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

### Instructions

Let’s get started with making this delicious **Pina Colada Pound Cake**:

#### **Step 1: Preheat and Prepare the Pan**
Preheat your oven to **325°F (165°C)**. Grease and flour a **10-inch bundt pan** (or a 9×5 loaf pan, if you prefer) to ensure your cake comes out easily once it’s baked.

#### **Step 2: Mix the Dry Ingredients**
In a medium bowl, whisk together the **flour**, **baking powder**, and **salt**. Set this aside, as you’ll add it to the wet ingredients later.

#### **Step 3: Cream the Butter and Sugar**
In a large mixing bowl, cream together the softened **butter** and **granulated sugar** using an electric mixer on medium speed. Mix for about 3-4 minutes, or until the mixture is light and fluffy. This step is crucial for creating a tender texture in the pound cake.

#### **Step 4: Add the Eggs and Extracts**
Add the **eggs** one at a time, mixing well after each addition. Then, add the **vanilla extract** and **coconut extract**. Continue mixing until everything is smooth and well incorporated.

#### **Step 5: Incorporate the Dry Ingredients**
Gradually add the dry flour mixture to the butter and sugar mixture in thirds. Alternate adding the flour mixture with the **coconut milk**. Start and end with the flour mixture. Stir gently after each addition to avoid overmixing, which can lead to a dense cake.

#### **Step 6: Add Pineapple and Rum**
Once the batter is well-mixed, gently fold in the **crushed pineapple** (make sure it’s well-drained to prevent excess moisture) and **rum** (if using). The pineapple adds sweetness and moisture to the cake, while the rum gives it that extra tropical punch.

#### **Step 7: Bake**
Pour the batter into your prepared bundt pan and smooth the top. Bake for **50-60 minutes** or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. The cake will be golden brown on top and have a firm, springy texture.

#### **Step 8: Cool and Prepare the Glaze**
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

While the cake cools, prepare the glaze by whisking together the **powdered sugar**, **pineapple juice**, and **rum** (if using) in a small bowl. The glaze should be thick but pourable.

#### **Step 9: Glaze the Cake**
Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides. For added tropical flair, sprinkle some **unsweetened coconut flakes** over the top of the cake.

#### **Step 10: Serve and Enjoy!**
Slice your delicious **Pina Colada Pound Cake** and enjoy! The soft, moist texture paired with the tropical flavors is the perfect way to indulge in a little vacation with every bite.

### Why This Recipe Works

– **Perfect Balance of Flavors**: The combination of coconut milk, pineapple, and rum perfectly mimics the flavor of a piña colada. The coconut extract and rum enhance the tropical vibes, making this cake a slice of paradise.
– **Moist Texture**: The use of coconut milk and crushed pineapple keeps the cake moist, while the butter gives it a rich, tender crumb. It’s a pound cake, but not dense—just perfectly balanced!
– **Tropical Twist on a Classic**: By incorporating the flavors of a piña colada into a traditional pound cake, you get the best of both worlds—an indulgent dessert that feels like a tropical escape, no matter where you are.

### Variations and Customizations

– **No Rum? No Problem**: If you prefer not to use alcohol, you can substitute the rum with **pineapple juice** or even a splash of **coconut extract** for extra flavor.
– **Add Coconut Flakes**: For an even more intense coconut flavor, try adding **sweetened shredded coconut** directly into the batter. It will add texture and extra coconut goodness throughout the cake.
– **Make It into Cupcakes**: If you’re looking for individual servings, this recipe can easily be adapted to make **pina colada cupcakes**. Just reduce the baking time to about **20-25 minutes**.
– **Coconut Icing**: Instead of the glaze, you can frost the cake with a **coconut buttercream icing** for a richer finish.

### Conclusion

**Pina Colada Pound Cake** is the ultimate dessert for anyone who loves tropical flavors. It’s light, moist, and bursting with the sweet and tangy flavors of pineapple and coconut, with just the right amount of rum to give it that signature piña colada twist. Whether you’re serving it at a summer gathering or simply enjoying a slice on a lazy afternoon, this cake is sure to transport you to a tropical paradise, one bite at a time.

Next time you’re craving something indulgent, tropical, and easy to make, treat yourself to this heavenly pound cake. You’ll be transported to an island retreat, no passport required!