Here’s a Pina Colada Pound Cake recipe that brings all the tropical flavors of a pina colada—pineapple, coconut, and rum—into a rich, moist pound cake:
🥥 Pina Colada Pound Cake
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2 ¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 cup crushed pineapple (drained slightly, but not dry)
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½ cup canned coconut milk (or whole milk)
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¼ cup dark rum (or pineapple juice for non-alcoholic version)
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1 tsp coconut extract (optional but recommended)
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1 tsp vanilla extract
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¾ cup sweetened shredded coconut
For the Glaze:
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1 cup powdered sugar
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1–2 tbsp pineapple juice or coconut milk
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1 tbsp rum (optional)
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Extra shredded coconut or pineapple tidbits for garnish (optional)
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or two loaf pans.
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Cream butter and sugar together in a large bowl until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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In another bowl, combine pineapple, coconut milk, rum, coconut extract, and vanilla extract.
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Alternate adding dry ingredients and wet ingredients to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
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Fold in shredded coconut by hand.
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Pour batter into prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
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Cool in pan for 15 minutes, then remove from pan and let cool completely on a wire rack.
Glaze:
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In a bowl, mix powdered sugar with pineapple juice (or coconut milk) and rum, adjusting liquid for desired consistency.
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Drizzle over cooled cake and top with toasted coconut or pineapple tidbits if desired.
Would you like a version of this recipe adapted for dietary needs (gluten-free, dairy-free, etc.) or made into cupcakes?
