Pina Colada Pound Cake

Pina Colada Pound Cake
Servings: 16 Prep 15 mins Bake 325°F 1 hr


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 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
  • 2 teaspoons fresh lime juice
  • 1/2 cup confectioners sugar
  • Sugared fruit, rind

Make It


1. Heat oven to 325 degrees F. Grease a 12-cup bundt pan. Dust with flour.

2. Whisk flour, baking soda and salt in medium-size bowl. In second bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition.

3. Mix together yogurt, pineapple, lime rind, coconut extract and vanilla. Beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, until smooth. Pour into pan.

4. Bake in 325 degrees F oven for 60 minutes or until a wooden pick inserted in center comes out clean. Transfer pan to wire rack; cool for about 15 minutes. Turn out cake onto rack; turn right side up. Cool.


5. Whisk lime juice and confectioners sugar until good consistency. Drizzle over cake. Top with garnish.