Pina Colada Pound Cake Recipe
This Pina Colada Pound Cake is the very definition of sunshine on a plate! Imagine the delicious creaminess of a classic pound cake studded with juicy pineapple and shredded coconut, swirled with hints of vanilla, all crowned in a sweet-tart pineapple glaze and toasted coconut. If you love tropical flavors or want to transport your taste buds to a breezy island getaway, this dessert will absolutely win your heart (and everyone else’s at the table). Whether you bake it for a special gathering or a weeknight treat, the fresh, vibrant flavor of Pina Colada Pound Cake is guaranteed to bring smiles.
Ingredients You’ll Need
Great desserts start with quality, purposeful ingredients, and every single item here brings something special to the Pina Colada Pound Cake. From creamy butter to sweet pineapple and coconut extras, each one ensures a tender crumb and unforgettable flavor.
- Unsalted butter (1 cup, softened): Ensures a rich, moist cake with that melt-in-your-mouth texture.
- Granulated sugar (2 cups): Sweetens the cake and helps with that perfect pound cake crumb.
- Large eggs (4): Bring structure and richness, making the cake tender yet sturdy.
- Vanilla extract (1 tsp): Adds a warm, aromatic base that complements the tropical notes.
- Coconut extract (½ tsp): Intensifies the coconut flavor for that true Pina Colada experience.
- All-purpose flour (2 ½ cups): Provides the backbone for the cake’s structure.
- Baking powder (1 tsp): Gives the batter just the right lift so it’s never too dense.
- Salt (½ tsp): Balances the sweetness and heightens all the tropical flavors.
- Crushed pineapple, drained (½ cup): Bursts with juicy, fruity flavor—be sure it’s well-drained to avoid sogginess.
- Sweetened shredded coconut (½ cup): Adds texture and that signature coconut sweetness in every bite.
- Pineapple juice (¼ cup): Brightens up the batter with tropical zing and also flavors the glaze.
- Cream of coconut (¼ cup): Supercharges the coconut flavor and makes the crumb extra moist; don’t swap in coconut milk!
- Sour cream (¼ cup): Makes the cake beautifully tender and keeps it from drying out.
- For the glaze: powdered sugar (1 cup) & pineapple juice (2–3 tbsp): Whisked together for a glossy, pineapple-kissed drizzle.
- Toasted coconut (for garnish): Sprinkled on top, it adds beautiful crunch and more coconut goodness.
How to Make Pina Colada Pound Cake
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 325°F (163°C) so it’s perfectly preheated when you’re ready to bake. Take a 10-inch Bundt pan and generously grease and flour every nook—this helps the cake pop out flawlessly and keeps the shape looking gorgeous.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and almost pale in color. This step introduces air, making your Pina Colada Pound Cake extra tender.
Step 3: Add the Eggs and Flavors
Add the eggs one by one, beating well after each. Then pour in the vanilla and coconut extracts. The extracts are what make the flavor “pop” and transform this from an ordinary cake to a true Tropical treat!
Step 4: Combine the Dry Ingredients
In a second bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt, so the cake rises just the right amount and every bite tastes balanced.
Step 5: Alternate Wet and Dry
With your mixer on low, gradually add the dry mixture to the creamed butter, alternating with pineapple juice, cream of coconut, and sour cream. This alternating method keeps the batter smooth and prevents over-mixing—so important for a soft pound cake!
Step 6: Fold in Pineapple and Coconut
Gently fold in the well-drained crushed pineapple and sweetened shredded coconut until evenly distributed. This is when the Pina Colada Pound Cake truly comes together, with flecks of fruit and coconut throughout.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). The kitchen will start smelling like a Caribbean vacation!
Step 8: Cool and Glaze
Let your cake rest in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. For the glaze, whisk together the powdered sugar and pineapple juice until glossy and smooth, drizzle generously over the cooled cake, and sprinkle with toasted coconut for the perfect Pina Colada Pound Cake finishing touch.
How to Serve Pina Colada Pound Cake
Garnishes
Dress up each slice with a flurry of toasted coconut, a bright maraschino cherry, or even a pineapple wedge on the side. A sprinkle of fresh lime zest or a tiny umbrella can add even more tropical flair for parties and potlucks!
Side Dishes
Go all in on the vacation vibe and serve your Pina Colada Pound Cake with a scoop of coconut ice cream, a bowl of fresh mango, or a tropical fruit salad. Even a small dollop of whipped cream and a handful of berries make a delightful pairing. Coffee or iced tea topped with a wedge of lime rounds out your dessert spread beautifully.
Creative Ways to Present
You can slice the cake and arrange the pieces in a spiral on a platter, top each with mini paper umbrellas for a fun island theme, or even serve individual slices in cocktail glasses with extra glaze and pineapple tidbits. For celebrations, try shaping the glaze into little “waves” or writing a sunny message for your guests right on the cake.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Pina Colada Pound Cake moist by wrapping slices tightly in plastic wrap or storing them in an airtight container at room temperature for up to 3 days. The flavors seem to meld and become even richer after the first day!
Freezing
This cake freezes beautifully! Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. Wait until thawed to glaze and garnish for the best texture and freshest flavor.
Reheating
If you prefer your slice warm, pop it in the microwave for 10–15 seconds. This brings the tropical aromas back to life and makes the cake extra soft. Just avoid overheating, as you don’t want to dry it out—especially if there’s glaze on top.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple—just chop it finely and drain it thoroughly to remove excess juice. Too much moisture could affect the cake’s texture, so pat it dry before adding to the batter.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is much sweeter and thicker than coconut milk; it’s made for desserts and adds incredible richness and flavor. For authentic Pina Colada Pound Cake, always use cream of coconut rather than coconut milk.
How do I know when the cake is done?
Check for doneness by inserting a toothpick into the thickest part of the cake—it should come out clean or with just a few moist crumbs. The surface should be golden, and the cake will smell beautifully aromatic.
Can I make this cake gluten-free?
Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. Just make sure your baking powder is gluten-free as well, and watch the baking time as it may vary slightly.
Is there a way to make mini Pina Colada Pound Cakes?
Mini Bundt pans or even loaf pans work wonderfully. Reduce the bake time (start checking at 30–35 minutes for mini cakes) and adjust glaze amounts accordingly. These make adorable gifts or party favors!
Final Thoughts
If you’re craving a dessert that tastes like pure escape, you have to try this Pina Colada Pound Cake. It’s the cake I turn to when I want to celebrate—or when I just need a pick-me-up with a tropical twist. I hope it brings as much joy to your kitchen as it does to mine! Happy baking!
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Pina Colada Pound Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of a Piña Colada Pound Cake, a delightful fusion of pineapple and coconut in a moist and rich bundt cake. Perfect for summer gatherings or anytime you crave a taste of the islands.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup crushed pineapple (drained)
- ½ cup sweetened shredded coconut
- ¼ cup pineapple juice
- ¼ cup cream of coconut
- ¼ cup sour cream
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- toasted coconut for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Combine dry and wet ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, cream of coconut, and sour cream. Mix until just combined.
- Add pineapple and coconut: Fold in the crushed pineapple and shredded coconut. Pour the batter evenly into the prepared bundt pan.
- Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Prepare glaze: Whisk together powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake and top with toasted coconut if desired.
Notes
- Make sure the crushed pineapple is well-drained to avoid excess moisture in the batter.
- Cream of coconut adds richness and authentic piña colada flavor—don’t substitute with coconut milk.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
