1 C (2 sticks) unsalted Butter, at room temperature
2 C Sugar
4 Eggs
1-8oz container Vanilla Yogurt
1/4 C Crushed Pineapple
1 tsp grated Lime Rind
1 tsp Coconut Extract
1/2 tsp Vanilla
2 tsp Fresh Lime Juice
1/2 C Confectioners' Sugar
Instructions
Prepare cake- heat oven to 325. Grease a 12-cup Bundt pan. Lightly dust with flour; tap out excess flour.
Whist together flour, baking soda and salt in a medium sized bowl until well mixed.
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.
Mix together yogurt, pineapple and lime rind in small bowl.
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.
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.
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.
Originally Submitted
1/6/2011
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