Pina Colada Pound Cake

This is a divine recipe that i found on the shugary sweets website. it makes an impressive presentation, so it's great for an occasional treat or for a special occasion.

Steps

To toast the coconut , preheat oven to 225f place coconut on a baking sheet , and place in a 225 oven.

Bake for 20-30 minutes , turning every ten minutes until golden brown.

Set aside.

Increase oven temperature to 325f.

In a large mixing bowl , beat butter until creamy.

Add sugar and rum flavoring , beating until fluffy.

Add eggs , one at a time.

In a small bowl , mix together flour , baking soda , baking powder and salt.

Slowly add flour mixture to the large mixing bowl , alternating with sour cream until fully mixed.

Fold in crushed pineapple.

Pour batter into a well greased and floured bundt pan.

Bake at 325 for 85-90 minutes.

Remove bundt pan from oven and allow to cool about 15 minutes in pan.

Invert onto a wire rack and cool completely.

For the glaze , whisk the milk , powdered sugar and rum flavoring until smooth.

Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.

Ingredients

butter, granulated sugar, rum flavoring, eggs, flour, baking soda, baking powder, kosher salt, sour cream, crushed pineapple, milk, powdered sugar, sweetened coconut