Bring the flavors of summer right to your kitchen with this rich, buttery pound cake. Infused with tropical pineapple juice, coconut milk, and topped with a luscious glaze and toasted coconut flakes, it tastes just like the classic beachside cocktail!

• Prep time: 20 minutes
• Cook time: 60-70 minutes
• Total time: 1 hour 30 minutes
• Yields: 12-16 servings

Ingredients

For the Cake Batter:

• Butter: 1 cup unsalted butter, softened to room temperature
• Sugar: 2 \frac{1}{2} cups granulated sugar
• Eggs: 5 large eggs, room temperature
• Flour: 3 cups all-purpose flour
• Baking Powder: \frac{1}{2} teaspoon
• Salt: \frac{1}{4} teaspoon
• The Liquid/Flavor: \frac{1}{2} cup canned crushed pineapple (with its juice) AND \frac{1}{2} cup coconut milk (or use 1 teaspoon rum extract and 1 teaspoon coconut extract for extra punch)

For the Sweet Glaze:

• Powdered Sugar: 1 \frac{1}{2} cups
• Pineapple Juice or Coconut Milk: 2–3 tablespoons (add gradually until pourable)

For the Topping:

• Shredded Coconut: \frac{1}{2} cup sweetened shredded coconut, toasted
• Garnish: Maraschino cherries

Instructions

Step 1: Prep Your Oven and Pan

1. Preheat your oven to 325°F (165°C). Pound cakes cook best at a slightly lower temperature to ensure the dense batter cooks evenly.
2. Generously grease and flour a 10-inch Bundt pan or tube pan to prevent sticking.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl or using a stand mixer fitted with the paddle attachment, beat the 1 cup of softened butter and 2 \frac{1}{2} cups of sugar together on medium-high speed.
2. Beat for 4–5 minutes until the mixture is light, fluffy, and pale yellow. Do not rush this step, as it incorporates the air needed to make the cake rise.

Step 3: Add the Eggs and Dry Ingredients

1. Reduce the mixer speed to medium and add the 5 large eggs one at a time, beating well after each addition until fully incorporated.
2. In a separate bowl, whisk together the 3 cups of flour, \frac{1}{2} teaspoon baking powder, and \frac{1}{4} teaspoon salt.
3. Alternating between the two, add the flour mixture and your liquid components (crushed pineapple/juice and coconut milk) into the creamed butter. Start and finish with the flour mixture, mixing on low speed just until combined.

Step 4: Bake to Perfection

1. Pour the thick cake batter evenly into your prepared Bundt pan and smooth out the top with a spatula.
2. Bake in the preheated oven for 60–70 minutes.
3. Check readiness by inserting a long toothpick or wooden skewer into the thickest part of the cake—it should come out clean or with just a few moist crumbs.

Step 5: Cool, Glaze, and Garnish

1. Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
2. Carefully invert the pan onto a wire cooling rack to release the cake, then let it cool completely.
3. Make the Glaze: Whisk together the powdered sugar and pineapple juice (or coconut milk) in a small bowl until completely smooth and thick yet pourable.
4. Spoon or pour the glaze generously over the top of the cooled pound cake, letting it drip down the sides.
5. Immediately sprinkle the toasted shredded coconut over the wet glaze so it sticks, and place a maraschino cherry on top for that authentic cocktail look!