Pina Colada Pound Cake Recipe

If you’ve ever wished you could capture the carefree, tropical vibes of a beach vacation in a single slice of cake, then this Pina Colada Pound Cake Recipe is your dream come true. Bursting with luscious pineapple, creamy coconut, and an irresistible moist texture, this cake brilliantly marries the classic pound cake’s richness with the bright, sunny flavors of a pina colada cocktail. It’s like a tropical getaway for your taste buds, perfect for any time you want to add a little island magic to your dessert table.

Ingredients You’ll Need

This Pina Colada Pound Cake Recipe relies on a handful of beautiful, simple ingredients that each play a starring role. From the creamy butter that gives it that tender crumb to the luscious cream of coconut that brings authentic sweetness and tropical flair, every item here is essential to achieving that perfect balance of flavor and texture.

• Unsalted butter (1 cup, softened): Provides moisture and richness, forming the cake’s luscious base.
• Granulated sugar (2 cups): Sweetens the cake just right, helping with texture and browning.
• Large eggs (4): Build structure and help the cake rise beautifully.
• Sour cream (1/2 cup): Adds moisture and a subtle tang that brightens the flavor.
• Crushed pineapple (1/2 cup, drained): Brings juicy tropical sweetness and fruity freshness.
• Cream of coconut (1/4 cup): The heart of that pina colada magic, providing rich, creamy coconut flavor (don’t confuse with coconut milk!).
• Coconut milk (1/4 cup): Enhances the coconut creaminess and keeps the cake moist.
• Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out the tropical notes.
• Coconut extract (1/2 teaspoon, optional): A boost of coconut essence for extra tropical punch.
• All-purpose flour (2 1/2 cups): The structure of the cake, balancing softness and strength.
• Baking powder (1/2 teaspoon): Helps the cake rise properly.
• Baking soda (1/2 teaspoon): Works with sour cream to tenderize and lift the cake.
• Salt (1/4 teaspoon): Enhances flavors and balances sweetness.
• Shredded sweetened coconut (1/2 cup): Adds chewy texture and extra coconut flavor.
• Dark rum (2 tablespoons, optional): Adds depth and a subtle boozy warmth reminiscent of tropical cocktails.
• For the glaze: Powdered sugar (1 cup), pineapple juice or coconut milk (2–3 tablespoons), shredded coconut, and maraschino cherries for garnish (optional).

How to Make Pina Colada Pound Cake Recipe

Step 1: Prepare Your Baking Pan

Start by preheating your oven to 325°F (165°C) and greasing a 10-cup Bundt pan very well. This step is crucial to ensure your cake releases easily after baking and keeps its beautiful shape.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This aeration step is key for a tender crumb and a cake that rises nicely.

Step 3: Add Eggs One at a Time

Next, add the eggs to the butter-sugar mix one at a time, fully incorporating each before adding the next. This method ensures even mixing and a smooth batter.

Step 4: Mix in the Tropical Flavors

Stir in the sour cream, drained crushed pineapple, cream of coconut, coconut milk, vanilla extract, and coconut extract if you’re using it. These ingredients infuse the batter with the irresistible pina colada character.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed for consistent baking.

Step 6: Blend Dry Ingredients Into Wet

Gradually add the dry ingredients to your wet batter, mixing just until combined to avoid overworking the flour. This step helps maintain the cake’s tenderness.

Step 7: Fold in Coconut and Rum

Gently fold in the shredded sweetened coconut and the dark rum if you choose to include it. The coconut adds delightful texture, and the rum lifts the tropical flavors even more.

Step 8: Bake

Pour the batter into your prepared Bundt pan and smooth the surface. Bake for 60 to 70 minutes, checking with a toothpick around the 60-minute mark. When it comes out clean, your cake is ready to cool.

Step 9: Cool and Glaze

Allow the cake to cool in the pan for about 10 to 15 minutes before flipping it out onto a wire rack to cool completely. While cooling, prepare the glaze by whisking together powdered sugar and pineapple juice or coconut milk until smooth and pourable. Drizzle it generously over the cooled cake, then sprinkle with shredded coconut and maraschino cherries if you like.

How to Serve Pina Colada Pound Cake Recipe

Garnishes

Garnishing your Pina Colada Pound Cake Recipe is a fun way to elevate its presentation and flavor. Shredded coconut toasted until golden adds a lovely crunch and aroma, while bright maraschino cherries bring pops of color and a festive flair. Fresh pineapple slices or a sprinkle of flaked almonds also work beautifully.

Side Dishes

This cake shines best on its own or alongside a scoop of creamy vanilla ice cream or coconut sorbet, which complements the tropical flavors without overpowering them. For a fresh contrast, serve with a light tropical fruit salad featuring mango, kiwi, and papaya to create a vibrant dessert experience.

Creative Ways to Present

Feel like impressing your guests? Serve individual slices of the cake topped with dollops of whipped cream and a drizzle of pineapple sauce. Alternatively, create mini trifle-style desserts by layering chunks of the pound cake with coconut whipped cream and pineapple chunks in clear glasses. The Pina Colada Pound Cake Recipe really lends itself to playful serving ideas!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, you can store your Pina Colada Pound Cake Recipe leftovers at room temperature, covered tightly with plastic wrap or in an airtight container, for up to three days. For longer storage, refrigeration is a good option but ensure the cake is well sealed to avoid drying out.

Freezing

If you want to save your tropical treat for another day, this cake freezes beautifully. Wrap the cake securely in plastic wrap and place it in a freezer bag or airtight container. It will keep well for up to three months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

To bring your Pina Colada Pound Cake Recipe back to fresh-from-the-oven warmth, pop individual slices in the microwave for about 15 to 20 seconds or warm the whole cake gently in a low oven. Avoid overheating, which can dry it out. Reheating really revives the cake’s tender texture and enhances its luscious flavors.

FAQs

Can I make this cake without alcohol?

Absolutely! The dark rum is optional in this recipe and can be left out for a delicious alcohol-free version that is perfect for all ages.

What is the difference between cream of coconut and coconut milk?

Cream of coconut is thicker, sweeter, and richer than coconut milk and usually contains added sugar, making it essential for that authentic pina colada flavor. Coconut milk is thinner and less sweet, so it can’t replace cream of coconut in this recipe.

Can I use fresh pineapple instead of canned crushed pineapple?

You can definitely use fresh pineapple that is finely chopped and lightly drained, but be sure to remove excess juice to prevent adding too much moisture that could affect the cake’s texture.

How do I know when the cake is done baking?

Use a toothpick or thin skewer inserted into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is perfectly baked. If batter sticks, give it a few more minutes.

Can I make cupcakes with this recipe?

Yes! Adjust the baking time to about 20-25 minutes or until a toothpick comes out clean, and use cupcake liners for easy serving. The tropical flavor will shine in smaller portions too.

Final Thoughts

This Pina Colada Pound Cake Recipe is genuinely one of those special desserts that transports you to a sunny beach no matter where you are. Its moist, tender crumb packed with pineapple and coconut flavor is comforting, exciting, and just downright delicious. Whether for a tropical-themed party or just a sweet everyday indulgence, I encourage you to give this recipe a try and bring a little paradise into your kitchen.

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