Piña Colada Pound Cake
If you’ve ever wished you could enjoy the tropical flavors of a piña colada in cake form, this Piña Colada Pound Cake will make your dreams come true. Rich, buttery, and moist, this cake is infused with coconut and pineapple for a dessert that tastes like a sunny island getaway. Topped with a silky pineapple-coconut glaze and sprinkled with shredded coconut, it’s the perfect cake for summer gatherings, holidays, or anytime you want a slice of paradise at home.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, but highly recommended)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut milk (or whole milk)
- ½ cup crushed pineapple, well drained
- ½ cup shredded sweetened coconut
For the Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons pineapple juice (reserved from crushed pineapple)
- ½ teaspoon coconut extract
For Garnish
- Shredded coconut (toasted or plain)
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or loaf pan, making sure every crease is coated so the cake releases smoothly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar together until light, pale, and fluffy (about 4 minutes with a hand or stand mixer). This step ensures a tender, airy pound cake.
Step 3: Add Eggs and Flavorings
Beat in the eggs, one at a time, scraping down the bowl between additions. Stir in vanilla and coconut extracts for that tropical aroma.
Step 4: Mix Dry Ingredients
In another bowl, whisk flour, baking powder, and salt.
Step 5: Combine Wet and Dry
Add dry ingredients to the butter mixture gradually, alternating with coconut milk. Begin and end with the dry mix. Stir just until smooth.
Step 6: Fold in Fruit
Gently fold in the crushed pineapple (drained well) and shredded coconut until evenly distributed.
Step 7: Bake
Pour batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Step 9: Make the Glaze
Whisk powdered sugar, pineapple juice, and coconut extract until smooth. Adjust thickness by adding more sugar or juice as needed.
Step 10: Glaze and Garnish
Drizzle glaze over the cooled cake. Sprinkle generously with shredded or toasted coconut. Slice and serve.
Pro Tips
- Drain pineapple well: Extra juice can make the cake dense.
- Coconut extract boosts flavor: It’s optional, but it elevates the coconut notes.
- Use room temperature ingredients: This ensures a smooth, lump-free batter.
- Test for doneness: Insert a toothpick in the thickest part of the cake. If it comes out clean, it’s ready.
- Glaze while slightly warm: This helps the glaze sink in while still staying glossy.
Variations
- Piña Colada Rum Cake: Add 1–2 tablespoons of coconut rum to the batter for an island-inspired twist.
- Pineapple-Only Pound Cake: Skip the coconut and double the pineapple for a fruity variation.
- Coconut Cream Dream: Use coconut cream instead of coconut milk for a richer texture.
- Layer Cake Version: Bake the batter in two 8-inch pans, then stack with pineapple cream filling.
- Tropical Fruit Mix: Add diced mango or papaya along with pineapple for extra tropical flavor.
Storage and Reheating
- Room Temperature: Store covered for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap slices tightly in plastic wrap and foil; freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Warm slices in the microwave for 15–20 seconds for a just-baked taste.
Nutritional Information (per slice, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 5 g |
| Carbohydrates | 52 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sugar | 36 g |
| Fiber | 2 g |
| Sodium | 220 mg |
FAQs
Can I use fresh pineapple instead of canned?
Yes, just chop finely and pat dry.
What if I don’t have coconut milk?
You can substitute with whole milk or evaporated milk.
Can I make it ahead of time?
Absolutely. Bake the day before and glaze before serving.
Can I skip the glaze?
Yes, but the glaze adds extra tropical flavor and moistness.
How do I toast coconut for garnish?
Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5–7 minutes until golden.
Serving Ideas
- Pair with fresh pineapple wedges or strawberries.
- Serve with vanilla ice cream for a decadent dessert.
- Add a dollop of whipped cream topped with a cherry for piña colada vibes.
- Drizzle with caramel sauce for a sweet surprise.
Final Thoughts
This Piña Colada Pound Cake is the ultimate tropical dessert. With buttery richness, pineapple sweetness, and coconut flavor in every bite, it brings vacation vibes straight to your kitchen. Whether served at a summer party, holiday celebration, or as an everyday treat, this cake never fails to impress. One slice is never enough — it’s a true taste of paradise.
