Pina Colada Poundcake

Makes: 16 servings at 26o each. Prep: 15 minutes. Bake: at 325 degrees for 60 minutes.
Makes 16
Prep 15 m
Bake 60 m






Prepare cake:

  1. 1 of 6 Heat oven to 325 degrees F. Grease a 12-cup Bundt pan. Lightly dust with flour; tap out excess flour.
  2. 2 of 6 Whisk together flour, baking soda and salt in a medium-size bowl until well mixed.
  3. 3 of 6 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. 4 of 6 Mix together yogurt, pineapple and lime rind in small bowl.
  5. 5 of 6 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. 6 of 6 Bake in 325 degree 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:

  1. 1 of 1 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.
Nutrition Information for Pina Colada Poundcake
Servings Per Recipe: 16
Per Serving: 316 kcal cal., 1 g fiber, 134 mg sodium, 46 g carb., 13 g Fat, total, 85 mg chol., 8 g sat. fat, 4 g pro.