If you love the sunny flavors of a piña colada, this Piña Colada Pound Cake brings that same tropical vibe into a rich, buttery homemade dessert. It’s moist and tender with sweet pineapple, coconut, and a hint of vanilla—finished with a luscious glaze that makes every slice taste like a mini vacation.
Perfect for summer gatherings, potlucks, brunch, or whenever you want something a little different from classic pound cake, this recipe is easy to make and guaranteed to impress.
Ingredients
Makes 1 loaf (9×5-inch pan) – about 10 slices
For the Cake
- 1 cup (230g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk (or coconut milk for more coconut flavor)
- 1 cup (240g) crushed pineapple, well-drained
- 3/4 cup (60g) sweetened shredded coconut
Optional (for extra tropical flavor)
- 1 teaspoon coconut extract
- 1 tablespoon lime zest
For the Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons pineapple juice (from the can)
- 1 tablespoon coconut milk (optional, for creaminess)
- Pinch of salt
Preparation Time
- Prep time: 15 minutes
- Bake time: 55–65 minutes
- Cooling + glaze time: 30 minutes
- Total time: About 1 hour 40 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep the Pan
Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment (optional but helpful).
Step 2: Cream Butter and Sugar
Beat butter and sugar for 3–4 minutes until light and fluffy. This step helps create that classic pound cake texture.
Step 3: Add Eggs and Flavor
Add eggs one at a time, mixing well after each. Stir in vanilla (and coconut extract/lime zest if using).
Step 4: Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Step 5: Combine Wet and Dry
Add the dry ingredients to the batter in 2–3 additions, alternating with milk. Mix just until combined—don’t overmix.
Step 6: Fold in Pineapple and Coconut
Gently fold in drained crushed pineapple and shredded coconut. The batter will be thick.
Step 7: Bake
Spread batter evenly into the pan. Bake 55–65 minutes, or until a toothpick comes out clean (a few moist crumbs are okay).
Step 8: Cool and Glaze
Cool in pan for 10–15 minutes, then remove and cool completely.
Mix glaze ingredients until smooth and pour over the cooled cake. Let set before slicing.
Serving Suggestions
- Serve with whipped cream and fresh pineapple slices.
- Toast a slice lightly and spread with butter for an extra indulgent treat.
- Pair with iced coffee or coconut latte.
- Add a scoop of vanilla ice cream for a dessert-style serving.
- Sprinkle toasted coconut on top for a bakery-style finish.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, 1/10 loaf) |
|---|---|
| Calories | 410 |
| Protein | 5 grams |
| Total Fat | 20 grams |
| Saturated Fat | 12 grams |
| Carbohydrates | 54 grams |
| Sugars | 34 grams |
| Fiber | 2 grams |
| Sodium | 210 milligrams |
Nutritional Notes:
- Pineapple adds natural sweetness and moisture, plus a little vitamin C.
- Coconut contributes flavor and texture (and healthy fats in small amounts).
- For a slightly lighter version, use half coconut milk and half low-fat milk.
Tips for the Best Pound Cake
- Drain pineapple well to avoid a soggy center.
- Cream butter and sugar fully for a light, tender crumb.
- Bake at 325°F for even cooking and a finer texture.
- If the top browns too fast, loosely cover with foil during the last 15 minutes.
- Let the cake cool fully before glazing so the glaze sets nicely.
Variations to Try
- Rum-Free Piña Colada Flavor: Add extra coconut extract and lime zest for punch.
- Bundt Cake Version: Bake in a bundt pan at 325°F for 45–55 minutes (check early).
- Pineapple Upside-Down Twist: Layer pineapple rings and brown sugar in the pan first.
- Macadamia Crunch: Add 1/2 cup chopped macadamia nuts to the batter.
- Extra Coconut: Use coconut milk in the cake and glaze, plus toasted coconut topping.
This Piña Colada Pound Cake is a tropical twist on a classic dessert—moist, buttery, and packed with pineapple-coconut flavor in every bite. It’s easy enough for a casual bake day but special enough for parties and gatherings.
Whether you keep it simple or dress it up with glaze and toasted coconut, this recipe guarantees a sweet, vacation-style slice every time.
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