a party, enjoying it with a cup of coffee, or simply satisfying a sweet craving, this cake offers a slice of paradise with every bite!

It’s **moist**, **flavor-packed**, and the perfect balance of tropical flavors that will transport your taste buds to the beach. And the best part? It’s easy to make, even for beginners!

### Final Thoughts

If you’re looking for a cake that transports you to a tropical paradise, look no further than this **Pina Colada Pound Cake**. It’s the ideal dessert for anyone who loves the flavors of coconut, pineapple, and rum. With a soft, moist texture, and a sweet rum glaze, every bite is a reminder of a carefree beach vacation. Treat yourself and your loved ones to this tropical delight, and enjoy the sweet taste of paradise all year long!