Name: Delicious Piña Colada Pound Cake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup coconut milk; 1 cup crushed pineapple, drained; 1 teaspoon rum extract (or vanilla); 3/4 cup unsweetened shredded coconut; 1 cup powdered sugar; 2–3 tablespoons pineapple juice; 2 tablespoons sweetened shredded coconut, for garnish

When I first baked this Piña Colada Pound Cake, the kitchen was instantly filled with the warm, tropical scent of coconut and pineapple. I was inspired by my love for island flavors, and this cake captures that sunny, laid-back feeling in every bite. It’s rich, moist, and has just the right touch of sweetness, thanks to the coconut glaze that drips beautifully down the sides. It’s the kind of cake that makes you smile before you’ve even taken a bite.

I love how simple this cake is to make, yet it feels incredibly special. Whether I’m making it for a celebration or just to brighten up a rainy day, it never fails to impress. It’s the perfect balance between a dense, buttery pound cake and a light tropical dessert, and it tastes even better the next day. Trust me, once you try this, it’ll become one of your go-to recipes too.

Why You’ll Love This Piña Colada Pound Cake

This cake is more than just a sweet treat—it’s a mini escape to the tropics. The texture is incredibly moist and dense, like a classic pound cake, but infused with coconut milk and crushed pineapple for a fruity, tropical twist. The coconut glaze adds an irresistible finishing touch and a bit of elegance that makes it perfect for serving guests.

Whether you’re a fan of coconut, pineapple, or just want to try something different from the usual vanilla or chocolate cakes, this one delivers flavor and comfort in every slice. Plus, it’s a breeze to whip up, no fancy techniques required.

What Kind of Coconut Should I Use?

For the best flavor and texture, I recommend using unsweetened shredded coconut in the batter and sweetened shredded coconut as a topping. The unsweetened coconut keeps the cake from becoming overly sugary, while the sweetened version on top adds a nice chewy texture and a little sparkle once glazed. If you’re in a pinch, you can use sweetened coconut in the batter, but you may want to reduce the sugar slightly.

Options for Substitutions

This recipe is wonderfully flexible. If you don’t have coconut milk, whole milk or even buttermilk can work, though you’ll miss some of that signature tropical flavor. No rum extract? Try vanilla extract or even a splash of dark rum for a more pronounced kick. You can also swap crushed pineapple with pineapple tidbits, just make sure they’re well-drained and chopped finely.

For a dairy-free version, use coconut oil or vegan butter in place of regular butter, and make sure your coconut milk is full-fat for the richest texture.

Ingredients for this Piña Colada Pound Cake

All-Purpose Flour – This gives the cake its structure and classic pound cake density.
Unsalted Butter – Adds richness and moisture; using unsalted gives you better control over flavor.
Granulated Sugar – Essential for sweetness and helps create a beautiful golden crust.
Eggs – These bind the cake and add richness; use room temperature eggs for best results.
Crushed Pineapple – Provides natural sweetness, tropical flavor, and added moisture.
Coconut Milk – Adds that unmistakable coconut essence and makes the cake ultra-tender.
Baking Powder – Helps lift the dense batter for a soft yet firm crumb.
Salt – Just a pinch balances the sweet ingredients.
Rum Extract (optional) – Brings out that authentic Piña Colada vibe.
Shredded Coconut – Adds texture and enhances the tropical flavor profile.
Powdered Sugar – Used for the glaze to add a sweet, smooth finish.
Pineapple Juice – Whisked into the glaze for a bright, tangy note.

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a standard loaf pan generously to prevent sticking. For extra protection, line the bottom with parchment paper.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together on medium speed for 4-5 minutes, until light and fluffy. This step is key to creating an airy structure in your dense cake.

Step 3: Add Eggs One at a Time

Add the eggs to the butter mixture one at a time, beating well after each addition. Make sure they are fully incorporated to avoid separation.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 5: Combine Wet Ingredients

In another bowl, combine the crushed pineapple (drained), coconut milk, and rum extract. Stir until smooth.

Step 6: Alternate Mixing Dry and Wet Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 7: Fold in Shredded Coconut

Gently fold in the shredded coconut using a spatula. This gives the cake its signature chewy tropical texture.

Step 8: Pour Batter and Bake

Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy.

Step 9: Cool the Cake

Let the cake cool in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely. This helps it firm up and prevents breakage.

Step 10: Make and Apply the Glaze

In a small bowl, mix powdered sugar with pineapple juice until smooth and pourable. Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides. Sprinkle with extra shredded coconut for garnish.

How Long to Prepare the Piña Colada Pound Cake

Making this tropical delight is a bit of a time investment, but absolutely worth it. The prep time usually takes around 20–25 minutes, including gathering and measuring your ingredients, creaming the butter and sugar, and properly folding everything together. This is a cake where you don’t want to rush through the mixing process, especially when alternating dry and wet ingredients.

The baking time is approximately 60 to 70 minutes at 325°F. After baking, allow at least 15 minutes for the cake to cool in the pan before transferring it to a wire rack to finish cooling. The glaze takes just a few minutes to whisk together and pour, but it’s best applied once the cake is fully cooled. Overall, set aside 1 hour and 45 minutes for the whole process, including cooling and glazing.

Tips for Perfect Piña Colada Pound Cake

Always use room temperature ingredients for smoother blending and better texture.
Drain the crushed pineapple well, but don’t squeeze it dry. Some juice helps keep the cake moist.
Don’t skip creaming the butter and sugar until it’s light and fluffy—this step is essential for the perfect crumb.
Test for doneness by inserting a skewer or long toothpick deep into the center; it should come out clean.
Let the cake cool before glazing or it will absorb the glaze and lose that pretty finish.

Watch Out for These Mistakes While Cooking

Overmixing the batter: This leads to a dense, tough cake. Mix just until combined.
Using cold butter or eggs: Room temperature ingredients ensure even mixing.
Not draining pineapple: Too much liquid can make the cake soggy or cause it to collapse.
Underbaking: A pound cake needs time to cook through—don’t rush it.
Applying glaze too early: The glaze will melt and disappear if the cake is still warm.

What to Serve With Piña Colada Pound Cake?

1. Fresh Pineapple Slices

Serve chilled pineapple slices on the side to enhance the tropical flavor and add freshness.

2. Whipped Cream

A dollop of lightly sweetened whipped cream balances the richness of the cake.

3. Coconut Ice Cream

Pair with a scoop of coconut or vanilla ice cream for a luxurious dessert combo.

4. Tropical Fruit Salad

A medley of mango, kiwi, and papaya adds color and contrast to each slice.

5. Coffee or Coconut Latte

This cake pairs beautifully with a warm drink, especially coffee with a hint of coconut or rum.

Storage Instructions

This pound cake stores wonderfully. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for about 15–20 minutes before serving to soften.

To freeze, wrap slices individually in plastic wrap, then foil, and store in a zip-top bag for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours before enjoying.

Estimated Nutrition (per slice, based on 12 servings)

Calories: ~380 kcal
Total Fat: 20g
Saturated Fat: 13g
Cholesterol: 75mg
Sodium: 180mg
Carbohydrates: 45g
Sugar: 30g
Fiber: 2g
Protein: 4g

Frequently Asked Questions

How do I make this cake alcohol-free?

The rum extract is totally optional. You can substitute with vanilla extract or simply leave it out.

Can I make this cake in advance?

Yes! In fact, it tastes even better the next day. Just store it properly and glaze it closer to serving time.

Can I use canned coconut cream instead of coconut milk?

Yes, but you may want to dilute it slightly with water to match the consistency of coconut milk.

What if I don’t have a bundt pan?

You can use two standard loaf pans or a large round cake pan. Just watch the baking time.

Can I add nuts or other mix-ins?

Sure! Chopped macadamia nuts or a handful of white chocolate chips would be delicious. Just don’t overdo it.

Conclusion

This Piña Colada Pound Cake is everything I love in a dessert: moist, buttery, flavorful, and just exotic enough to feel like a treat. With hints of coconut and pineapple in every bite, it captures the essence of a beachy cocktail in cake form. Whether you’re baking for a special gathering or just craving something sunny and sweet, this recipe is guaranteed to bring smiles and second servings. Keep it in your baking rotation—it’s one of those crowd-pleasers that never gets old.