Piña Colada Pineapple Pound Cake
This Piña Colada Pineapple Pound Cake is a rich, buttery dessert packed with sweet pineapple and tropical coconut flavor. It’s wonderfully moist inside, golden around the edges, and finished with a creamy coconut-pineapple glaze. It tastes like a classic pound cake with a delicious tropical twist.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, well drained
- ½ cup sour cream
- ½ cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
For the Glaze
- 1½ cups powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon coconut milk
- ½ teaspoon coconut extract
- 2–3 tablespoons shredded coconut
For Decoration
- Pineapple wedges or small pineapple pieces
- Toasted coconut flakes
- Maraschino cherries, optional
Directions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt pan.
Make sure you coat all the grooves thoroughly so the cake releases easily.
2. Prepare the Pineapple
Place the crushed pineapple in a fine-mesh strainer.
Press gently with the back of a spoon to remove as much excess juice as possible.
Reserve the pineapple juice for the glaze.
The pineapple needs to be well drained because excess liquid can make the pound cake too wet.
3. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4. Cream the Butter and Sugar
Place the softened butter in a large mixing bowl.
Beat for approximately 3–4 minutes, until smooth and creamy.
Gradually add the sugar and continue beating until the mixture becomes light and fluffy.
This step helps create the characteristic tender texture of a good pound cake.
5. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Scrape down the sides of the bowl as needed.
Stir in the vanilla extract and coconut extract if using.
6. Add the Dry Ingredients
Add the flour mixture in three additions, alternating with the sour cream.
Begin and end with the dry ingredients.
Mix just until combined after each addition.
Don’t overmix the batter.
7. Fold in the Tropical Ingredients
Gently fold in the drained crushed pineapple and shredded coconut.
Make sure they’re evenly distributed throughout the batter.
8. Fill the Bundt Pan
Spoon the batter evenly into the prepared Bundt pan.
Smooth the top with a spatula.
Gently tap the pan against the counter once or twice to remove large air pockets.
9. Bake
Bake for approximately 70–85 minutes.
Begin checking around 70 minutes.
The cake is ready when a wooden skewer or toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
If the top becomes too dark before the center is finished, loosely cover it with aluminum foil.
10. Cool the Cake
Allow the cake to cool in the pan for approximately 15–20 minutes.
Carefully invert it onto a wire rack.
Allow it to cool completely before adding the glaze.
Make the Coconut-Pineapple Glaze
11. Mix the Glaze
Add the powdered sugar to a small bowl.
Whisk in the pineapple juice, coconut milk, and coconut extract.
Continue whisking until smooth.
If the glaze is too thick, add a few drops of pineapple juice.
If it’s too thin, add a little more powdered sugar.
12. Glaze the Cake
Place the cooled pound cake on a serving plate.
Drizzle the glaze slowly over the top, allowing it to naturally run down the sides.
Immediately sprinkle with shredded or toasted coconut.
13. Decorate
For a beautiful finishing touch, add small pineapple pieces and maraschino cherries around the top of the cake.
Let the glaze set for approximately 15–20 minutes before slicing.
Tips for the Best Piña Colada Pound Cake
Drain the pineapple well: Too much liquid can affect the cake’s structure.
Use room-temperature ingredients: They blend more evenly and help produce a smoother batter.
Cream the butter properly: Don’t rush this step; the fluffy butter mixture contributes to the cake’s texture.
Don’t overmix after adding flour: Mix only until the ingredients are incorporated.
Cool before glazing: A warm cake will cause the glaze to become runny.
Toast the coconut: Lightly toasted coconut adds an especially delicious nutty flavor.
Delicious Variations
Rum-Style Piña Colada Cake
Add 1 teaspoon rum extract to the batter and another ¼ teaspoon to the glaze.
Extra Coconut Cake
Replace some of the sour cream with coconut milk and add extra shredded coconut.
Pineapple Cream Cheese Glaze
Beat 2 ounces softened cream cheese into the glaze for a richer topping.
Tropical Fruit Pound Cake
Add finely chopped mango along with the pineapple.
Cherry Piña Colada Cake
Fold a handful of finely chopped maraschino cherries into the batter.
Storage
Store the glazed cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 4–5 days.
Allow refrigerated slices to sit at room temperature for about 15 minutes before serving.
The unglazed cake can also be wrapped tightly and frozen for up to 2–3 months.
This Piña Colada Pineapple Pound Cake is buttery, moist, tropical, and loaded with pineapple and coconut flavor—the perfect dessert for anyone who loves the classic piña colada combination.