Delicious Piña Colada Pound Cake Recipe for Tropical Bliss

The aroma of a freshly baked Delicious Piña Colada Pound Cake has a way of whisking you away to a sun-soaked beach, where the waves gently lap at your feet and the scent of tropical paradise dances in the air. Imagine slicing into this golden wonder, revealing a moist interior speckled with bits of crushed pineapple and flecks of coconut, topped with a glossy glaze that glistens like morning dew. Every bite is an explosion of flavor, merging the sweetness of ripe pineapple with the subtle richness of coconut, creating a dessert that’s not just a treat, but a delightful escape.

This cake isn’t just a dessert; it’s an invitation to celebrate. Whether it’s a sunny afternoon gathering with friends, a festive barbecue, or simply a quiet moment with a cup of coffee, the Delicious Piña Colada Pound Cake promises to elevate every occasion. You might even feel a hint of rum’s calming embrace with every mouthful, transporting you to a tropical getaway, one slice at a time.

Ingredients for Delicious Piña Colada Pound Cake

Here’s what you’ll need to make this delicious Delicious Piña Colada Pound Cake:

1 cup (230g) unsalted butter – Make sure it’s softened for easy mixing, and opt for high-quality butter for the best flavor.
1 1/2 cups (300g) granulated sugar – Sweeten the deal and help achieve that lovely light, fluffy texture we all adore in pound cakes.
4 large eggs – Use room temperature eggs for better emulsification and a smoother batter.
2 teaspoons vanilla extract – This classic flavor enhances the overall taste, making it all the more delightful.
1 teaspoon coconut extract (optional) – Boost the coconut flavor for those who simply can’t get enough of that tropical taste.
2 1/2 cups (300g) all-purpose flour – Provides structure and balance to your moist cake. Sift for lighter texture if desired.
2 teaspoons baking powder – This leverages the cake to a fluffy delight, giving it that perfect rise.
1/2 teaspoon fine sea salt – Balances sweetness and enhances all other flavors in the cake.
1/2 cup (120ml) canned coconut milk – Use well-shaken coconut milk for a creamy consistency and a hint of tropical goodness.
1/2 cup (120ml) sour cream or plain Greek yogurt – Adds moisture and richness; both options work equally well!
1 cup (180g) crushed pineapple – Make sure it’s well-drained to avoid adding too much moisture to the batter.
1/2 cup (40g) shredded sweetened coconut – Gives the cake additional texture and sweetness; use unsweetened for less sugar.
2 tablespoons dark or white rum (optional) – A splash of this adds an extra layer of flavor, making it even more irresistible.
1 1/2 cups (180g) powdered sugar – For making that luscious glaze to elevate the cake’s presentation and taste.
3–4 tablespoons canned coconut milk for glaze – Ensures a silky-smooth glaze perfect for drizzling.
2 tablespoons toasted shredded coconut for topping – Enhances the cake’s visual appeal and gives a toasted flavor contrast.
2 tablespoons finely chopped pineapple or small pineapple wedges for garnish – Use to add that final touch of freshness and zest.
1 teaspoon lime zest for garnish (optional) – A sprinkle can brighten the cake, giving it a fresh, vibrant personality.

How to Make Delicious Piña Colada Pound Cake

Follow these simple steps to prepare this delicious Delicious Piña Colada Pound Cake:

Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal. Lightly grease the paper too.

Step 2: Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3–4 minutes until the mixture is light and fluffy. This step is crucial for a tender cake.

Step 3: Add the Eggs and Extracts
Introduce one egg at a time, blending well after each addition. Scrape down the bowl as needed. Now mix in the vanilla and optional coconut extract until the batter is smooth and well-combined.

Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and fine sea salt for even distribution.

Step 5: Mix Wet Ingredients
In a separate bowl, whisk together the canned coconut milk and sour cream (or yogurt) until completely smooth.

Step 6: Mix It All Together
With the mixer on low speed, alternate adding the dry and wet mixtures to the butter mix in three additions, beginning and ending with dry. Mix just until combined, then gently fold in the crushed pineapple, shredded coconut, and rum if using.

Step 7: Bake and Cool
Pour the batter into the prepared loaf pan, smoothing the top. Tap the pan gently to release any air bubbles. Bake for 60–70 minutes, or until the cake is deep golden brown and a toothpick comes out with a few moist crumbs. Tent with foil if browning too quickly. Allow the cake to cool in the pan for 15 minutes before lifting it out onto a wire rack. Cool completely before glazing.

Step 8: Glaze and Garnish
To prepare the glaze, whisk the powdered sugar with 3 tablespoons of coconut milk until it reaches a thick but pourable consistency. Drizzle this over the cooled cake, letting it cascade down the sides. Sprinkle with toasted coconut, pineapple pieces, and optional lime zest for a zesty kick.

Slice with a sharp serrated knife and serve the delightful Delicious Piña Colada Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat. Enjoy every delicious morsel!

This showstopping Delicious Piña Colada Pound Cake delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Delicious Piña Colada Pound Cake Cooking Process

Begin by creaming your butter and sugar until fluffy, then add eggs and extracts for that tropical flair. Alternate adding dry ingredients with coconut milk to keep the batter light. Finally, fold in your crushed pineapple and coconut before baking to ensure those delightful flavors are evenly distributed.

Add Your Touch to Delicious Piña Colada Pound Cake

Feel free to customize this cake by swapping crushed pineapple for diced mango or adding chopped nuts for a crunchy texture. You could also use flavored yogurt instead of sour cream for a twist on the classic. Get creative with your toppings—perhaps some fresh fruit or a drizzle of chocolate!

Storing & Reheating Delicious Piña Colada Pound Cake

Store the cake in an airtight container at room temperature for up to three days or in the fridge for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds to retain its lovely moistness.

There was that time I made this Delicious Piña Colada Pound Cake for a family gathering, and I had to hide it in the kitchen to keep my relatives from devouring it whole before dinner!

FAQs About Delicious Piña Colada Pound Cake

What is Delicious Piña Colada Pound Cake?

Delicious Piña Colada Pound Cake is a tropical twist on the classic pound cake, infused with flavors of pineapple and coconut. This rich, moist loaf is perfect for any occasion, combining sweet and creamy elements that transport your taste buds to a sunny beach. The buttery cake is accented with coconut milk, crushed pineapple, and optional rum, all topped with a luscious coconut glaze. It’s truly a delightful way to celebrate summer or bring a bit of sunshine into any day.

How do you store Delicious Piña Colada Pound Cake?

To keep your Delicious Piña Colada Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. When you’re ready to enjoy it again, warm individual slices in the microwave for about 10-15 seconds. This warms the cake nicely, ensuring it stays moist and delicious, just like it was freshly baked.

Can I make Delicious Piña Colada Pound Cake ahead of time?

Absolutely! Making Delicious Piña Colada Pound Cake ahead is a fantastic idea. It actually tastes even better the next day when the flavors have had time to meld together. You can bake it, let it cool completely, and then wrap it tightly in plastic wrap to store. Just remember to glaze it right before serving to maintain that beautiful, sticky sweetness that everyone loves. This can make for a perfect dessert ready to impress guests at gatherings.

What are some variations of Delicious Piña Colada Pound Cake?

You can easily customize your Delicious Piña Colada Pound Cake with various variations! For a different tropical flair, try swapping out crushed pineapple for diced mango or adding some toasted macadamia nuts for crunch. You can also experiment with flavored yogurts or coconut cream for extra moisture and taste. For a fun twist, consider drizzling melted chocolate on top for a rich contrast to the tropical flavors. Each variation lets you infuse your personality and creativity into this delightful cake!

Conclusion for Delicious Piña Colada Pound Cake

In summary, the Delicious Piña Colada Pound Cake combines the vibrant flavors of the tropics with the classic comfort of a pound cake. Its easy-to-follow recipe and versatility make it a perfect choice for any gathering or a cozy night in. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to impress with its moist texture and charming presentation. Don’t forget to try it with your favorite tropical toppings for an extra burst of flavor!

Delicious Piña Colada Pound Cake

This Delicious Piña Colada Pound Cake is a tropical delight perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: Tropical

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 cup unsalted butter softened
• 1.5 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract optional
• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon fine sea salt
• 0.5 cup canned coconut milk well shaken
• 0.5 cup sour cream or plain Greek yogurt, room temperature
• 1 cup crushed pineapple well drained
• 0.5 cup shredded sweetened coconut
• 2 tablespoons dark or white rum optional
• 1.5 cups powdered sugar
• 3-4 tablespoons canned coconut milk for glaze
• 2 tablespoons toasted shredded coconut for topping
• 2 tablespoons finely chopped pineapple or small pineapple wedges, for garnish
• 1 teaspoon lime zest for garnish, optional

Equipment

• Loaf pan
• Mixer
• Mixing bowls
• Whisk

Method

 

1. Preheat oven to 325°F (165°C). Grease a 9x5-inch loaf pan, line it with a strip of parchment paper with overhang, and lightly grease the parchment.
2. Beat the softened butter and granulated sugar together with a mixer on medium speed until very light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, beating well and scraping down the bowl after each addition, then mix in the vanilla and coconut extract until smooth.
4. In a separate bowl whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
5. In another bowl whisk the canned coconut milk and sour cream or Greek yogurt until completely smooth.
6. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
7. Gently fold in the well-drained crushed pineapple, shredded sweetened coconut, and rum if using, until evenly distributed through the batter.
8. Scrape the batter into the prepared loaf pan and smooth the top, then tap the pan lightly on the counter to release any large air bubbles.
9. Bake for 60–70 minutes, or until the top is deep golden and a toothpick inserted into the center comes out with just a few moist crumbs. Tent loosely with foil during the last 15–20 minutes if the top is browning too quickly.
10. Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before glazing.
11. To make the glaze, whisk the powdered sugar with 3 tablespoons canned coconut milk until thick but pourable, adding up to 1 more tablespoon coconut milk if needed to reach a smooth, drizzleable consistency.
12. Drizzle the coconut glaze generously over the cooled cake, letting it drip down the sides, then sprinkle with toasted shredded coconut, pineapple pieces, and lime zest if using.
13. Slice with a sharp serrated knife and serve. Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days and bring slices to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 53gProtein: 5gFat: 22g

Notes

Feel free to customize this cake by swapping crushed pineapple for diced mango or adding chopped nuts for a crunchy texture. You could also use flavored yogurt instead of sour cream for a twist on the classic. Get creative with your toppings—perhaps some fresh fruit or a drizzle of chocolate!

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