Indulge in Island Flavors with a Perfectly Moist Pina Colada Pound Cake

Few desserts capture the essence of a tropical getaway quite like a Pina Colada Pound Cake. Inspired by the classic cocktail, this cake combines the bright, sunny flavors of pineapple, coconut, and a hint of rum to create a dessert that feels like a vacation on your plate.

Perfect for any gathering, this Pina Colada Pound Cake brings a little slice of the tropics to your table. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply treating yourself, this cake is a standout choice. Its moist, tender crumb and bold tropical flavors are topped with a sweet, tangy glaze, making it a crowd-pleasing dessert every time.

Bringing Island Flavors to Your Kitchen

The magic of this cake lies in its tropical ingredients. Coconut milk and shredded coconut lend a creamy richness, while crushed pineapple provides bursts of natural sweetness. For an added layer of flavor, a splash of rum channels the authentic cocktail vibe. If you’d prefer an alcohol-free version, pineapple juice works just as well, keeping the cake’s tropical charm intact.

Recipe: Pina Colada Pound Cake

This recipe is simple to make yet delivers impressive results.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 cup crushed pineapple, drained
• 1/2 cup coconut milk
• 1/4 cup rum (optional; substitute with pineapple juice if desired)
• 1/2 cup sweetened shredded coconut

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice (adjust to reach desired consistency)
• 1/4 cup shredded coconut for garnish

Instructions

Prepare the Oven and Pan:
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a bundt or tube pan to ensure the cake doesn’t stick.

Make the Cake Batter:

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Using a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Stir in the vanilla and coconut extracts for a burst of flavor.
5. Gradually add the flour mixture, alternating with the coconut milk and rum (or pineapple juice), beginning and ending with the dry ingredients.
6. Gently fold in the crushed pineapple and shredded coconut to complete the batter.

Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Add more juice if needed to achieve your preferred glaze consistency.

Assemble and Serve:
Drizzle the glaze over the cooled cake, then sprinkle it with shredded coconut for a tropical finishing touch. Let the glaze set before slicing and serving.

This cake is a sensory delight, filling your kitchen with the sweet aroma of coconut and pineapple and delivering a perfect balance of flavors with every bite.

Whether you’re longing for sunny shores or simply want to brighten your day, the Pina Colada Pound Cake is a delicious escape to paradise. Enjoy this tropical-inspired treat and bring a little sunshine to your dessert table.