Pina Colada Pound Cake

Pina Colada Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk.
4. Fold in the crushed pineapple and shredded coconut until well combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
   Tips:

• For an extra tropical twist, drizzle the cooled cake with a glaze made from powdered sugar, coconut milk, and a splash of rum.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
  Prep time: 20 minutes
  Cook time: 60-70 minutes
  Total time: 1 hour 30 minutes
  Calories: 380 calories per serving (12 servings)