If you love the classic flavors of a pina colada, this Pina Colada Pound Cake will transport you straight to a tropical paradise with every bite. Rich, buttery pound cake meets sweet pineapple, creamy coconut, and a hint of rum-inspired flavor, creating a dessert that feels both indulgent and refreshing. The texture is dense yet tender, just as a proper pound cake should be, while the tropical additions keep it light and vibrant.
I once experimented with using coconut milk instead of regular milk, and the result was incredibly moist with a deeper coconut flavor that truly enhanced the overall experience. Whether you are baking for a summer gathering, a holiday celebration, or simply craving something special with your afternoon coffee, this cake offers the perfect balance of comfort and sunshine-inspired sweetness.
Why You’ll Love This Recipe
This cake delivers classic pound cake richness infused with bright tropical flavors, making it both comforting and unique. It is simple to prepare yet impressive enough for entertaining, and it stays moist for days thanks to the pineapple and coconut combination.
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Pina Colada Pound Cake – A Tropical Escape in Every Slice
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and buttery pound cake infused with tropical pineapple and coconut flavors, finished with a sweet pineapple glaze and toasted coconut for a delicious pina colada-inspired dessert.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) coconut milk
- 1 cup (240 g) crushed pineapple, drained
- 1/2 cup (50 g) sweetened shredded coconut
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons pineapple juice
- 2 tablespoons toasted shredded coconut (for topping)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in the drained crushed pineapple and shredded coconut.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with pineapple juice to form a smooth glaze. Drizzle over cooled cake and sprinkle with toasted coconut before serving.
Notes
- Make sure to drain the pineapple well to avoid excess moisture.
- For extra flavor, brush the warm cake with a little pineapple juice before glazing.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter
Butter forms the rich foundation of any pound cake. Using unsalted butter allows you to control the salt level while ensuring a creamy texture and full flavor.
Granulated Sugar
Sugar sweetens the cake and helps create a tender crumb. Proper creaming with butter incorporates air, giving the cake structure and lightness.
Eggs
Eggs provide structure, moisture, and stability. Adding them one at a time helps maintain a smooth batter and even texture.
All-Purpose Flour
Flour gives the cake its body. Sifting it beforehand can prevent lumps and promote a finer crumb.
Baking Powder
A small amount of baking powder supports the cake’s rise, ensuring it is dense yet not heavy.
Salt
Salt balances the sweetness and enhances the tropical flavors.
Crushed Pineapple
Crushed pineapple adds moisture and natural sweetness. Be sure to drain it well to prevent excess liquid from affecting the batter.
Coconut Milk
Coconut milk deepens the tropical flavor while contributing to a soft, moist texture.
Sweetened Shredded Coconut
Shredded coconut adds texture and bursts of coconut flavor throughout the cake.
Vanilla Extract
Vanilla enhances the overall flavor and complements both pineapple and coconut.
Rum Extract
Rum extract gives the cake its signature pina colada essence without using alcohol.
Directions
Preheat your oven to 325°F (163°C) and grease a standard loaf pan or bundt pan thoroughly. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes. This step is essential for incorporating air into the batter.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rum extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix gently until just combined to avoid overworking the batter. Fold in the drained crushed pineapple and shredded coconut until evenly distributed.
Pour the batter into the prepared pan and smooth the top. Bake for approximately 60–75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For added flair, you may drizzle a simple pineapple glaze over the cooled cake.
Equipment needed : Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
Servings: 10 slices
Preparation time: 20 minutes
Baking time: 60–75 minutes
Total time: Approximately 1 hour 30 minutes
Storage/reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To maintain moisture, wrap slices individually. If desired, warm slices briefly in the microwave for 10–15 seconds before serving.
Variations and Customizations
This Pina Colada Pound Cake can be easily customized to suit different tastes. For a more pronounced pineapple flavor, you can brush the warm cake with a pineapple syrup made from reserved juice and a bit of sugar. I once added toasted coconut on top for extra texture and a nutty finish, and it elevated the presentation beautifully.
If you prefer a boozy version, a small amount of real dark rum can replace the rum extract. For added indulgence, fold in white chocolate chips, which pair wonderfully with coconut.
To make the cake lighter, substitute part of the butter with Greek yogurt. This maintains moisture while slightly reducing richness. For a dairy-free option, plant-based butter and full-fat coconut milk work surprisingly well.
You can also transform this recipe into mini loaves or cupcakes for individual servings, adjusting the baking time accordingly. A cream cheese glaze or coconut frosting can further enhance the tropical character, making the cake suitable for celebrations or special occasions.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Carbohydrates | 52 g |
| Fat | 22 g |
| Saturated Fat | 14 g |
| Fiber | 2 g |
| Sugar | 35 g |
| Sodium | 210 mg |
Values are estimates and may vary depending on specific ingredient brands and quantities used.
Expert Tips & Customizations
Drain Pineapple Thoroughly
Excess liquid can make the cake dense, so press out as much juice as possible.
Cream Butter Properly
Creaming butter and sugar until fluffy ensures a lighter texture.
Do Not Overmix
Overmixing can result in a tough crumb, so mix until just combined.
Use Room Temperature Ingredients
Room temperature eggs and butter blend more smoothly into the batter.
Test for Doneness Carefully
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but chop it finely and drain thoroughly to avoid excess moisture.
Can I freeze this pound cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months.
What pan works best for this recipe?
Both loaf pans and bundt pans work well; adjust baking time as needed.
How do I prevent the cake from sticking?
Grease the pan thoroughly and consider lining loaf pans with parchment paper.
Can I reduce the sugar?
You can slightly reduce the sugar, though it may affect texture and moisture.
Is rum extract necessary?
It enhances the pina colada flavor, but the cake will still taste delicious without it.
Conclusion
Pina Colada Pound Cake captures the essence of a tropical getaway in a rich, buttery dessert. With its combination of pineapple sweetness, coconut creaminess, and classic pound cake texture, it is both comforting and refreshing. Whether served plain, glazed, or dressed up for a celebration, this cake is sure to impress and delight.
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