Piña Colada Pound Cake 🍍🥥
A tropical twist on classic pound cake—rich, buttery, and flavored with pineapple and coconut. It’s sweet, moist, and great as a dessert or special treat.
Flavor profile
- Pineapple: bright and fruity
- Coconut: creamy and slightly nutty
- Vanilla & butter: classic pound cake richness
Note: Traditional piña colada flavor sometimes uses rum, but this version is alcohol-free (you can use rum extract if desired).
Simple Piña Colada Pound Cake (no alcohol)
Ingredients
- 1 cup (225 g) butter, softened
- 1½ cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup crushed pineapple, well drained
- ½ cup coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- ¾ cup sweetened shredded coconut
Directions
- Cream butter and sugar until fluffy
- Beat in eggs one at a time
- Mix dry ingredients separately
- Alternate adding dry ingredients and coconut milk
- Fold in pineapple and coconut
- Bake at 325°F (165°C) for 60–70 minutes
- Cool before slicing
Optional topping ideas
- Pineapple glaze (powdered sugar + pineapple juice)
- Toasted coconut sprinkle
- Whipped cream and fresh pineapple
If you’d like, I can:
- Make it extra moist
- Turn it into mini loaves or cupcakes
- Create a dairy-free version
