If you’re looking for a dessert that instantly transports you to a tropical paradise with every bite, this Pina Colada Pound Cake is truly a dream come true. Imagine the lush combination of coconut and pineapple wrapped up in a rich, buttery pound cake, then drizzled with a tangy-sweet glaze and topped with festive garnishes—the flavors are irresistible! Whether you want to impress guests or just treat yourself to a moment of sunshine, this loaf brings vacation vibes to your kitchen any time of year.

Pina Colada Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Making Pina Colada Pound Cake is all about simple, easy-to-find ingredients, each one adding its own flair to the recipe. From the creamy coconut milk to real bits of pineapple, every element helps build that signature flavor, color, and texture we love.

All-purpose flour: The foundation for our cake, it gives structure while keeping everything fluffy and light.
Baking powder: Just the right amount helps the cake rise beautifully, so it’s not overly dense.
Salt: Don’t skip it! A pinch sharpens every sweet and fruity note.
Unsalted butter (softened): The secret to a moist, velvety crumb—make sure it’s at room temperature for easy mixing.
Granulated sugar: Sweetens the cake while helping with its perfect golden crust.
Large eggs: These bind everything together and add richness to the batter.
Coconut milk: A splash in the batter (and glaze) infuses deep tropical flavor and extra moisture.
Crushed pineapple (drained): Real pineapple bits add bright bursts of juicy flavor in every slice.
Coconut extract: For that true-to-the-drink flavor, a dash of coconut extract goes a long way.
Vanilla extract: Rounds out the tropical notes and adds classic warmth.
Dark or light rum (optional): Just a bit mimics that classic cocktail kick—skip it if you prefer non-alcoholic.
Powdered sugar: Makes a silky-smooth glaze that clings to every slice.
Pineapple juice: Adds tangy brightness to the glaze, echoing the flavors inside the cake.
Sweetened shredded coconut (toasted): Optional, but toasting it brings irresistible crunch and color for garnish.
Maraschino cherries: Classic Pina Colada flair—brighten up every slice with a pop of red.
Fresh pineapple slices: For a showstopping, juicy finish that lets everyone know this is a treat inspired by the tropics.

How to Make Pina Colada Pound Cake

Step 1: Prepare the Baking Pan

First things first: preheat your oven to 350°F (175°C)—getting it nice and hot ensures the cake rises just right. Grease and flour a 9×5-inch loaf pan or line it with parchment paper if you love easy cleanup and a flawless release.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. This little step makes sure those ingredients are evenly distributed, so your pound cake bakes up tender and perfectly risen.

Step 3: Cream Butter and Sugar

In a large mixing bowl, grab your electric mixer and blend the softened butter and granulated sugar. You’re looking for a pale, fluffy mixture—this takes about 3 to 4 minutes and gives the cake its tender crumb.

Step 4: Add Eggs

Add the eggs one at a time, mixing well after each. This careful addition makes the batter silky-smooth and ensures everything is combined without overmixing.

Step 5: Combine Wet Ingredients

In a separate small bowl, stir together the coconut milk, drained crushed pineapple, coconut extract, vanilla extract, and rum. This is your ticket to all the tropical flavor that makes Pina Colada Pound Cake so special!

Step 6: Combine Wet and Dry Mixtures

Now, working in batches, alternate adding the dry mixture and your coconut-pineapple wet mix into the butter mixture, beginning and ending with the dry ingredients. Take care not to overmix here—a gentle hand keeps your crumb light.

Step 7: Pour Batter and Bake

Spoon the batter into your prepared loaf pan and smooth out the top. Pop it in the oven for 50 to 60 minutes. The aroma will fill your kitchen, and the cake is ready when a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Let your pound cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents it from steaming inside the pan, ensuring a perfect texture.

Step 9: Prepare the Glaze

While your cake cools, whisk up the glaze with powdered sugar, pineapple juice, more coconut milk, and rum if you’re using it. Adjust the consistency as needed—it should be thick enough to drizzle, yet pourable.

Step 10: Decorate and Serve

Drizzle the creamy glaze generously over your cooled loaf. Have some fun with garnishes: a sprinkle of toasted coconut, ruby-red maraschino cherries, and fresh pineapple slices make your Pina Colada Pound Cake as gorgeous as it is delicious.

How to Serve Pina Colada Pound Cake

Garnishes

Don’t underestimate the power of a pretty topping! A shower of toasted coconut adds crunch and a touch of golden color. Place a few maraschino cherries and fresh pineapple wedges on top for a dessert that absolutely shines at any gathering.

Side Dishes

Pair slices of Pina Colada Pound Cake with a scoop of coconut or vanilla ice cream for extra indulgence. A dollop of lightly sweetened whipped cream, or even a fruit salad featuring mango and kiwi, is refreshing and bright alongside each slice.

Creative Ways to Present

For a playful party spin, try cutting thick slices into cubes and skewering them with fresh fruit to create dessert kebabs. Or, layer cubes of pound cake with whipped cream and pineapple for easy, individual trifles that are as fun to look at as they are to eat.

Make Ahead and Storage

Storing Leftovers

Leftover Pina Colada Pound Cake can be wrapped tightly in plastic or stored in an airtight container at room temperature for up to three days. If your kitchen is warm, consider refrigerating it for the freshest results—just bring to room temperature before serving for the best texture.

Freezing

Planning ahead or looking to save some for later? Wrap your cooled, unglazed pound cake in plastic wrap and then foil, and freeze for up to two months. For the best taste, thaw overnight in the refrigerator and glaze just before serving.

Reheating

While this loaf is tender and lovely at room temperature, you can gently warm individual slices in the microwave for about 15 seconds. This little trick revives that fresh-from-the-oven feel—and makes the glaze extra gooey!

FAQs

Can I make Pina Colada Pound Cake without rum?

Absolutely! The rum is optional—it simply adds a grown-up flavor twist. Skipping it won’t change the fantastic tropical taste of your cake.

What’s the best way to toast coconut for the garnish?

Spread sweetened shredded coconut on a baking sheet and bake at 325°F (165°C) for about 5-8 minutes, stirring often, until golden and fragrant. Watch closely—it browns quickly!

Can I use canned coconut milk, or does it need to be refrigerated?

Either canned or refrigerated coconut milk works, but be sure to shake or stir it first, as the fat can separate. For extra richness, use the full-fat version from a can.

How do I keep the pound cake from sticking to the pan?

Generously grease and flour the loaf pan, or better yet, line it with parchment paper with overhang so you can lift the cake right out after baking—no sticking, no worries.

Can I double the recipe for a crowd?

Definitely! Double the ingredients and divide between two pans. Just keep an eye on the baking time, as loaves may finish at slightly different times depending on your oven and pans.

Final Thoughts

If you’re ready for a slice of paradise, I can’t recommend this Pina Colada Pound Cake enough. Each bite is like a postcard from the tropics—creamy, vibrant, and pure joy! Whether for a celebration or a simple weeknight treat, try it and let the sunny flavors sweep you away.