Pina Colada Pound Cake

Family Circle

Makes: 16 servings

Prep: 15 mins

Bake: 1 hr at 325°F

Ingredients

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• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 eggs
• 1 container (8 ounces) vanilla yogurt
• 1/4 cup canned crushed pineapple
• 1 teaspoon grated lime rind
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla

Glaze:

• 2 teaspoons fresh lime juice
• 1/2 cup confectioners' sugar

Garnish:

• Shredded sweetened coconut and thin strips of lime and lemon rind

Directions 

Prepare cake:

1. Heat oven to 325 degrees F. Grease a 12-cup Bundt pan. Lightly dust with flour; tap out excess flour.
2. Whisk together flour, baking soda and salt in a medium-size bowl until well mixed.
3. Beat together butter and sugar in second bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition.
4. Mix together yogurt, pineapple and lime rind in small bowl.
5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, starting and ending with the flour mixture. Add coconut extract and vanilla, and beat on medium speed for 3 minutes. Pour the batter into prepared pan.
6. Bake in 325 degrees F oven for 60 minutes or until a wooden pick inserted in the center of the cake comes out clean. Transfer pan to wire rack and cool for about 15 to 20 minutes. Turn out cake onto rack; turn right side up. Cool completely. 

Prepare glaze:

• Whisk together lime juice and confectioners' sugar in small bowl until good drizzling consistency. Drizzle over cake. Garnish with shredded coconut and lemon and lime rind.

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Nutrition Information for Pina Colada Pound Cake Servings Per Recipe: 16

PER SERVING: 316 cal., 13 g total fat (8 g sat. fat), 85 mg chol., 134 mg sodium, 46 g carb. (1 g fiber), 4 g pro.

See Also

• Chocolate Truffle Cake Recipe
• Diabetic Cake Recipes
• Classic Carrot Cake Recipe