Pina Colada Pound Cake

If sunshine had a flavor, this Pina Colada Pound Cake would be it. Sweet, tropical, and irresistibly moist, it captures the breezy island vibes of a piña colada cocktail in dessert form — without a drop of alcohol. With hints of pineapple and coconut folded into a buttery, golden crumb, and topped with a light coconut glaze, this cake brings vacation vibes straight to your kitchen. Each bite is soft, lush, and just a little indulgent, like a mini getaway on a plate.

Behind the Recipe

This recipe came from one of those summer moments when the heat begged for something tropical and sweet. I was dreaming of piña coladas on the beach, but had no rum or blender in sight — only a loaf pan, some fresh pineapple, and shredded coconut. So I baked that craving right into a cake. The result? A dessert that gives you all the sunny flavor you want, in the cozy, familiar format of a pound cake. No cocktails needed, just a slice and a fork.

Recipe Origin or Trivia

While pound cakes originated in Europe and were traditionally made with a pound each of flour, sugar, butter, and eggs, the tropical twist is a more modern, playful update. The idea of incorporating pineapple and coconut into desserts comes from the popularity of Caribbean flavors in American baking. Though piña colada itself is a Puerto Rican invention from the 1950s, this cake is a booze-free love letter to that iconic combo, reimagined as a dense, buttery bake.

Why You’ll Love Pina Colada Pound Cake

This cake isn’t just beautiful and delicious — it’s also practical and perfect for all occasions.

Versatile: Works for brunch, dessert, or even breakfast with coffee.

Budget-Friendly: Uses pantry staples plus a few tropical ingredients.

Quick and Easy: Minimal prep, no fancy techniques, and one bowl for the batter.

Customizable: Add crushed pineapple, change the glaze, or make it mini.

Crowd-Pleasing: A flavor everyone loves, familiar yet unique.

Make-Ahead Friendly: Stays moist for days and gets even better on day two.

Great for Leftovers: Toast a slice, add whipped cream, or make cake parfaits.

Chef’s Pro Tips for Perfect Results

To get that perfect texture and flavor balance, here are some key tips:

• Use room temperature ingredients for a smoother batter.
• Drain the pineapple slightly so the batter isn’t too wet.
• Cream butter and sugar until pale and fluffy to aerate the cake.
• Don’t overmix once you add the flour, or the cake may turn dense.
• Let the cake cool completely before glazing so it sets properly.

Kitchen Tools You’ll Need

This cake is easy to whip up with standard kitchen tools:

Loaf Pan or Bundt Pan: A loaf gives a classic pound cake shape, while Bundt looks extra elegant.

Hand Mixer or Stand Mixer: Essential for creaming butter and sugar.

Rubber Spatula: Great for folding and scraping down the bowl.

Microplane or Zester: Optional, if you want to add a touch of lime zest.

Wire Rack: For cooling your cake evenly.

Ingredients in Pina Colada Pound Cake

This tropical treat brings warmth, sweetness, and a touch of island magic to every bite.

1. Unsalted Butter: 1 cup (2 sticks) – Adds richness and structure to the cake.
2. Granulated Sugar: 1½ cups – Sweetens and helps create a golden crust.
3. Eggs: 4 large – Bind the batter and give it lift.
4. All-Purpose Flour: 2 cups – The base that holds everything together.
5. Baking Powder: 1½ teaspoons – Helps the cake rise just enough.
6. Salt: ½ teaspoon – Balances the sweetness.
7. Crushed Pineapple: 1 cup, drained – Moistens the cake and adds tropical flavor.
8. Shredded Coconut: ¾ cup – Brings texture and coconut essence.
9. Coconut Milk: ½ cup – Enhances the coconut flavor and keeps it moist.
10. Vanilla Extract: 1 teaspoon – Deepens the flavor.

For the Glaze:

11. Powdered Sugar: 1 cup – Forms the base of the glaze.
12. Coconut Milk: 2 tablespoons – Thins the glaze and keeps it on theme.
13. Toasted Coconut Flakes: 2 tablespoons – Optional topping for crunch and presentation.

Ingredient Substitutions

Need to make a swap? These will work in a pinch:

Unsalted Butter: Margarine or plant-based butter.

Granulated Sugar: Coconut sugar for a richer flavor.

All-Purpose Flour: Gluten-free flour blend.

Coconut Milk: Regular milk or almond milk.

Shredded Coconut: Desiccated coconut or coconut flakes.

Ingredient Spotlight

Crushed Pineapple: Adds natural sweetness and keeps the crumb extra moist without overpowering the cake.

Coconut Milk: Brings creaminess and that signature tropical touch, especially when used in the glaze.

Instructions for Making Pina Colada Pound Cake

This one-bowl wonder is as easy to make as it is satisfying to eat. Let’s dive into the steps:

1. Preheat Your Equipment:
   Preheat your oven to 350°F. Grease and flour your loaf or Bundt pan.
2. Combine Ingredients:
   In a large bowl, cream the butter and sugar until fluffy. Beat in eggs one at a time. Add flour, baking powder, and salt. Mix until just combined. Fold in crushed pineapple, coconut, coconut milk, and vanilla.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan. Smooth the top with a spatula.
4. Assemble the Dish:
   Tap the pan gently on the counter to remove any air bubbles.
5. Cook to Perfection:
   Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
6. Finishing Touches:
   Whisk powdered sugar and coconut milk to make glaze. Drizzle over cooled cake. Sprinkle with toasted coconut flakes if using.
7. Serve and Enjoy:
   Slice and serve with fresh pineapple, whipped cream, or just on its own.

Texture & Flavor Secrets

This pound cake walks a delicious line between dense and tender. The crumb is moist and rich from the butter and coconut milk, with bursts of juicy pineapple throughout. The glaze adds sweetness and sheen, while the coconut flakes on top provide light crunch. It’s tropical comfort with every bite.

Cooking Tips & Tricks

Here are a few quick wins for baking success:

• Drain pineapple well to avoid soggy spots.
• Toast the coconut topping for extra depth and crunch.
• Don’t overbake — check early and use a tester.

What to Avoid

Avoid these common pitfalls to keep your cake dreamy:

• Overmixing the batter after adding flour.
• Adding wet pineapple without draining.
• Cutting into the cake before it cools — it needs time to set!

Nutrition Facts

Servings: 10 slices
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

This cake keeps like a dream. Bake it a day ahead and store at room temperature, covered. The flavors deepen overnight. It stays fresh for up to 4 days. You can also freeze it (unglazed) for up to 2 months. Thaw overnight and glaze fresh.

How to Serve Pina Colada Pound Cake

Serve this cake with a scoop of coconut ice cream, a dollop of whipped cream, or alongside a tropical fruit salad. A drizzle of extra coconut milk or pineapple syrup takes it over the top. It also pairs beautifully with iced tea or a fruity mocktail.

Creative Leftover Transformations

• Cake Parfait: Layer with yogurt and pineapple in a jar.
• Toasted Slices: Toast and top with jam or nut butter.
• Cake Trifle: Cube and layer with whipped cream and fruit in a glass bowl.

Additional Tips

• Add a hint of lime zest to the batter for brightness.
• Use parchment paper in your pan for easy release.
• Let the glaze set fully before slicing for clean cuts.

Make It a Showstopper

Top the cake with pineapple flowers or candied citrus slices for visual flair. Serve on a wooden cake stand with tropical leaves underneath. Even a dusting of powdered sugar makes it sparkle.

Variations to Try

• Mini Loaves: Make smaller versions for gifts or parties.
• Mango Twist: Add chopped mango in place of some pineapple.
• Almond-Coconut: Add almond extract for depth.
• Pineapple Upside-Down Pound Cake: Layer pineapple rings on the bottom of the pan.
• Coconut Cream Glaze: Use thick coconut cream instead of milk for richness.

FAQ’s

Q1: Can I use fresh pineapple instead of canned?
A1: Yes, just chop it finely and drain excess juice before adding.

Q2: Is this recipe dairy-free?
A2: Not as written, but you can use plant-based butter and coconut milk to make it so.

Q3: Can I make this gluten-free?
A3: Yes, use a 1:1 gluten-free baking flour.

Q4: What type of coconut works best?
A4: Shredded sweetened coconut adds moisture, but unsweetened works too if you prefer less sugar.

Q5: How do I know when the cake is done?
A5: A toothpick inserted should come out clean or with dry crumbs.

Q6: Can I double the recipe for a larger pan?
A6: Yes, just adjust baking time and monitor doneness.

Q7: Can I skip the glaze?
A7: Absolutely — the cake is still delicious on its own.

Q8: Can I bake this in a Bundt pan?
A8: Yes, just grease it well and watch the bake time.

Q9: How should I toast coconut for topping?
A9: Bake on a sheet at 350°F for 5–7 minutes until golden, watching closely.

Q10: Does it taste like a cocktail?
A10: No alcohol is used, but you’ll still get that iconic pineapple-coconut flavor.

Conclusion

If you’re dreaming of something sweet and sun-kissed, this Pina Colada Pound Cake is just the thing. It’s bright, buttery, and full of tropical charm — no blender, no rum, just pure cake magic. Trust me, it’s worth every slice.

Print