Pina Colada Pound Cake Recipe

If you’re craving a tropical escape baked right into a cake, then this Pina Colada Pound Cake Recipe is your new best friend. Imagine the buttery richness of a classic pound cake infused with luscious pineapple, creamy coconut, and a hint of vanilla that will transport your taste buds straight to paradise. With every slice, you get a perfect harmony of moist texture, sweet tropical flavors, and a glaze that adds just the right zing. Whether you’re enjoying it for an afternoon treat or serving it to impress guests, this recipe promises pure sunshine on a plate.

Ingredients You’ll Need

The magic of this Pina Colada Pound Cake Recipe lies in its simple, well-balanced ingredients. Each one plays a vital role—bringing moisture, flavor, or texture—so don’t skip the details. From creamy butter to freshly crushed pineapple, these pantry staples come together to create something truly special.

• 1 cup unsalted butter, softened: Provides rich creaminess and the foundation for a tender crumb.
• 2 cups granulated sugar: Sweetens the cake and contributes to a lovely golden crust.
• 4 large eggs: Adds structure and keeps the cake moist.
• 1 tsp vanilla extract: Enhances all the other flavors with its warm, aromatic notes.
• ½ tsp coconut extract (optional): Gives an extra coconutty punch that’s iconic in pina colada flavors.
• ½ cup coconut milk (or whole milk): Adds subtle creaminess and tropical flair.
• 1 cup crushed pineapple, drained: Brings natural sweetness and juicy tropical goodness.
• 3 cups all-purpose flour: The body of the cake, creating structure and heft.
• 1 tsp baking powder: Helps the cake rise to perfect fluffy heights.
• ½ tsp salt: Balances sweetness and enhances all flavors.
• 1 cup shredded sweetened coconut: Adds texture and an irresistible chewiness.
• 1 ½ cups powdered sugar: The base of the sweet glaze topping.
• 2 tbsp pineapple juice: Infuses the glaze with tangy brightness.
• 2 tbsp coconut milk (or regular milk): Creates a smooth, luscious consistency for the glaze.
• ½ tsp vanilla extract: Pulls the glaze together with a lovely scent and flavor.
• Toasted coconut for garnish (optional): Adds a crunchy, toasted finish that’s as beautiful as it is tasty.

How to Make Pina Colada Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 350°F (175°C). Grease and flour either a 10-inch bundt pan or loaf pan to ensure your cake comes out clean and beautiful without sticking. This small step guarantees a flawless presentation later on.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture becomes pale, fluffy, and full of air. This aeration is key to giving your pound cake a light yet moist texture that makes every bite melt in your mouth.

Step 3: Add Eggs and Extracts

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then stir in the vanilla extract and optional coconut extract, which brings out the tropical essence that defines this lovely cake.

Step 4: Combine Wet Ingredients

Mix in the coconut milk and drained crushed pineapple until everything is well blended. The pineapple adds bursts of juicy flavor while the coconut milk keeps the cake tender and rich.

Step 5: Whisk Dry Ingredients and Mix Together

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring gently until just combined. Avoid overmixing to keep your pound cake delightfully tender.

Step 6: Fold in Coconut

Gently fold in the shredded sweetened coconut, adding that trademark texture and flavor which makes this recipe stand out.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too much, tent with foil for the last 10-15 minutes to keep it perfect.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. Let it cool completely so it can set beautifully before glazing.

Step 9: Prepare the Glaze

Whisk together powdered sugar, pineapple juice, coconut milk, and vanilla extract until smooth. Adjust the glaze thickness by adding more pineapple juice or milk if needed—this drizzle will deliver a sweet, tangy finish to your cake.

Step 10: Glaze the Cake

Once the cake is fully cooled, pour the glaze over the top, letting it trickle down the sides naturally. Sprinkle with toasted coconut if you want to add extra crunch and a gorgeous appearance.

Step 11: Enjoy!

Slice up your masterpiece and indulge in every tropical, buttery bite. This Pina Colada Pound Cake Recipe is amazing with coffee, tea, or even a scoop of ice cream to elevate dessert time.

How to Serve Pina Colada Pound Cake Recipe

Garnishes

Toasting some coconut flakes adds a lovely nutty crunch that contrasts beautifully with the tender cake. Fresh pineapple slices or a sprig of mint also brighten up the plating, making it look as delightful as it tastes.

Side Dishes

This flavorful pound cake pairs wonderfully with creamy sides like vanilla ice cream or whipped cream to balance the tropical sweetness. A cup of freshly brewed coffee or fruity tea also complements it perfectly for a relaxing snack or dessert.

Creative Ways to Present

Try serving your Pina Colada Pound Cake Recipe in wedges alongside a tropical fruit salad for a festive brunch. Or drizzle some extra pineapple juice glaze and sprinkle edible flowers on top to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor. If your kitchen is warm, refrigeration will extend freshness—just bring slices to room temperature before serving.

Freezing

Pound cake freezes wonderfully! Wrap it tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. It will last up to 2 months. Thaw overnight in the refrigerator before glazing or serving.

Reheating

For a freshly baked feel, warm slices in the microwave for 15-20 seconds or pop them in a 325°F oven for 5-7 minutes. This revives the cake’s tender texture and enhances the tropical flavors perfectly.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Just make sure to finely crush fresh pineapple and drain it well to avoid adding too much extra liquid, which can affect the cake’s texture.

Is coconut extract necessary for this recipe?

While optional, coconut extract intensifies the coconut flavor and makes the cake taste more authentically pina colada. If you don’t have it, the shredded coconut and coconut milk still provide plenty of taste.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. Be sure it includes xanthan gum for structure and follow the same mixing instructions.

What if I don’t have a bundt pan?

No problem! A regular loaf pan works just as well. Just keep an eye on baking time as it might vary slightly depending on your pan’s size and shape.

Can I double the recipe for a bigger crowd?

You sure can! Just double all ingredients and bake in two pans to ensure even cooking. This Pina Colada Pound Cake Recipe is perfect for sharing with lots of friends and family.

Final Thoughts

There’s something so heartwarming and uplifting about this Pina Colada Pound Cake Recipe—like a little getaway with every bite. Its moist, tropical flavors wrapped in buttery goodness make it a real crowd-pleaser. So go ahead, bake a batch for your next gathering or just because you deserve a slice of sunshine. I promise it will become one of your favorites too!

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