Pina Colada Pound Cake

Oh, the Pina Colada Pound Cake. It’s a slice of sunshine that honestly saved my last summer barbecue when the skies decided to open up. There I was, all set to impress with my grill skills, and what do you know? The rain laughed right in my face. But here’s the thing – this cake, with its tropical vibes and rich, moist crumb, turned a washout into a luau. It’s got that “vacation in a bite” magic, you know?

And let me tell you, I’ve had my share of kitchen mishaps. The first time I attempted this cake, it was a disaster of epic proportions. The center was so undercooked it was practically a drink! But, after a few tweaks and a lot of taste-testing (the best part, let’s be honest), I’ve perfected it. My neighbor, who’s a total foodie, swears it’s better than any dessert she’s had on the islands. So grab your apron, and let’s get baking!

Ingredients

Now, about those ingredients…

• 2 cups all-purpose flour (trust me, brand does matter – I’m a King Arthur loyalist)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened (learned this the hard way: room temp is non-negotiable)
• 1 and 1/4 cups granulated sugar
• 3 large eggs, room temperature (another game changer!)
• 1/2 cup sour cream
• 1/4 cup canned coconut milk
• 1/4 cup pineapple juice (fresh is best, but honestly, the can stuff is fine)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (if you can find it, if not, up the vanilla)
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped canned pineapple, well drained

Instructions

Alright, here we go. And remember – if I can do this after my epic failures, so can you.

1. Preheat your oven to 325°F (don’t be like me and accidentally set it to broil).
2. Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Using a stand mixer or a hand mixer, cream together the butter and sugar until light and fluffy (about 3 minutes).
5. Add eggs one at a time, beating well after each addition and scraping down the bowl.
6. Mix in sour cream, coconut milk, pineapple juice, vanilla extract, and coconut extract until well combined.
7. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
8. Fold in the shredded coconut and chopped pineapple.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. (Watch out for over-browning – tent with foil if needed!)
11. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips & Tricks

But here’s the thing – even with a solid recipe, you’ve gotta be prepared for those curveballs. So here are my top tips:

• Coconut milk can be tricky; shake the can well before measuring.
• Don’t skip the sour cream! It makes the cake super moist. (I didn’t believe it at first, but it’s true.)
• If the top is browning too quickly, tent with aluminum foil. (Learned that one after a particularly crispy top.)
• Got leftovers? Wrap them up tightly, and they’ll stay moist for days. If you want to keep it longer, this cake freezes beautifully.

FAQ

Got questions? I’ve got answers (and probably a story to go with ’em).

Q: Can I substitute the sour cream?
A: Absolutely, Greek yogurt is a great swap. Just make sure it’s full-fat for the best texture. (Tried low-fat once, it’s just not the same.)

Q: Is there a non-alcoholic version for the kiddos?
A: You bet! The cake is already non-alcoholic, but if you’re topping it with a pina colada glaze (rum optional), just leave the rum out. The kids won’t know the difference.

Q: Can I use fresh pineapple instead of canned?
A: For sure! Just chop it finely, and give it a good pat down with paper towels to remove excess moisture. (Soggy cake is a no-go.)

Now, let’s wrap this up with a little cultural story. This cake is more than just a recipe to me; it’s a slice of nostalgia. My mom always said that food could transport you, and she was right. One bite and I’m back on the beaches of Hawaii, where I first fell in love with the flavors of pina colada. It’s a reminder of sun-kissed days, laughter with friends, and the joy of sharing something homemade. Whether it’s a rainy day pick-me-up or the highlight of your backyard bash, this Pina Colada Pound Cake is a celebration in every slice.

So, whether you’re a baking novice or a seasoned pro, I hope this cake brings a little joy and a lot of flavor to your table. Just remember, the best recipes are the ones made with love (and maybe a little bit of coconut). Happy baking!