If you’ve ever wished you could enjoy the tropical flavors of a piña colada in cake form, this Piña Colada Pound Cake will make your dreams come true. Rich, buttery, and moist, this cake is infused with coconut and pineapple for a dessert that tastes like a sunny island getaway. Topped with a silky pineapple-coconut glaze and sprinkled with shredded coconut, it’s the perfect cake for summer gatherings, holidays, or anytime you want a slice of paradise at home.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, but highly recommended)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut milk (or whole milk)
- ½ cup crushed pineapple, well drained
- ½ cup shredded sweetened coconut
For the Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons pineapple juice (reserved from crushed pineapple)
- ½ teaspoon coconut extract
For Garnish
- Shredded coconut (toasted or plain)
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or loaf pan, making sure every crease is coated so the cake releases smoothly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar together until light, pale, and fluffy (about 4 minutes with a hand or stand mixer). This step ensures a tender, airy pound cake.
Step 3: Add Eggs and Flavorings
Beat in the eggs, one at a time, scraping down the bowl between additions. Stir in vanilla and coconut extracts for that tropical aroma.
Step 4: Mix Dry Ingredients
In another bowl, whisk flour, baking powder, and salt.
Step 5: Combine Wet and Dry
Add dry ingredients to the butter mixture gradually, alternating with coconut milk. Begin and end with the dry mix. Stir just until smooth.
Step 6: Fold in Fruit
Gently fold in the crushed pineapple (drained well) and shredded coconut until evenly distributed.
Step 7: Bake
Pour batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Step 9: Make the Glaze
Whisk powdered sugar, pineapple juice, and coconut extract until smooth. Adjust thickness by adding more sugar or juice as needed.
Step 10: Glaze and Garnish
Drizzle glaze over the cooled cake. Sprinkle generously with shredded or toasted coconut. Slice and serve.
Pro Tips
- Drain pineapple well: Extra juice can make the cake dense.
- Coconut extract boosts flavor: It’s optional, but it elevates the coconut notes.
- Use room temperature ingredients: This ensures a smooth, lump-free batter.
- Test for doneness: Insert a toothpick in the thickest part of the cake. If it comes out clean, it’s ready.
- Glaze while slightly warm: This helps the glaze sink in while still staying glossy.
Variations
- Piña Colada Rum Cake: Add 1–2 tablespoons of coconut rum to the batter for an island-inspired twist.
- Pineapple-Only Pound Cake: Skip the coconut and double the pineapple for a fruity variation.
- Coconut Cream Dream: Use coconut cream instead of coconut milk for a richer texture.
- Layer Cake Version: Bake the batter in two 8-inch pans, then stack with pineapple cream filling.
- Tropical Fruit Mix: Add diced mango or papaya along with pineapple for extra tropical flavor.
