Ingredients
For the Pound Cake:
2 ½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
½ cup (120ml) coconut milk
½ cup (120ml) crushed pineapple, drained
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 tablespoon dark or light rum (optional)
For the Glaze:
1 cup (120g) powdered sugar
2 tablespoons pineapple juice
1 tablespoon coconut milk
Optional Toppings:
Sweetened shredded coconut, toasted
Maraschino cherries
Fresh pineapple slices
Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
Step 4: Add Eggs
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Step 5: Combine Wet Ingredients
Mix the coconut milk, crushed pineapple, coconut extract, vanilla extract, and rum in a small bowl.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry mixture.
Mix until just combined. Avoid overmixing, as it can affect the cake’s texture.
Step 7: Pour Batter and Bake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Prepare the Glaze
In a small bowl, whisk together powdered sugar, pineapple juice, coconut milk, and rum (if using) until smooth. Adjust the consistency by adding more sugar or liquid as needed.
Step 10: Decorate and Serve
Drizzle the glaze over the cooled pound cake.
Garnish with toasted coconut, cherries, and pineapple slices for a festive presentation.
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