Pina Colada Pound Cake

• Produce

  • 1 cup Pineapple

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 cup Flour
  • 3 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 2 cup Powdered sugar
  • 5 tsp Rum flavorer

• Nuts & Seeds

  • 1 cup Coconut, sweetened toasted

• Dairy

  • 1 cup Butter, unsalted
  • 2 tbsp Milk
  • 3/4 cup Sour cream

Found on shugarysweets.com

Ingredients

• 1 cup unsalted butter, softened
• 3 cup granulated sugar
• 5 eggs
• 3 cup flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup sour cream
• 1 cup crushed pineapple, drained
• 2 tsp rum flavoring
• 2 Tbsp milk
• 2 cup powdered sugar
• 1 Tbsp rum flavoring
• 1 cup sweetened coconut (toasted)

Directions

• Toast coconut by laying on baking sheet and putting in a 225 degree oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside. 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. Its 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!