Everyone's favorite tropical beverage turned into a scrumptious and easy pound cake! Pina Colada Pound Cake is full of pineapple flavor and topped with a coconut glaze.
Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.
In a large mixing 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 mixtures to mixing bowl, alternating with sour cream until fully 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 very big cake that will puff up over the top of your pan. It's okay.
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. ENJOY!
Notes
This Pina Colada Pound Cake can be made a day or two ahead of time and will stay moist and delicious as long as you store it covered. The glaze does a perfect job helping the cake keep from drying out.
This pound cake freezes beautifully, too. Make big slices, wrap them individually in wax paper (or parchment). Put the individually wrapped slices in a ziploc or air-tight container and freeze them. Bring them out of the freezer to thaw (about one hour) and enjoy.