A Pina Colada Pound Cake? Yes, please! 🏝️🍍🍹 This tropical cake combines the flavors of coconut, pineapple, and a hint of rum — perfect for a summer dessert or any time you want to feel like you’re on vacation!
Here’s a simple recipe to make this sweet, moist cake. 🌴
🍍 Pina Colada Pound Cake
Serves: 10–12
Prep Time: 15 minutes
Cook Time: 1 hour–1 hour 10 minutes
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup coconut milk (or whole milk)
- ½ cup pineapple juice
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup finely chopped dried pineapple (optional)
- 2 tbsp dark rum (optional, but adds flavor!)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- 1 tbsp rum (optional)
- 2 tbsp shredded coconut (for garnish)
Instructions
1. Preheat the oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. Mix the dry ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar:
- In a large bowl, beat butter and sugar together with an electric mixer on medium speed for about 4–5 minutes, until light and fluffy.
4. Add eggs and extracts:
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla and coconut extract.
5. Alternate adding the dry ingredients and liquids:
- Gradually add the flour mixture in three parts, alternating with the coconut milk, pineapple juice, and rum (if using). Start and end with the flour mixture. Mix just until combined.
- Stir in the shredded coconut and dried pineapple (if using) with a spatula.
6. Bake the cake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour–1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully remove it from the pan and cool completely on a wire rack.
7. Make the glaze:
- In a small bowl, whisk together the powdered sugar, pineapple juice, and rum (if using).
- Drizzle the glaze over the cooled cake.
- Sprinkle with shredded coconut to garnish.
Tips
- For extra moisture, you can brush the cooled cake with a bit of pineapple juice before adding the glaze.
- If you prefer a non-alcoholic version, you can skip the rum in both the cake and the glaze without losing much flavor.
- You can also add some crushed pineapple in the cake batter for even more tropical flavor — just make sure to drain it well before adding.
This Pina Colada Pound Cake is rich, tropical, and totally irresistible. Perfect for summer gatherings, parties, or as a treat to satisfy your sweet tooth anytime!
Would you like any more tropical-inspired recipes or perhaps a coconut whipped cream topping to go with it? 😋 Let me know!
