Pina Colada Pound Cake Recipe

If you are longing for a tropical escape in cake form, this Pina Colada Pound Cake Recipe is your golden ticket. Bursting with the flavors of juicy crushed pineapple, creamy coconut milk, and a hint of vanilla, this pound cake captures the sunny spirit of a classic pina colada cocktail. Perfectly dense yet moist, with a luscious glaze that adds just the right touch of sweetness, it’s a dessert that will make you feel like you’re on a beach vacation in every bite. Whether for a special occasion or simply to brighten up your day, this cake is an irresistible crowd-pleaser you’ll want to bake again and again.

Ingredients You’ll Need

This Pina Colada Pound Cake Recipe calls for straightforward ingredients that come together beautifully to create a moist, flavorful cake full of tropical charm. Each element plays its part: butter for richness, pineapple for sweet tang, and coconut for that unmistakable island vibe.

• 1 cup unsalted butter, softened: Provides a creamy base and tender crumb to the cake.
• 2 cups granulated sugar: Sweetens and helps create that classic pound cake texture.
• 4 large eggs: Adds structure and moisture to keep the cake dense yet soft.
• 1 tsp vanilla extract: Brings warmth and depth of flavor to balance the tropical elements.
• ½ tsp coconut extract (optional): Amplifies the coconut flavor for a more authentic pina colada taste.
• ½ cup coconut milk (or whole milk): Adds creaminess and subtle coconut undertones.
• 1 cup crushed pineapple, drained: Injects juicy sweetness and tropical brightness.
• 3 cups all-purpose flour: The foundation that gives the cake its structure.
• 1 tsp baking powder: Helps the cake rise and stay light.
• ½ tsp salt: Enhances all the other flavors.
• 1 cup shredded sweetened coconut: Works into the batter for texture and chewy coconut bursts.
• 1 ½ cups powdered sugar: For the glaze’s silky sweetness.
• 2 tbsp pineapple juice: Adds a punch of fresh pineapple flavor into the glaze.
• 2 tbsp coconut milk (or regular milk): Makes the glaze smooth and luscious.
• ½ tsp vanilla extract: Finishes the glaze with fragrant notes.
• Toasted coconut for garnish (optional): Adds crunch and a pretty, tropical finish.

How to Make Pina Colada Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan thoroughly; this ensures your pound cake will release easily once baked and prevents any sticky mishaps.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This process is key for incorporating air into the batter, which helps give your pound cake its perfect tender texture.

Step 3: Add the Eggs and Flavors

Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract and optional coconut extract to infuse the batter with warm, tropical undertones.

Step 4: Mix in the Wet Ingredients

Fold the coconut milk and the well-drained crushed pineapple into the batter. These ingredients bring moisture and authentic pina colada flavor that make this pound cake stand out.

Step 5: Combine Dry Ingredients and Incorporate

Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this blend to the wet mixture, stirring just enough to combine. Overmixing can lead to a tougher cake, so gentle is the way to go here.

Step 6: Fold in Shredded Coconut

Carefully fold in the shredded sweetened coconut to add delightful texture and bursts of coconut flavor throughout the cake.

Step 7: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too fast, tent it with foil during the last 10 to 15 minutes to keep it from overbrowning.

Step 8: Cool the Cake

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Patience here pays off, as it allows the flavors to settle and the cake to firm up for slicing.

Step 9: Prepare the Glaze

Whisk together powdered sugar, pineapple juice, coconut milk, and vanilla extract in a medium bowl until smooth. Adjust the thickness by adding more liquid as needed; this glaze will add a shiny, flavorful coating that perfectly complements the cake.

Step 10: Glaze the Cake

Once fully cooled, drizzle the glaze generously over the top of the cake. Let it cascade down the sides naturally. For an extra touch, sprinkle toasted coconut on top for both beauty and crunch.

Step 11: Serve and Enjoy

Slice and dive into this tropical delight! This Pina Colada Pound Cake Recipe pairs wonderfully with a hot cup of coffee or tea or as a stunning dessert alongside vanilla ice cream.

How to Serve Pina Colada Pound Cake Recipe

Garnishes

Enhance your cake’s tropical vibe by sprinkling toasted shredded coconut on top. Fresh pineapple slices or even a few maraschino cherries can add a burst of color and make your presentation pop.

Side Dishes

This pound cake is delicious on its own but becomes even more special served with fresh fruit salads featuring mango, papaya, or kiwi. A scoop of coconut or vanilla ice cream makes a decadent companion as well.

Creative Ways to Present

Slice the cake into thick wedges and serve on a decorative platter adorned with pineapple leaves or edible flowers for a festive touch. You can also serve individual slices with a drizzle of rum-spiked whipped cream for an adult twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to three days. This keeps the pound cake moist and fresh without losing any tropical charm.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and foil. It will last for up to three months frozen. Thaw overnight in the refrigerator for best results before glazing and serving.

Reheating

If you prefer a warm slice, gently reheat individual pieces in the microwave for 15 to 20 seconds or pop them in a low oven for a few minutes. Warm cake feels like a comforting hug on the inside.

FAQs

Can I use canned crushed pineapple for this recipe?

Absolutely, just be sure to drain it well to prevent adding extra moisture to the batter, which could affect the cake’s texture.

Is coconut extract necessary?

It’s optional but highly recommended for boosting the coconut flavor, making the pina colada taste more authentic and vibrant.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but be sure to use one that includes xanthan gum for proper structure.

How long does the glaze need to set before serving?

The glaze sets quickly; about 15 to 20 minutes is enough to slightly firm up but it’s lovely when still a little glossy and moist on the cake.

Can I skip the glaze?

Yes, the cake is delicious on its own, but the glaze adds another layer of tangy sweetness that perfectly ties the tropical flavors together.

Final Thoughts

I truly hope you give this Pina Colada Pound Cake Recipe a try because it’s one of those desserts that brings joy with every bite. Whether you’re dreaming of a tropical getaway or just craving something tropical and sweet, this cake will make your day brighter and your taste buds happier. Baking it, sharing it, and savoring it—there’s nothing quite like it!

Print