One of my goals for 2014 is to bake a different pound cake each month of the year.
Both of the pound cakes I’ve made this summer have been inspired by refreshing summer drinks. In June, I baked a Lemonade Pound Cake, the least favorite of the year; and this month I tackled a recipe based on a favorite summer beverage of adults…a Pina Colada Pound Cake. This one did not disappoint!
I found the original recipe on Shugary Sweets, a blog devoted to “easy to make dinners and desserts, along with a few ‘over the top’ sweets” written by a mom of four. While I’d make some minor changes in the recipe, the Pina Colada Pound Cake not only tasted great, but looked just as good as the photographs on the Shugary Sweets site. That’s the sign of a well written recipe!
The first step of the recipe calls for the coconut to be toasted for 30 minutes in a 225° oven. While the coconut was toasting, I made the batter for the cake, step 2 of the recipe. According to Shugary Sweets, the cake preparation should take about 15 minutes, but it took me a full 30 minutes which worked out pretty well since I needed to wait for the coconut to come out of the oven anyway.
- 1/2 cup sweetened coconut (half as much as original recipe)
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 eggs
- 3 cups flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sour cream
- 1 cup crushed pineapple, drained
- 2 tsp rum flavoring
- 2 Tbsp milk
- 2 cups powdered sugar
- 1/2 Tbsp rum flavoring (different than the original recipe)
- 1/2 cup sweetened, toasted coconut (different from original recipe)
I found the cake did not need to bake an hour and 25 minutes in my oven. I set the timer for 1 hour 15 minutes, and it was ready so make sure you check early in case your oven bakes more quickly like mine.
The glaze was by far the best consistency of any I’ve made up to this point, yet it’s the one part of the recipe I’d change. The original recipe called for one tablespoon of rum flavoring, but I felt the taste was too strong. To compensate, I doubled the recipe to cut the rum in half. Next time, I’ll reduce the rum flavoring to 1/2 tablespoon, and I wonder if using rum instead of rum flavoring would work just as well…it would definitely be cheaper. I also changed the amount of coconut to 1/2 cup since I used less than half of what I toasted.