Pina Colada Pound Cake with a delightful glaze on top

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.

Mix Dry Ingredients and Wet Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.

Add Pineapple and Rum:

Gently fold in the crushed pineapple and rum, if using.

Pour and Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool:

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Preparing the Glaze:

Mix Glaze Ingredients:

In a small bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and rum, if using, until smooth.

Glaze the Cake:

Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Enjoy your Pina Colada Pound Cake! It should be moist, flavorful, and perfect for any tropical-themed gathering