WW Pina Colada Pound Cake

Introduction

WW Pina Colada Pound Cake is a delightful, tropical-inspired dessert that brings the flavors of the classic cocktail into a moist and fluffy cake. This recipe balances the rich taste of coconut, the sweetness of pineapple, and a hint of rum flavor, all while being mindful of your Weight Watchers (WW) points. Perfect for summer gatherings, birthday celebrations, or a special treat any time of year, this pound cake is not only delicious but also aligns with your health goals. In this comprehensive guide, you’ll find a detailed recipe, nutritional information, and helpful tips to create this luscious dessert.

Ingredients

For the Cake

  • 1 ½ cups all-purpose flour: You can use whole wheat flour for a healthier option.
  • 1 teaspoon baking powder: For leavening.
  • 1/2 teaspoon baking soda: For additional rise.
  • 1/4 teaspoon salt: Enhances flavor.
  • 1/2 cup unsweetened applesauce: Acts as a fat replacement.
  • 1/2 cup granulated erythritol: A zero-calorie sweetener; adjust to taste.
  • 1/4 cup light coconut milk: For a creamy texture.
  • 1/4 cup crushed pineapple: Drained; adds moisture and flavor.
  • 2 large egg whites: For structure and fluffiness.
  • 1 teaspoon vanilla extract: Enhances flavor.
  • 1 teaspoon coconut extract: For a deeper coconut flavor.
  • 1 tablespoon rum extract: Optional, for that classic piña colada taste.

For the Glaze (Optional)

  • 1 cup powdered erythritol: For sweetness.
  • 2 tablespoons light coconut milk: Adjust for consistency.
  • 1/2 teaspoon vanilla extract: For flavor.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf pan (9×5 inches)
  • Cooling rack
  • Sifter (for powdered erythritol)

Instructions

Step 1: Preheat the Oven

  1. Prepare the Oven: Preheat your oven to 350°F (175°C). This ensures even baking.
  2. Prepare the Loaf Pan: Grease your loaf pan with non-stick spray or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  1. Combine Flour and Leavening Agents: In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. This step helps to aerate the flour and ensures even distribution of the leavening agents.

Step 3: Mix the Wet Ingredients

  1. Whisk the Wet Ingredients: In a separate large bowl, combine the applesauce, erythritol, light coconut milk, crushed pineapple, egg whites, vanilla extract, coconut extract, and rum extract (if using).
  2. Mix Until Smooth: Use an electric mixer or whisk to blend the ingredients until well combined and smooth.

Step 4: Combine Wet and Dry Ingredients

  1. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients.
  2. Stir Until Just Combined: Use a rubber spatula to fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Bake the Cake

  1. Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 6: Prepare the Glaze (Optional)

  1. Mix the Glaze: In a small bowl, whisk together the powdered erythritol, light coconut milk, and vanilla extract until smooth. Adjust the coconut milk to reach your desired glaze consistency.
  2. Drizzle Over Cake: Once the cake is completely cool, drizzle the glaze over the top for added sweetness and a touch of elegance.

Nutritional Information (Per Serving, Assuming 12 Servings)

  • Calories: 110
  • Total Fat: 1.5 g
    • Saturated Fat: 1 g
  • Carbohydrates: 23 g
    • Dietary Fiber: 1 g
    • Net Carbs: 22 g
  • Protein: 2 g
  • Sugar: 2 g
  • SmartPoints: 3 points per serving on the WW program (without glaze).

Tips for Success

  1. Use Ripe Pineapple: For the best flavor, use fresh pineapple when possible. If using canned, make sure to drain it thoroughly to avoid excess moisture.
  2. Room Temperature Ingredients: Ensure that all ingredients, particularly the egg whites and coconut milk, are at room temperature for better incorporation.
  3. Avoid Overmixing: When combining wet and dry ingredients, mix just until combined to keep the cake light and fluffy.
  4. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Variations

  • Add Coconut Flakes: For extra texture, fold in unsweetened shredded coconut into the batter before baking.
  • Change the Fruit: Experiment with other tropical fruits, such as mango or banana, to create your unique version.
  • Add Nuts: For added crunch, consider folding in chopped walnuts or pecans.

Serving Suggestions

  • Tropical Brunch: Serve the pound cake alongside a tropical fruit salad for a delightful brunch spread.
  • With Whipped Topping: Pair it with a dollop of light whipped cream or coconut whipped cream for a decadent treat.
  • Coffee Companion: Enjoy a slice with your morning coffee or tea for a delicious start to your day.

Conclusion

WW Pina Colada Pound Cake is a refreshing and indulgent dessert that beautifully captures the flavors of the tropics while remaining friendly to your weight loss journey. With its moist texture and tropical sweetness, it’s a cake that can be enjoyed on special occasions or as a delightful everyday treat. Follow this detailed guide to create a delicious pound cake that will impress friends and family alike. Embrace the flavors of summer and indulge in this guilt-free dessert that’s sure to become a favorite!