Name: Delicious Piña Colada Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American / Tropical
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 cup crushed pineapple with juice; 1 cup sweetened shredded coconut; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1/2 cup whole milk or buttermilk; 1 cup powdered sugar (for glaze); 2 tablespoons coconut milk (for glaze); Extra pineapple chunks and shredded coconut for garnish

This Delicious Piña Colada Pound Cake is like a tropical getaway baked into a single, luscious slice. Infused with the sunny sweetness of pineapple and a kiss of creamy coconut, it brings the spirit of a beachside cocktail straight to your dessert plate. Whether you’re craving a summer-inspired treat or need a unique addition to your next brunch table, this moist, rich cake is guaranteed to impress.

Drizzled with a smooth coconut glaze and topped with flecks of shredded coconut and juicy pineapple chunks, every bite offers a balance of vibrant flavor and comforting pound cake texture. It’s easy enough to whip up for a casual gathering, yet beautiful and flavorful enough to serve for special occasions. Think luau parties, Easter brunches, or even rainy days when you need a bit of sunshine on your fork.

Preparation Phase & Tools to Use

Creating a Piña Colada Pound Cake requires just a few kitchen essentials, but each plays a key role in perfecting the texture and appearance of your cake:

9-inch Bundt or Cake Pan: Ensures even baking and provides that classic pound cake shape with slightly crisp edges.
Electric Mixer or Stand Mixer: Creaming the butter and sugar thoroughly is vital for the cake’s light texture; a mixer makes that effortless.
Mixing Bowls: Use separate bowls for wet and dry ingredients to prevent overmixing, which can make the cake dense.

Rubber Spatula: Ideal for gently folding in the crushed pineapple and scraping down the sides of the bowl.
Cooling Rack: Helps the cake cool evenly and prevents the bottom from becoming soggy.

These simple tools ensure that the finished cake is soft, flavorful, and beautifully presented.

Ingredients for the Delicious Piña Colada Pound Cake

Each ingredient in this tropical pound cake brings something essential to the flavor or structure of the bake:

Unsalted Butter – Adds richness and moisture; creaming it properly is key for texture.
Granulated Sugar – Provides sweetness and helps create a light crumb when whipped with butter.

Eggs – Serve as the binding agent while adding richness and structure.
All-Purpose Flour – Gives the cake its form and holds everything together.
Baking Powder – Lends a gentle rise, keeping the cake from being too dense.

Crushed Pineapple (with juice) – Brings intense tropical flavor and moisture.
Sweetened Shredded Coconut – Enhances the island flavor and adds texture.
Coconut Extract – Boosts that beachy coconut profile.

Vanilla Extract – Rounds out the sweetness and enhances overall flavor.
Whole Milk or Buttermilk – Keeps the crumb soft and tender.
Powdered Sugar & Coconut Milk (for glaze) – Combine to form a silky topping that completes the piña colada vibe.

How To Make the Delicious Piña Colada Pound Cake

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour your cake or Bundt pan thoroughly to ensure easy release.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This step creates air pockets for a lighter texture.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition to fully incorporate them.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder.

Step 5: Mix the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the coconut extract and vanilla extract.

Step 6: Fold in Pineapple and Coconut

Gently fold in the crushed pineapple (with juice) and shredded coconut. Use a rubber spatula to avoid overmixing.

Step 7: Bake

Pour the batter into your prepared pan. Bake for 55-65 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a rack.

Step 8: Glaze and Garnish

Once the cake is fully cooled, whisk together powdered sugar and coconut milk for a glaze. Drizzle generously over the cake and top with extra pineapple bits and shredded coconut.

How to Serve and Store Your Delicious Piña Colada Pound Cake

Serve this cake slightly chilled or at room temperature for the best flavor experience. The glaze firms up slightly when chilled, offering a delightful contrast to the moist, rich interior. It’s perfect for pairing with a scoop of vanilla ice cream or even a tropical fruit salad.

To store, cover the cake tightly with plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 2 months. Be sure to thaw at room temperature before serving for best results.

Frequently Asked Questions

How do I prevent the cake from sticking to the pan?

Use a generous layer of butter or baking spray and dust with flour. A nonstick Bundt pan also helps release the cake easily.

Can I use fresh pineapple instead of canned?

Yes, but make sure it’s finely chopped and juicy. If it’s too dry, the cake may lose some of its moisture.

Is it okay to skip the coconut extract?

You can skip it, but it really intensifies the tropical flavor. If omitted, consider using more shredded coconut or a bit of rum extract.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready. The top should also be golden and slightly springy to the touch.

Can I turn this into cupcakes or a loaf cake?

Absolutely! Just adjust baking times: cupcakes may need around 20-25 minutes, and a loaf cake 45-55 minutes depending on pan size.

What can I use instead of coconut milk for the glaze?

You can use regular milk, heavy cream, or even pineapple juice. Each brings a different touch to the glaze flavor.

Want More Cake Ideas with a Tropical Twist?

If you love this Delicious Piña Colada Pound Cake, you’ll want to try these fruity and coconut-infused favorites too:

Pineapple Coconut Dream Cake – A dreamy, layered dessert that melts in your mouth.

Strawberry Crunch Pound Cake – Perfect for berry lovers with a fun crunch topping.
2-Ingredient Pineapple Cake – Super simple and full of tangy pineapple flavor.
Carrot Pound Cake with Vanilla Glaze – Rich, spiced, and topped with a silky glaze.

Easy Sweet Chili Chicken – A sweet and savory dish that pairs beautifully with tropical cakes.

Save This Recipe for Later

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And let me know in the comments how yours turned out. Did you keep the coconut glaze classic or add your own flair? Maybe a splash of rum?

I love hearing how others bring their own touch to these recipes. Drop your questions, share your twists, and let’s make every bake better together!

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Delicious Piña Colada Pound Cake

Author: Olivia McKenney

Total Time: 1 hour 15 minutes
Yield: 10–12 servings
Diet: Vegetarian

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Description

This Delicious Piña Colada Pound Cake brings tropical flavor to your kitchen with sweet pineapple, coconut, and a buttery pound cake base. Glazed with a coconut milk icing and garnished with pineapple and shredded coconut, it’s perfect for celebrations or any day that needs a bit of sunshine.