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Pina Colada Pound Cake

A buttery and moist pound cake filled with coconut and pineapple flavors, perfect for any tropical dessert craving.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, room temperature Ensure it's at room temperature for easy mixing.
  • 2 cups granulated sugar
  • 4 large eggs, room temperature Use room temperature eggs for better incorporation.
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract Optional, adds a deeper flavor.
  • 2.75 cups all-purpose flour Spoon and level to avoid a dry cake.
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine salt
  • 0.5 cup full fat coconut milk, well shaken
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.75 cup crushed pineapple, well drained Press in a fine mesh strainer to remove excess liquid.
  • 0.5 cup sweetened shredded coconut Extra for topping if desired.
For the Glaze
  • 1.5 cups powdered sugar
  • 1-2 tablespoons pineapple juice Add as needed for consistency.
  • 1 tablespoon coconut milk
  • a tiny pinch salt

Method
 

Preparation
  1. Grease a 10 to 12 cup bundt pan very well, then dust with flour. Tap out the excess.
  2. Preheat the oven to 325 F.
Making the Batter
  1. Cream together the butter and sugar until pale and fluffy, about 3 to 4 minutes.
  2. Add the eggs one at a time, beating well after each addition.
  3. Stir in vanilla and optional rum extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. 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.
  6. Fold in the crushed pineapple and shredded coconut gently to keep the batter airy.
Baking
  1. Pour the batter into the prepared bundt pan, smoothing the top.
  2. Bake for 60 to 75 minutes, until a toothpick comes out with a few moist crumbs.
  3. Cool in the pan for 15 minutes before transferring to a rack to cool completely.
Glazing
  1. Whisk together the powdered sugar, pineapple juice, coconut milk, and salt until thick but pourable. Drizzle over the cooled cake.
  2. For added texture, sprinkle toasted shredded coconut on the glaze while it is still tacky.

Notes

Wrap the cooled cake tightly and store at room temperature for up to 3 days. Freezing for up to 2 months is also an option, refresh with glaze upon serving.