Pina Colada Pound Cake

Bring a taste of the tropics to your kitchen with this Pina Colada Pound Cake. Inspired by the classic cocktail, this cake blends the sweet flavors of pineapple, coconut, and a hint of rum to create a moist and flavorful dessert. Perfect for summer parties, holiday gatherings, or just because, this cake is a showstopper that’s as beautiful as it is delicious.

Why You’ll Love This Pina Colada Cake

If you’re a fan of tropical flavors, this cake is a dream come true. The combination of pineapple and shredded coconut gives every bite a burst of sweetness and texture, while the buttery pound cake base ensures rich flavor and perfect density. Plus, the light rum glaze adds just the right amount of indulgence. Serve it as a dessert for barbecues, picnics, or even a festive birthday celebration.

Recipe: Pina Colada Pound Cake

Ingredients

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
2 tsp coconut extract (optional for extra flavor)
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup crushed pineapple, drained
½ cup shredded sweetened coconut
½ cup coconut milk or whole milk

For the Glaze:

1 cup powdered sugar
2–3 tbsp pineapple juice or coconut milk
1 tbsp rum or rum extract (optional)
2 tbsp toasted coconut (for garnish)

Instructions

Preheat the Oven: Set oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
Add Eggs and Flavoring: Beat in eggs one at a time, then mix in vanilla and coconut extracts.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix the Batter: Gradually add dry ingredients to the wet mixture, alternating with coconut milk. Gently fold in crushed pineapple and shredded coconut.
Bake: Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Allow the cake to cool for 15 minutes before removing from the pan. Whisk together glaze ingredients and drizzle over the cooled cake. Garnish with toasted coconut.

Tips and Variations

Make It Alcohol-Free: Replace rum with extra pineapple juice or coconut milk.
Extra Moisture: Add 2 tbsp sour cream or Greek yogurt to the batter for extra richness.
Tropical Garnish: Decorate with fresh pineapple slices or maraschino cherries for a festive look.
Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.

Conclusion

This Pina Colada Pound Cake is a delightful dessert that brings the sunshine and tropical vibes straight to your table. With its moist crumb, sweet pineapple flavor, and luscious glaze, it’s the perfect treat for summer or any time you want a little island escape. Pair it with a cup of coffee or a scoop of vanilla ice cream for the ultimate indulgence.