Pina Colada Pound Cake cravings hit hardest when you want something tropical, cozy, and a tiny bit indulgent without a fuss. Ever had one of those days when you need a dessert that makes everyone nod and say wow, but you still want it to be straightforward? That is this cake. It is buttery, moist, and full of coconut and pineapple in the best way. The texture is what I love most, that tight crumb that melts as it warms on a plate. If you have a potluck, birthday, or just a Tuesday that needs a lift, this is your bake.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Pina Colada Pound Cake. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. Pina Colada Pound Cake cravings hit hardest when you want something tropical, cozy, and a tiny bit indulgent without a fuss. Ever had one of those…
Why this Recipe Works
This cake leans into the classics and stays simple. It uses the tried and true method of creaming butter and sugar for a tender crumb. Then it brings in coconut milk and crushed pineapple for rich moisture and bright flavor. A splash of vanilla and rum extract is totally optional, but it helps sell the pina colada vibe. The batter bakes up dense yet soft, which is exactly what a good pound cake should be.
What makes this special is balance. The coconut is cozy, but not heavy. The pineapple is sweet, but not syrupy. You get a cake that feels sunny without being too sugary. And because we use real butter and a gentle bake, the crust turns lightly golden and just crisp at the edges. That contrast with the soft center is everything.
It is also flexible. You can use canned pineapple, frozen pineapple thawed and patted dry, or fresh if you have it. You can toast the coconut or leave it soft. You can glaze or dust with powdered sugar. It works for brunch, dessert, or a little afternoon snack with coffee.
Want another flavor spin once you master this? Check out my creamy and fun cookies and cream pound cake that brings the same comfort with a totally different twist.
Bottom line: you get tropical flavor, reliable structure, and a moist crumb that keeps well for days. That is a win.
How to Make Pina Colada Pound Cake
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract, optional but lovely
- 2 and 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup full fat coconut milk, well shaken
- 1/2 cup sour cream or plain Greek yogurt
- 3/4 cup crushed pineapple, well drained
- 1/2 cup sweetened shredded coconut, plus extra for topping
- For the glaze: 1 and 1/2 cups powdered sugar, 1 to 2 tablespoons pineapple juice, 1 tablespoon coconut milk, tiny pinch of salt
Step by Step
- Prep your pan. Grease a 10 to 12 cup bundt pan very well, then dust with flour. Tap out the excess. Preheat the oven to 325 F.
- Cream the butter and sugar. Beat them together until pale and fluffy, about 3 to 4 minutes. This step sets the texture, so do not rush it.
- Add eggs one at a time. Beat well after each egg so the mixture stays smooth.
- Stir in extracts. Vanilla for warmth and rum extract if you want that pina colada whisper.
- Whisk dry ingredients. In a separate bowl, whisk flour, baking powder, and salt.
- Combine. Add the dry ingredients in three parts, alternating with the coconut milk and sour cream. Start and end with dry. Mix on low until just combined.
- Fold in the pineapple and coconut. Do this gently so you keep the batter airy and distribute fruit evenly.
- Fill the pan and smooth the top. Give it one firm tap on the counter to release extra air bubbles.
- Bake 60 to 75 minutes, depending on your oven and pan. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool 15 minutes in the pan, then turn out onto a rack and cool completely before glazing.
Curious about other fruity bakes that deliver big flavor with minimal stress? My easy peach cobbler pound cake has that same cozy vibe and always gets compliments.
Glaze and Topping
Whisk powdered sugar with pineapple juice, coconut milk, and a tiny pinch of salt. You want a thick but pourable glaze. If it is too thick, add more juice by the teaspoon. If it is too thin, add powdered sugar. Drizzle over the cooled cake so it hugs the ridges.
For a finishing touch, toast a handful of shredded coconut in a dry skillet over medium heat, stirring until lightly golden. Sprinkle on the glaze while it is tacky so it sticks. The crunch of toasted coconut against the tender crumb is such a good contrast.
Tips and Tricks
“I made this for a small family party and it vanished before the coffee finished brewing. Super moist, not too sweet, and the glaze tasted like vacation in a bite.”
- Measure with care. Spoon and level your flour so the cake stays tender. Too much flour makes a dry crumb.
- Drain the pineapple. Press it in a fine mesh strainer. Extra liquid throws off the batter balance.
- Room temp ingredients. Butter, eggs, and dairy should be comfortably soft for smooth mixing.
- Low and slow bake. 325 F gives you that signature pound cake crust without burning the exterior.
- Glaze when cool. If the cake is warm, the glaze runs off and disappears.
- Use a light colored pan. Dark pans brown faster. If yours is dark, start checking at 55 minutes.
Make Ahead and Storage
Wrap the cooled cake tightly and store at room temperature for up to 3 days. It actually tastes better the next day as the flavors settle. For longer storage, wrap slices and freeze for up to 2 months. Thaw on the counter and refresh with a small spoon of glaze if you like. If you prefer a snack cake that stays fresh for days too, this cozy apple pie filling coffee cake is a winner.
Serving Ideas
Add a spoon of lightly sweetened whipped cream and fresh pineapple chunks. A tiny splash of rum in the whipped cream makes it party ready. For brunch, serve thin slices with coffee or tea. For summer evenings, pair with a small scoop of coconut or vanilla ice cream. If you love fruit forward bakes that are still light, you might enjoy the bright and tender blackberry Greek yogurt cake too.
Recipe FAQs
Can I skip the rum extract?
Yes. The cake will still taste tropical from the coconut and pineapple. Rum extract just deepens the pina colada note.
What if I do not have coconut milk?
Use whole milk plus a tablespoon of melted coconut oil or an extra tablespoon of sour cream. The flavor will be slightly different but still delicious.
Can I use fresh pineapple?
Absolutely. Finely chop it and blot away extra moisture. You want small pieces that do not weigh down the batter.
Why did my cake stick to the pan?
Bundt pans can be fussy. Grease every nook, dust with flour, and tap out the excess. Let the cake cool for 15 minutes before turning out so it releases cleanly.
How do I know when it is done?
Look for a golden top that springs back when lightly pressed. A toothpick should come out with a few moist crumbs. If it is wet, give it 5 more minutes and check again.
More Easy Desserts
If this Pina Colada Pound Cake becomes your go to, you will probably love exploring a few more playful sweets. Try a layered dessert in a jar when you want something pretty and portable. For chocolate lovers, a rich cheesecake cake makes any celebration feel bigger. And for bright, fruity bakes that feel fresh, a yogurt based cake is always a hit. Start with the lovely blackberry Greek yogurt cake and see why everyone asks for seconds.
Sweet Final Thoughts
This Pina Colada Pound Cake checks all the boxes. Moist, buttery, and full of tropical flavor, yet easy enough for a relaxed weekend bake. If you like to compare notes, I found a couple of helpful references that echo these tips and techniques. Take a peek at this friendly Pina Colada Pound Cake Recipe and the charming version from Pina Colada Pound Cake • Aimee’s Pretty Palate. Now grab your pineapple and coconut, and let me know how your cake turns out.
Pina Colada Pound Cake
Ingredients
Method
- Grease a 10 to 12 cup bundt pan very well, then dust with flour. Tap out the excess.
- Preheat the oven to 325 F.
- Cream together the butter and sugar until pale and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla and optional rum extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients in three parts, alternating with coconut milk and sour cream. Start and end with dry ingredients, mixing on low until just combined.
- Fold in the crushed pineapple and shredded coconut gently to keep the batter airy.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60 to 75 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes before transferring to a rack to cool completely.
- Whisk together the powdered sugar, pineapple juice, coconut milk, and salt until thick but pourable. Drizzle over the cooled cake.
- For added texture, sprinkle toasted shredded coconut on the glaze while it is still tacky.
