Pina Colada Pound Cake Recipe

If you love tropical flavors and crave a dessert that feels like a sunny getaway, this Pina Colada Pound Cake is calling your name. It’s as luscious as it sounds: buttery, dense cake brightened with juicy pineapple, creamy coconut milk, and a whisper of rum flavor. Every bite is irresistibly moist with sweet coconut shreds and golden fruit, making it perfect for celebrations or whenever you need a taste of vacation at home. With such an inviting combination, Pina Colada Pound Cake will quickly become your most-requested treat!

this Recipe

Ingredients You’ll Need

The beauty of Pina Colada Pound Cake lies in its simple, easy-to-find ingredients. Each one plays a special role, whether it’s lending richness, tropical flair, or that signature tender crumb you want in every bite.

• Unsalted butter (1 cup): Creates a rich, decadent base and keeps the crumb luxuriously moist.
• Granulated sugar (2 cups): Sweetens the cake and helps achieve that perfect golden crust.
• Large eggs (4, room temperature): Bind everything together and provide classic pound cake structure.
• All-purpose flour (3 cups): The foundation that gives the loaf its satisfying, sliceable texture.
• Baking powder (1 teaspoon): Lends just enough lift to keep the cake from being heavy.
• Salt (1/2 teaspoon): Enhances all the tropical flavors for perfect balance.
• Coconut milk (1 cup): Delivers creamy coconut flavor and keeps the cake extra tender (swap for whole milk with 2 tbsp cream of coconut if needed).
• Crushed pineapple (1/2 cup, drained): Brings a burst of juicy sweetness and a sunny color.
• Shredded sweetened coconut (1/2 cup): Dots each slice with chewy, toasty coconut pieces.
• Vanilla extract (1 teaspoon): Adds aromatic warmth and rounds out the sweet flavors.
• Rum extract (1 teaspoon, optional): Gives a classic pina colada twist without any alcohol.

How to Make Pina Colada Pound Cake

Step 1: Prep Your Pan and Oven

Begin by heating your oven to 325°F (163°C). Generously grease a 10-inch bundt or tube pan with butter or non-stick spray, getting into every nook. A well-greased pan ensures your Pina Colada Pound Cake slides out perfectly shaped and gorgeous.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is pale, creamy, and fluffy. This process, which takes about 3–5 minutes, is key to achieving a cake with a melt-in-your-mouth crumb and lovely rise.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures your batter stays smooth and emulsified, resulting in a uniform, tender pound cake with no streaks or curdling.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the leavening and salt into the flour first guarantees that everything will be evenly distributed for the best texture and flavor in every slice.

Step 5: Combine Dry Ingredients and Coconut Milk

Add the dry mixture to the butter mixture in three parts, alternating with the coconut milk. Start and finish with the flour mixture, and mix just until each addition disappears. This classic method keeps the cake rich and prevents overmixing, so your Pina Colada Pound Cake stays tender.

Step 6: Stir in the Tropical Flavors

Now the fun part: fold in the drained crushed pineapple, sweetened shredded coconut, vanilla extract, and rum extract if using. These ingredients infuse the batter with sweet, fruity, coconutty goodness—absolutely essential for a true pina colada vibe!

Step 7: Fill the Pan and Smooth the Batter

Pour the batter evenly into your prepared pan, smoothing the top for a level bake. Pound cake batters are thick, so a spatula makes this task easy. Your kitchen will already be filled with the delicious scent of coconut and pineapple.

Step 8: Bake to Perfection

Slide the pan into the preheated oven and bake for 60–70 minutes. Start checking at the hour mark. The cake is done when a toothpick inserted in the center comes out clean, possibly with a few moist crumbs but no wet batter. The aroma of baking coconut and pineapple is your reward as you wait.

Step 9: Cool and Unmold

Let the cake cool in its pan for 10 minutes to set the structure, then carefully turn it out onto a wire rack to cool completely. A little patience here means your Pina Colada Pound Cake will slice beautifully and look absolutely stunning.

How to Serve Pina Colada Pound Cake

Garnishes

I love dressing up Pina Colada Pound Cake with an easy pineapple glaze (a simple blend of powdered sugar and pineapple juice does wonders) and a sprinkle of toasted coconut flakes. Fresh pineapple wedges or maraschino cherries are also fun and fitting for a tropical look.

Side Dishes

This cake is delicious all on its own, but pairing it with sides like a fresh fruit salad, tangy lemon curd, or a scoop of coconut or vanilla ice cream elevates it to new heights. The chilly, creamy sidecar next to a thick, buttery slice is absolutely divine.

Creative Ways to Present

If you’re entertaining, try slicing your Pina Colada Pound Cake and arranging the pieces on a platter with tropical flowers or palm leaves for that resort-worthy feel. For a casual treat, cube the cake and layer it in parfait glasses with whipped cream and diced pineapple for a stunning trifle.

Make Ahead and Storage

Storing Leftovers

Pina Colada Pound Cake keeps beautifully! Wrap any leftovers tightly in foil or plastic wrap and store at room temperature for up to three days. The flavors only deepen, and the crumb stays moist—a bonus for make-ahead bakers.

Freezing

To freeze, wrap individual slices or a whole cooled cake tightly in plastic, then in foil. Place in a zip-top bag and freeze for up to three months. Thaw at room temperature, and the texture and flavor will be as dreamy as freshly baked.

Reheating

For a warm treat, microwave individual slices for about 10-15 seconds. If you prefer, place slices on a baking sheet, cover with foil, and reheat at 300°F (150°C) until just warmed through. This refreshes the cake and brings those tropical aromas right back.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Just finely chop or crush fresh pineapple, making sure to drain off any excess juice so it doesn’t make the cake too moist. The fresh fruit adds an extra pop of flavor and juiciness.

Is rum extract necessary for Pina Colada Pound Cake?

No worries if you don’t have rum extract—it’s totally optional. It adds a hint of that classic pina colada flavor, but you’ll still get incredible tropical taste from the coconut, pineapple, and vanilla alone.

What kind of coconut milk works best?

Full-fat canned coconut milk is best for richness and flavor, but you can substitute whole milk plus 2 tablespoons of cream of coconut for similar creaminess and sweetness if that’s easier to find.

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

Be generous when greasing your pan—make sure every crevice is well-coated with butter or non-stick spray. For extra insurance, you can dust the pan lightly with flour or finely shredded coconut after greasing.

Can I make this pound cake gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep an eye on texture; gluten-free batters may require a touch more liquid if they seem too thick.

Final Thoughts

If you’re dreaming of a slice of sunshine any time of the year, this Pina Colada Pound Cake is just the ticket. It’s one of those recipes you’ll want to share with friends, savor with family, and keep in your regular dessert rotation. Bake it once, and you’ll be hooked—so preheat that oven and bring a taste of the tropics home!