If you’re craving a dessert that transports you straight to a sunny beach with every bite, this Pina Colada Pound Cake Recipe is exactly what you need. This pound cake blends the tropical flavors of pineapple, coconut, and a hint of rum into a moist, buttery treat that feels like a mini-vacation on your plate. It’s rich but balanced, bursting with fruity sweetness and just enough nuttiness from the shredded coconut. Once you try this Pina Colada Pound Cake Recipe, it’ll become one of your go-to favorites whenever you want to add a little sunshine to your dessert table.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for achieving that perfect balance of texture and flavor in your Pina Colada Pound Cake Recipe. Each element has a specific role, from lending moisture and richness to layering in tropical notes and helping the cake rise just right.
- 1 cup unsalted butter, softened: Provides the rich, creamy base and tender crumb everyone loves in pound cake.
- 1 1/2 cups granulated sugar: Sweetens the batter and helps create that tender, moist texture.
- 4 large eggs: These bind everything together and add structure to the cake.
- 1/4 cup sour cream: Adds moisture and a slight tang that brightens the overall flavor.
- 1/2 teaspoon coconut extract: Brings out that unmistakable tropical coconut aroma and flavor that’s essential here.
- 1/2 teaspoon vanilla extract: Adds a subtle depth that complements the other flavors perfectly.
- 2 cups all-purpose flour: The foundation that provides the cake’s structure and body.
- 1/2 teaspoon baking powder: Helps the cake rise and keeps it light and fluffy.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup crushed pineapple (well-drained): Bursts with juicy tropical sweetness and adds beautiful moisture.
- 1/2 cup shredded sweetened coconut: Adds chewy texture and coconut flavor in every bite.
- 2 tablespoons dark rum (optional): Introduces a warm, complex tropical flair that makes this cake extraordinary.
- 1/4 cup pineapple juice: Infuses fruity brightness and keeps the cake moist.
For the glaze:
- 1 cup powdered sugar: Sweetens the glaze to contrast the cake’s tangy notes.
- 2–3 tablespoons pineapple juice: Adds fresh fruity flavor and the perfect glazed texture.
- 1 tablespoon dark rum (optional): Enhances the tropical notes in the glaze for a boozy twist.
- Toasted coconut for garnish (optional): Adds crunch and a beautiful finishing touch.
How to Make Pina Colada Pound Cake Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 325°F (160°C). Grease your 9×5-inch loaf pan or bundt pan thoroughly to ensure your cake doesn’t stick and releases easily after baking. Having everything at room temperature helps the ingredients blend beautifully for that perfect texture in your Pina Colada Pound Cake Recipe.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial because it incorporates air, making your cake delightfully tender. Don’t rush this – it usually takes about 3-5 minutes with an electric mixer.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Next, mix in the sour cream, coconut extract, vanilla extract, pineapple juice, and dark rum if you’re using it. These ingredients build the luscious flavor profile that defines the Pina Colada Pound Cake Recipe.
Step 4: Combine Dry Ingredients and Fold in Fruit
In a separate bowl, whisk the flour, baking powder, and salt. Slowly add these dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter. Finally, fold in the crushed pineapple and shredded coconut gently – this will keep the cake texture tender while embedding those tropical bursts of flavor and texture.
Step 5: Bake Your Cake
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake in your preheated oven for 60–70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make and Add the Glaze
Whisk together powdered sugar, pineapple juice, and rum until smooth. Drizzle this tropical glaze over the cooled cake. If you want to elevate it even further, sprinkle some toasted coconut on top for added crunch and gorgeous presentation.
How to Serve Pina Colada Pound Cake Recipe
Garnishes
The glaze and toasted coconut already signal tropical elegance, but consider adding a wedge of fresh pineapple or a sprig of mint on the side. These add visual appeal and a fresh note to the rich cake, perfect for impressing guests or simply brightening your own day.
Side Dishes
Serve your Pina Colada Pound Cake Recipe alongside a scoop of vanilla or coconut ice cream for a dreamy, indulgent dessert. Fresh tropical fruit salad or a tangy passion fruit coulis also complements the cake’s sweet, buttery flavor beautifully, creating a well-rounded tropical feast.
Creative Ways to Present
For parties or special occasions, slice the cake and serve it in small, elegant portions topped with whipped cream and a sprinkle of toasted coconut or a splash of rum-infused pineapple syrup. You can even cut it into cubes and layer with pineapple chunks and coconut cream to make a pina colada-inspired trifle.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature. Properly stored, it stays fresh and delicious for up to three days—perfect for enjoying throughout the week without losing that moist, tropical charm.
Freezing
This Pina Colada Pound Cake Recipe freezes beautifully. Wrap the cooled cake securely in plastic wrap and then in aluminum foil or a freezer-safe bag. Freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge or at room temperature.
Reheating
To refresh your cake after chilling or freezing, warm slices in a low oven (around 300°F/150°C) for about 10-15 minutes or microwave briefly in 15-second bursts. This brings back that freshly baked softness and enhances those wonderful tropical flavors.
FAQs
Can I make this cake without the rum?
Absolutely! The rum adds lovely depth and traditional flair, but the cake is just as delicious without it. You can simply omit the rum or substitute with a little extra pineapple juice.
Can I substitute coconut cream for sour cream?
Yes, swapping sour cream with coconut cream will amplify the tropical coconut flavor and add extra richness. Just keep in mind that the texture might be slightly denser but delightfully creamy.
Is this cake gluten-free?
The traditional recipe calls for all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends that work well in cakes to make it gluten-free while maintaining delicious flavor and texture.
What pan is best to use? Loaf or bundt?
Either works beautifully for the Pina Colada Pound Cake Recipe. A bundt pan makes for a more decorative presentation, while a loaf pan offers classic slices—both are fantastic depending on your occasion.
How long does the cake stay fresh?
Stored properly at room temperature, the cake stays fresh for up to three days. After that, the texture and moistness might start to decline, so enjoying it sooner is best!
Final Thoughts
If you’re looking to bring a slice of paradise home, this Pina Colada Pound Cake Recipe is your ticket. It’s a warmly indulgent dessert that’s bursting with tropical vibes and comforting pound cake richness all at once. So grab your ingredients, get baking, and prepare for lots of compliments and perhaps a few requests for seconds!
Print
Pina Colada Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
- Diet: Vegetarian
Description
This Pina Colada Pound Cake blends the tropical flavors of pineapple, coconut, and rum into a moist, dense cake perfect for dessert or a special treat. Enhanced with a luscious pineapple glaze and optional toasted coconut garnish, it’s a delightful nod to the classic tropical cocktail in cake form.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, well-drained
- 1/2 cup shredded sweetened coconut
- 2 tablespoons dark rum (optional)
- 1/4 cup pineapple juice
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon dark rum (optional)
- Toasted coconut for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease a standard 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well incorporated. Then mix in sour cream, coconut extract, vanilla extract, pineapple juice, and dark rum if using, blending all flavors evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning throughout the cake.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing carefully just until combined to avoid overworking the batter which can make the cake tough.
- Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded sweetened coconut to distribute these key tropical flavors without deflating the batter.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, ensuring it firms up properly.
- Prepare the Glaze: Whisk together powdered sugar, pineapple juice, and dark rum (if using) until smooth. Drizzle this glaze over the cooled cake, allowing it to soak in slightly.
- Garnish and Serve: Optionally sprinkle toasted coconut over the glazed cake for added texture and a beautiful tropical finish. Slice and serve.
Notes
- For a stronger tropical flavor, substitute coconut cream for sour cream in the batter.
- This cake works beautifully in a bundt pan for a more decorative presentation.
- Store leftovers tightly wrapped at room temperature for up to 3 days to maintain freshness.
