1️⃣ Prep & Preheat
Preheat oven to 325°F (165°C).
Grease and flour a 10-12 cup Bundt pan (or two loaf pans).
2️⃣ Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~5 mins).
Add eggs one at a time, mixing well after each.
3️⃣ Mix Dry Ingredients
Whisk together flour, baking powder, and salt.
4️⃣ Combine Wet & Dry
Alternate adding dry ingredients and coconut milk to the butter mixture.
Fold in pineapple, vanilla, and coconut extract (don’t overmix!).
5️⃣ Bake to Perfection
Pour batter into prepared pan.
Bake 60-75 mins (until a toothpick comes out clean).
Cool 15 mins in pan, then transfer to a wire rack.
6️⃣ Glaze & Garnish
Whisk glaze ingredients until smooth, then drizzle over cooled cake.
Sprinkle with toasted coconut flakes for crunch!
💡 Pro Tips for Success
✔ Use room-temperature ingredients for even mixing.
✔ Don’t overbake—check at 60 mins!
✔ Toast coconut flakes for extra flavor & texture.
✔ Make ahead—this cake tastes even better the next day!
🔄 Delicious Variations
🍹 Virgin Version – Skip the rum, use pineapple juice.
🍦 Serve with Ice Cream – Vanilla or coconut for extra decadence!
🍯 Brown Sugar Swirl – Add a cinnamon-brown sugar layer before baking.
❓ FAQs
Q: Can I use fresh pineapple?
A: Yes! Just chop finely and drain excess juice.
Q: How long does it last?
A: 3-4 days at room temp (covered) or freeze for up to 3 months.
Q: Can I make cupcakes?
A: Yes! Bake at 350°F for 20-25 mins.
🎯 Final Tip: Double the Recipe!
This cake disappears fast—make two and freeze one for later!
👇 Save this recipe for your next tropical treat! (Tag a friend who needs a vacation in cake form! 🏝️)
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✔ Longer, engaging content (Easy to expand with tips & variations).
✔ SEO-optimized (Targets "piña colada cake," "tropical desserts").
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Want me to tweak anything or upgrade another recipe? Let me know! 😊
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