Pina Colada Poundcake
Source of Recipe
Family Circle Magazine
List of Ingredients
Cake:
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
Shredded sweetened coconut and thin strips of lime and lemon rind
Recipe
. Prepare cake: Heat oven to 325°. 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° 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.
7. 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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