Few desserts evoke the carefree spirit of a tropical vacation like a Pina Colada Pound Cake. This luscious cake takes inspiration from the classic cocktail, combining flavors of pineapple, coconut, and a hint of rum for a dessert that feels like a getaway in every bite.
The Pina Colada Pound Cake is perfect for any occasion. Whether you’re hosting a backyard barbecue, celebrating a special event, or simply indulging your sweet tooth, this cake brings a touch of island flavor to your table. Its moist texture and vibrant tropical notes are complemented by a sweet, tangy glaze, making it a surefire hit with anyone who tries it.
Bringing Tropical Flavor to Life
At the heart of this cake are ingredients that define the Pina Colada. Coconut milk and shredded coconut infuse it with a rich, creamy texture, while crushed pineapple adds bursts of natural sweetness. If you’re feeling adventurous, a splash of rum gives it an authentic cocktail twist. For those who prefer alcohol-free desserts, pineapple juice works just as well, ensuring the cake retains its sunny, tropical charm.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1/2 cup crushed pineapple, drained
1/2 cup coconut milk
1/4 cup pineapple juice (substitute for rum)
1/2 cup sweetened shredded coconut
For the Glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice (adjust for desired consistency)
1/4 cup shredded coconut for garnish
Directions:
Prepare the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan, ensuring all grooves are well-coated for easy release.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Incorporate Eggs and Extracts:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts for flavor.
Add Pineapple and Coconut Milk:
Fold in the crushed pineapple, followed by the coconut milk and pineapple juice. Mix until just combined.
Combine and Mix:
Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and no lumps remain. Fold in the shredded coconut.
Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth and pourable.
Glaze and Garnish:
Drizzle the glaze over the cooled cake. Sprinkle with shredded coconut for a delightful garnish.
Serve:
Slice and serve your Pina Colada Pound Cake for a sweet tropical escape. Perfect for any occasion!
Prep Time: 20
