Introduction
Piña Colada Pound Cake brings the sunny, tropical flavors of pineapple and coconut into a rich, buttery cake that feels like a mini vacation in every bite. Inspired by the classic piña colada flavor combination, this pound cake delivers a moist, tender crumb with sweet pineapple notes and a subtle coconut finish that’s comforting yet refreshing.
Unlike lighter sponge cakes, pound cake offers structure and richness, making it perfect for soaking up tropical flavors without becoming soggy. Pineapple adds natural sweetness and moisture, while coconut enhances aroma and texture. Finished with a light glaze or dusting of powdered sugar, this cake is elegant enough for special occasions and simple enough for everyday enjoyment.
Perfect for brunches, potlucks, holidays, or dessert tables, Piña Colada Pound Cake stores beautifully and tastes even better the next day as the flavors meld. If you love tropical desserts that are easy to make but impressive to serve, this recipe belongs in your rotation.
Ingredients
For the Pound Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 cup crushed pineapple, well drained
½ cup coconut milk (or whole milk)
1 cup shredded sweetened coconut
For the Tropical Glaze (Optional)
1 ½ cups powdered sugar
2–3 tablespoons pineapple juice or coconut milk
½ teaspoon vanilla extract
Preparation
Step 1: Prepare the Pan and Oven
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are coated to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.
Step 4: Add Eggs and Flavoring
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Finish the Batter
On low speed, alternate adding the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Gently fold in the crushed pineapple and shredded coconut until just combined.
Variation
Rum-Style Flavor (Non-Alcoholic): Add rum extract for classic piña colada aroma.
Toasted Coconut Cake: Toast coconut before folding into the batter.
Cream Cheese Pound Cake: Replace ½ cup butter with cream cheese for extra richness.
Mini Loaves: Bake in loaf pans for gifting and portion control.
Glaze-Free Version: Dust with powdered sugar for a lighter finish.
Cooking Note
Pound cakes bake slowly. Avoid opening the oven during the first hour. If the top browns too quickly, tent loosely with foil during the last 20 minutes. Drain pineapple thoroughly to prevent excess moisture.
Serving Suggestions
Serve Piña Colada Pound Cake sliced with fresh pineapple, whipped cream, or vanilla ice cream. It pairs beautifully with coffee, iced tea, or sparkling water. For a tropical presentation, garnish with toasted coconut flakes.
Tips
Use room-temperature ingredients for smooth batter.
Drain pineapple very well to maintain structure.
Measure flour accurately to avoid dryness.
Let the cake cool completely before glazing.
Store tightly wrapped to keep the cake moist.
Prep Time
20 minutes
Cooking Time
1 hour 25 minutes
Total Time
1 hour 45 minutes
Nutritional Information (Approximate per slice)
Calories: 440
Protein: 6 g
Sodium: 190 mg
FAQs
Can I use fresh pineapple instead of canned?
Yes, finely crush it and drain excess juice thoroughly before using.
Does this cake need refrigeration?
No, store covered at room temperature for up to 3 days. Refrigerate if glazed with dairy-heavy toppings.
Can I freeze Piña Colada Pound Cake?
Yes, freeze unglazed slices or the whole cake for up to 3 months.
Why is my pound cake dense?
Overmixing or under-creaming butter and sugar can cause density.
Can I use unsweetened coconut?
Yes, but the cake will be slightly less sweet.
Conclusion
Piña Colada Pound Cake is the perfect marriage of tropical flavor and classic comfort. With its moist, buttery crumb, sweet pineapple, and coconut-kissed finish, it’s a crowd-pleasing dessert that feels both indulgent and refreshing. Easy to make and stunning to serve, this cake brings island vibes to any table—one slice at a time. 🍍🥥🍰
Print
Piña Colada Pound Cake – Moist Tropical Pound Cake
Ingredients
For the Pound Cake
-
3 cups all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 ½ cups unsalted butter, softened
-
2 ¾ cups granulated sugar
-
6 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1 cup crushed pineapple, well drained
-
½ cup coconut milk (or whole milk)
-
1 cup shredded sweetened coconut
For the Tropical Glaze (Optional)
-
1 ½ cups powdered sugar
-
2–3 tablespoons pineapple juice or coconut milk
-
½ teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are coated to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Gently fold in the crushed pineapple and shredded coconut until just combined.
Notes
Pound cakes bake slowly. Avoid opening the oven during the first hour. If the top browns too quickly, tent loosely with foil during the last 20 minutes. Drain pineapple thoroughly to prevent excess moisture.