Name: Pina Colada Pound Cake Recipe
Prep time: 20 min
Cook time: PT-488844H50M13S
Total time: PT-488844H50M13S
Cuisine: Tropical
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; ½ tsp coconut extract (optional); ½ cup coconut milk (or whole milk); 1 cup crushed pineapple, drained; 3 cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup shredded sweetened coconut; 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 2 tbsp coconut milk (or regular milk); ½ tsp vanilla extract; Toasted coconut for garnish (optional)

If you’re searching for a dessert that channels pure vacation-in-a-slice vibes, look no further than Pina Colada Pound Cake. This moist, buttery cake combines bursts of sweet pineapple and plenty of dreamy coconut, all tied together with a rich glaze and a sprinkle of toasted coconut on top. Whether you’re throwing a backyard barbecue, planning a brunch, or just need something to remind you of palm trees and sunny days, this recipe is a guaranteed crowd-pleaser that truly brings the tropics to your table.

Pina Colada Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pina Colada Pound Cake comes from its simple but carefully chosen ingredients. Each one has a part to play, from the lush coconut milk to the punchy pineapple and, of course, the gloriously creamy butter that makes every slice irresistible. Don’t skip the coconut extract if you have it—little details like this really elevate the finished cake.

Butter, unsalted: Provides the rich, classic pound cake base and keeps each bite marvelously tender.
Granulated sugar: Adds essential sweetness and helps create that signature golden crust.
Large eggs: Help bind everything together and lend extra richness.
Vanilla extract: Rounds out the flavors and brings a warm, aromatic note.
Coconut extract (optional): For a next-level coconut flavor that really pops!
Coconut milk (or whole milk): Keeps the crumb moist and boosts that island flavor.
Crushed pineapple, drained: Adds juicy sweetness and little pockets of fruit in every bite.
All-purpose flour: Gives the cake proper structure without making it heavy or dense.
Baking powder: Ensures a tender, lift in the crumb and prevents the cake from being too heavy.
Salt: Just a touch brings out all the other flavors beautifully.
Shredded sweetened coconut: Coconut inside and on top = coconutty bliss all the way through!
Powdered sugar (for glaze): Produces a smooth glaze that sinks into every ridge and curve.
Pineapple juice (for glaze): Echoes the tropical flavors while keeping the glaze vibrant.
Toasted coconut (optional garnish): Adds crunch and a golden finish.

How to Make Pina Colada Pound Cake

Step 1: Prep the Pan and Oven

Start by getting your oven nice and hot at 350°F (175°C). Generously grease and flour a 10-inch bundt or loaf pan—this step ensures your Pina Colada Pound Cake releases cleanly and shows off those lovely golden edges.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a stand mixer or hand mixer to beat your softened butter with the granulated sugar. You’re aiming for a light, billowy mixture—about 3-4 minutes of mixing does the trick. This step creates a smooth, tender base for the cake.

Step 3: Add the Eggs and Flavors

Crack in the eggs, one at a time, and beat well after each addition so everything is nicely blended. Add the vanilla extract and coconut extract (if using); these fragrant additions are absolutely key to the classic Pina Colada Pound Cake experience.

Step 4: Incorporate Coconut Milk and Pineapple

Now, pour in the coconut milk along with the drained crushed pineapple. Gently mix until these tropical flavors are evenly distributed through the batter. The aroma will already be making you hungry!

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture into your wet ingredients, mixing on low just until combined. Be careful not to overmix, as you want a tender crumb.

Step 6: Fold in the Coconut

Grab that sweetened shredded coconut and gently fold it into your batter, making sure it’s nicely incorporated. This step gives the Pina Colada Pound Cake its irresistible tropical chew and flavor.

Step 7: Bake the Cake

Scoop the batter into your prepared pan and smooth the top. Slide it into the oven for 60-70 minutes. If the top starts to brown too quickly, tent it with foil during the last 10-15 minutes. The cake is done when a toothpick comes out clean with just a few moist crumbs.

Step 8: Cool Completely

Let the cake rest in its pan for about 15 minutes—this little nap helps it set. Then invert onto a wire rack and let it cool all the way before you add the glaze (if you can wait that long!)

Step 9: Whisk Up the Glaze

In a medium bowl, combine powdered sugar, pineapple juice, coconut milk, and vanilla extract. Whisk until smooth and dreamy. If the glaze is a bit thick, add a touch more pineapple juice or milk to your liking.

Step 10: Glaze and Garnish

When your Pina Colada Pound Cake is fully cool, drizzle the glaze over the top, watching it cascade down those pretty curves. Finish with a flourish of toasted coconut for crunch, color, and even more coconut flavor.

How to Serve Pina Colada Pound Cake

Garnishes

A generous sprinkle of toasted coconut on top is the dreamiest finishing touch, but you can take it even further. Try garnishing with a few chunks of fresh pineapple, thin curls of lime zest, or even some maraschino cherries for pure tropical delight.

Side Dishes

This cake pairs wonderfully with a scoop of creamy vanilla or coconut ice cream. For brunch, serve it alongside a fruit salad bursting with mango, kiwi, or berries to keep the tropical theme going. It’s also fantastic with a carafe of strong, freshly-brewed coffee.

Creative Ways to Present

Feeling playful? Slice your Pina Colada Pound Cake and layer the pieces in parfait glasses with whipped cream and fresh pineapple for a “trifle” take. You can also cut it into cubes for dreamy cake pops or serve it on a platter with tropical fruits and a drizzle of extra glaze for an eye-catching dessert board.

Make Ahead and Storage

Storing Leftovers

Once the cake is cool and glazed, cover it tightly with plastic wrap or store in an airtight container at room temperature for up to three days. The flavors deepen over time, so you might even find it’s tastier the next day!

Freezing

Pina Colada Pound Cake freezes beautifully. For best results, wrap unglazed slices or the whole cake in a double layer of plastic wrap and foil. Freeze for up to three months. Thaw overnight in the fridge, then glaze and garnish just before serving for a fresh, bakery-worthy finish.

Reheating

To enjoy your cake warm, pop individual slices in the microwave for 10-15 seconds—just enough to revive the lush texture and fragrant flavors without melting the glaze. If you’ve frozen it, allow it to come fully to room temperature before serving for the best flavor and consistency.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just be sure to finely chop the pineapple and drain it well to avoid adding extra liquid to the batter. This brings even more vibrant, juicy flavor to your Pina Colada Pound Cake.

Can I use a loaf pan instead of a bundt pan?

Yes, you can use a large loaf pan if you don’t have a bundt pan handy. Just keep an eye on baking time as it may vary; start checking for doneness at the 60-minute mark.

Is there a way to make this cake dairy-free?

You can substitute a quality plant-based butter and use canned coconut milk in both the batter and glaze for a dairy-free twist on Pina Colada Pound Cake. The flavor will still be lusciously tropical!

How do I toast coconut for garnish?

To toast coconut, simply spread shredded coconut in an even layer on a baking sheet and bake at 350°F for 5-8 minutes, stirring a couple times, until golden. Keep a close eye, as it can go from perfect to burnt quickly.

Can I make cupcakes instead of a whole cake?

Definitely! Divide the batter among lined muffin tins, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick tests clean. Glaze and garnish your mini Pina Colada Pound Cakes just as you would the full-sized cake.

Final Thoughts

This Pina Colada Pound Cake is the kind of treat that instantly transports you somewhere sunny, no passport required. Trust me, it’ll bring smiles and “can I have that recipe?” requests wherever you share it. Give it a try—you’ll fall in love with its dreamy tropical flavor from the very first bite!