Today is Christian’s mom’s birthday! Since she loves tropical drinks and I love using my Kitchen-Aid, a pina colada pound cake was the perfect fit! I combined the recipes I found here and here to make the perfect cake.
The cake itself is a sour cream pound cake loaded with crushed pineapple, coconut and a splash of rum. After it came out of the oven, I glazed it with more sugar, butter and rum. After that all soaked in, I turned it out and gasped at my own handiwork.
Because I’m impatient, I poured the second glaze on while the cake was hot and it all ran off. I scooped and poured it back on until it looked juuust right. And then, topped it with some lightly toasted coconut. Need a little more detail? Here we go:
Now, the hard part is to not make another one for myself!
Paul Anka Cake (pina colada pound cake)
1 c. butter, softened
3 c. sugar
5 eggs, room temperature
2 t. rum, coconut preferred but I used orange because I had it on hand
3 c. flour
¼ t. baking soda
¼ t. baking powder
¼ t. salt
¾ c. sour cream
1 c. crushed pineapple, drained
½ c. shredded coconut
1 c. sugar
½ c. water
2 T. butter
2 t. rum
2 c. powdered sugar
2 T. milk
1 T. rum
½ c. toasted coconut
Preheat oven to 325. Grease and flour a Bundt pan. Beat butter until creamed. Add in sugar and beat until fluffy. Add eggs, one at the time. Stir in rum. Sift together flour, soda, powder and salt. Add to butter mixture, alternating with sour cream, beginning and ending with flour mixture. Fold in pineapple and coconut. Spread evenly into your Bundt and bake for around 1 hour and 10 minutes. Check at 1 hour so that cake does not over bake. In the last few minutes of baking, prepare glaze 1. Whisk sugar and water together in a saucepan over medium heat. Bring to a boil and allow to boil for one minute. Turn heat off and stir in butter and rum. Once done, remove cake from oven and poke holes all over with a long skewer. Pour glaze 1 all over the top of the cake and allow it to soak in the pan for 25-30 minutes. After glaze 1 soaks in, turn the cake out onto a serving platter and allow to cool completely. While it’s cooling, prepare glaze 2. Whisk together powdered sugar, butter and rum, set aside. Once cake is completely cool, drizzle glaze 2 all over the top and sprinkle with the toasted coconut. Serve and impress.
can’t stop, won’t stop with the mixer