Pina Colada Pound Cake

Don't we all wish we could spend an evening in the tropics? A frozen drink, warm breeze and the sand in our toes. Fortunately for me, I'm less than two months from a trip to Puerto Rico (without the kids!), but I wanted to get a jump start. We're having a little BBQ tonight with Adam's co-worker and since she's a lover of all things coconut, I thought we would give this a try. I love pound cakes! They are versatile and flavorful. This one incorporates coconut, pineapple and rum extract to give us the taste of the tropics I was seeking. A bonus for me was the fact that it's based around dry cake mix so you don't have to dirty up the whole kitchen! And less dishes too! This recipe makes two loaf pans, so you can always pass the second on to a friend.

Ingredients:

(Adapted from Betty Crocker)

1 box yellow cake mix

2 large eggs

1 can unsweetened coconut milk

2 tsp rum extract 

1/2 cup shredded coconut, sweetened 

8 oz can crushed pineapple

1 cup powdered sugar 

Start by draining the pineapple juice into a bowl, set aside. In a large bowl or stand mixer, mix together the cake mix, eggs, coconut milk, and rum extract until smooth. Fold in the shredded coconut and drained pineapple. Pour the batter into 2 prepared loaf pans. Bake at 350 for 45-55 minutes. Let the cakes cool completely before removing them from the pans. While the cakes are cooling, mix together the reserved pineapple juice and powdered sugar until a thick glaze forms. After you remove the cooled cakes, drizzle on the glaze. Enjoy! 

Haley decided to give me something to do while the cakes baked.