Description
If you’re dreaming of tropical beaches, swaying palm trees, and refreshing island flavors, this Piña Colada Pineapple Pound Cake is the perfect dessert to bring those vacation vibes straight into your kitchen. Inspired by the classic Piña Colada flavor combination, this rich and buttery pound cake combines sweet pineapple, creamy coconut, and luscious vanilla into one unforgettable dessert.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1/2 cup sour cream
- 1/2 cup coconut milk
For the Pineapple Coconut Glaze
- 2 cups powdered sugar
- 3 tablespoons pineapple juice
- 2 tablespoons coconut milk
- 1/2 teaspoon coconut extract
Optional Garnish
- Toasted coconut flakes
- Pineapple chunks
- Maraschino cherries
- White chocolate drizzle
Instructions
Step 1:
Preheat oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Set aside.
Step 2:
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3:
In a large mixing bowl, beat butter, shortening, and sugar until light and fluffy.
Continue beating for approximately 4–5 minutes.
Step 4:
Add eggs one at a time.
Mix well after each addition.
Add vanilla extract and coconut extract.
Step 5:
Combine sour cream and coconut milk in a separate bowl.
Gradually alternate adding the flour mixture and coconut milk mixture to the batter.
Mix until just combined.
Step 6:
Fold in:
- Crushed pineapple
- Shredded coconut
Mix gently until evenly distributed.
Step 7:
Pour batter into the prepared Bundt pan.
Smooth the top evenly.
Tap the pan gently on the counter to remove air bubbles.
Step 8:
Bake for 75–85 minutes.
A toothpick inserted into the center should come out clean.
If necessary, loosely cover with foil during the final 20 minutes to prevent excessive browning.
Step 9:
Allow the cake to cool in the pan for 15 minutes.
Carefully transfer to a wire rack.
Cool completely.
Step 10:
Prepare the glaze.
Whisk together:
- Powdered sugar
- Pineapple juice
- Coconut milk
- Coconut extract
Mix until smooth.
Drizzle generously over the cooled cake.
Step 11:
Decorate with toasted coconut flakes, pineapple chunks, and cherries if desired.
Allow glaze to set before slicing.
Notes
Drain the crushed pineapple thoroughly before adding it to the batter. Excess liquid can affect the cake’s texture and baking time. For the best flavor, use full-fat coconut milk rather than light coconut milk.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 590
- Sugar: 55g
- Sodium: 180mg
- Fat: 30g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 6g