There’s nothing quite like a slice of cake that transports you straight to a tropical getaway. This Pina Colada Pound Cake blends the rich, buttery goodness of a classic pound cake with the irresistible flavors of pineapple and coconut. Imagine the aroma of toasted coconut mingling with sweet pineapple—a dessert that feels like a mini-vacation in every bite. Whether you’re celebrating a special occasion or just treating yourself to something delightful, this cake is sure to impress. Trust me, you’re going to love it!

Why You’ll Love Pina Colada Pound Cake

Versatile
Ideal for parties, family gatherings, or a casual dessert any time of the day.

Budget-Friendly
Simple, accessible ingredients come together to create a gourmet treat without a hefty price tag.

Quick and Easy
With straightforward steps, you can whip this cake up in no time.

Customizable
Enhance the tropical vibes by adding extra pineapple chunks, coconut flakes, or even a splash of rum extract.

Crowd-Pleasing
This cake’s balanced flavor profile makes it a favorite among all ages.

Ingredients

Ingredients in Pina Colada Pound Cake

Here’s the beauty of this cake—it masterfully combines tropical flavors with the classic pound cake texture for a delightful twist.

Butter
The foundation that provides a rich, tender crumb.

Sugar
For sweetness and that perfectly golden crust.

Eggs
Essential for binding the ingredients together and creating a light, fluffy texture.

Flour
The structure that gives the cake its satisfying density.

Baking Powder
Ensures the cake rises beautifully, keeping it light.

Pineapple Juice
Imparts the signature fruity, tropical flavor.

Coconut Milk
Adds a creamy, coconutty richness that elevates the taste.

Coconut Flakes
Optional, but they enhance both texture and coconut flavor.

Vanilla Extract
For an extra layer of warmth and depth.

Instructions

Preheat Your Equipment

Preheat your oven to 350°F (175°C) to ensure a perfect, even bake.

Combine Ingredients

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pineapple juice, coconut milk, and vanilla extract.

Add Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.

Prepare Your Baking Pan

Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal and cleanup.

Assemble the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. If desired, sprinkle coconut flakes over the top to boost the tropical flavor.

Bake to Perfection

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Finishing Touches

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step helps the cake set perfectly for slicing.

Serve and Enjoy

Slice and serve this tropical treat on its own, or enhance it with a scoop of vanilla ice cream or an extra drizzle of pineapple juice.

Nutrition Facts

Servings: 10
Calories per serving: 250

Preparation Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

How to Serve Pina Colada Pound Cake

This cake is wonderfully versatile when it comes to serving options:

• Pair it with fresh tropical fruits like pineapple, mango, or kiwi for an extra fruity kick.
• Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its richness.
• Drizzle with a bit of coconut syrup or pineapple glaze for an added tropical flair.

Additional Tips

• Storage: Keep the cake in an airtight container at room temperature for up to 4 days.
• Boozy Twist: For an adult version, add a splash of rum extract to the batter or brush the cooled cake with a little rum.
• Pineapple Options: Use fresh or canned pineapple juice, ensuring it’s well mixed with the other ingredients.
• Coconut Variations: If you don’t have coconut flakes, shredded coconut can be used for a finer texture.

FAQ’s

1. Can I use fresh pineapple juice?
Yes, fresh pineapple juice works wonderfully and enhances the tropical flavor.

2. Can I substitute coconut milk with regular milk?
You can, but the coconut milk really gives this cake its signature taste.

3. How can I make this cake more tropical?
Add extra pineapple chunks or more coconut flakes, or even a splash of rum extract.

4. Can this cake be made ahead of time?
Absolutely—it stores well and often tastes even better the next day.

5. How do I know when the cake is done?
A toothpick inserted into the center should come out clean when the cake is fully baked.

6. Is it possible to freeze Pina Colada Pound Cake?
Yes, slice it and freeze for up to 3 months, then thaw as needed.

7. Can I make a gluten-free version?
Yes, simply substitute regular flour with a gluten-free all-purpose flour blend.

8. Can I add other tropical fruits?
Definitely—chopped mango or papaya would be excellent additions.

9. What’s the best way to cool the cake?
Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. How can I add more coconut flavor?
Increasing the amount of coconut milk or coconut flakes will intensify the coconut taste.

Conclusion

This Pina Colada Pound Cake is your ticket to a mini tropical escape, blending rich, buttery goodness with fresh, fruity flavors. Perfect for any celebration or a delightful everyday treat, it’s sure to become a favorite in your dessert repertoire. Enjoy every bite and savor the island vibes!

Pina Colada Pound Cake

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This Pina Colada Pound Cake is a tropical twist on a classic dessert. Moist and buttery with hints of pineapple and coconut, it’s reminiscent of the refreshing pina colada cocktail. Perfect for any celebration or a sweet treat after dinner.

• Author: Grace Sullivan
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 pound cake (8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Tropical/Caribbean

Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup coconut milk
• 1/2 cup crushed pineapple (drained)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract (optional)

 

• 1/2 cup shredded coconut

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract (and rum extract if using).
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Alternately add the dry ingredients and the coconut milk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
• Gently fold in the crushed pineapple and shredded coconut.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

 

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For extra tropical flavor, drizzle a simple pineapple glaze over the cooled cake.
• Ensure the crushed pineapple is well-drained to prevent a soggy texture.

 

• This cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 20g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 100mg