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.
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
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 9-inch Bundt or cake pan thoroughly.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour and baking powder.
5. Gradually mix dry ingredients into the creamed mixture, alternating with milk.
6. Stir in the coconut extract and vanilla extract.
7. Fold in crushed pineapple (with juice) and shredded coconut gently using a spatula.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 55–65 minutes or until a toothpick inserted comes out clean.
10. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack.
11. Mix powdered sugar and coconut milk to make glaze.
12. Once the cake is cool, drizzle glaze over the top.
13. Garnish with extra pineapple and shredded coconut before serving.
Notes
Use room-temperature butter and eggs to ensure even mixing and a smoother batter.
Don’t skip the coconut extract—it deepens the flavor beautifully.
Let the cake cool completely before glazing to avoid melting the glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: piña colada cake, pineapple coconut pound cake