Pina Colada Pound Cake
Description
Have your island treat in a dessert. A delicious, gorgeous cake that is so huge you may want to save some for later. No problem, just cut big slices, wrap them individually in wax or parchment paper, put the wrapped slices in an air-tight container or zip
Ingredients
Cake:
1 cu. unsalted butter, softened
3 cu. sugar
5 eggs
3 cu. flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. kosher salt
3/4 cu. sour cream
1 cu. crushed pineapple, drained
2 tsp. rum flavoring
Glaze:
2 tbl. milk
2 cu. powdered sugar
1 tbl.rum flavoring
1 cu. sweetened coconut (toasted)
Directions
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Toast coconut on baking sheet in a 225 degree oven. Bake for 20-30 minutes, turning every 10 minutes until golden brown. Set aside.
In a large bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to mixing bowl, alternating with sour cream until mixed. Fold in crushed pineapple.
Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a big cake that will puff up over the top of your pan. Don't worry. Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut.