Pina Colada Pound Cake: 5 Easy Steps for a Tropical Treat

Table of Contents

Introduction

If you’ve ever dreamed of capturing the vibrant flavors of a tropical vacation in a single dessert, this Pina Colada Pound Cake is your answer. Bursting with the sweet tang of pineapple and the rich creaminess of coconut, this cake brings the refreshing spirit of the islands right into your kitchen. Imagine the soft, moist crumb of a classic pound cake, elevated with tropical twists that make every bite a mini celebration.

Perfect for summer parties, family gatherings, or just because, this cake promises a delightful balance of sweetness and texture. The luscious glaze dripping over the top adds an extra layer of indulgence that is impossible to resist.

One of the reasons this cake stands out is its versatility. You can serve it as a festive dessert for holidays, a sweet surprise at brunch, or even as a unique treat during a cozy afternoon tea. Plus, it’s simple enough for beginner bakers but special enough to impress your guests. Whether you’re baking it for the first time or the tenth, you’ll find it becomes a staple in your baking repertoire.

pina colada pound cake If tropical flavors excite you, you might also want to explore our Classic Southern Butter Pound Cake for a buttery companion or try a fresh and tangy Easy Creamy Cucumber Salad to lighten up your dessert spread.

Let’s take a closer look at the ingredients and step-by-step instructions to make this tropical delight come to life in your own kitchen.

Ingredients pina colada pound cake

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple, drained
1 cup shredded coconut
½ cup whole milk
2 teaspoons vanilla extract
1 teaspoon coconut extract (optional for enhanced flavor)

For the Glaze:

1 cup powdered sugar
2–3 tablespoons pineapple juice
2 tablespoons cream cheese, softened (optional)
Shredded coconut, for garnish

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan. Preparing your pan properly will ensure that your cake releases easily and maintains its beautiful shape.
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the batter, resulting in a tender cake.
Beat in the eggs one at a time, mixing thoroughly after each addition to ensure an even texture throughout.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
Gradually add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently after each addition, being careful not to overmix, which could lead to a dense cake.
Fold in the crushed pineapple and shredded coconut along with the vanilla and coconut extracts if using. The pineapple adds moisture and a slight tartness while the coconut contributes to the tropical flavor and texture.
Pour the batter into your prepared pan and smooth the surface with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so start checking around the 60-minute mark.
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. Cooling the cake properly helps it set and makes it easier to glaze.
To prepare the glaze, whisk together the powdered sugar and pineapple juice until smooth. If you prefer a richer glaze, blend in softened cream cheese for added creaminess and tang.
Drizzle the glaze generously over the cooled cake and sprinkle shredded coconut on top for an elegant finish.

Tips & Variations

For an even stronger pineapple flavor, add an extra ¼ cup of pineapple juice to the batter or glaze.
Toast the shredded coconut before adding it to the batter or using it as a garnish for a nuttier taste and crunch.
If you don’t have coconut extract, pure vanilla extract works well as a substitute.
For a decadent dessert, serve slices with whipped cream or vanilla ice cream.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh longer.
Try swapping shredded coconut for macadamia nuts for a tropical nutty twist.
Add a splash of rum or coconut rum to the glaze for an adult-friendly version of this cake.

For more easy bakes, be sure to browse trusted recipes like this Allrecipes Classic Muffin Guide that inspires bakers around the world.

Storage

To keep your Pina Colada Pound Cake fresh, store it in an airtight container at room temperature if you plan to eat it within a few days. Refrigerate if you want to keep it longer, but be aware that refrigeration can slightly dry out the cake unless properly wrapped. For longer storage, wrap tightly in plastic wrap and freeze for up to two months.

When ready to enjoy frozen cake, thaw overnight in the refrigerator and bring to room temperature before serving.

Time & Yield

Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: Approximately 1 hour 30 minutes
Yield: 12–14 servings

Tools Used

10-inch bundt or tube pan
Large mixing bowls
Electric mixer or stand mixer
Measuring cups and spoons
Spatula
Wire rack for cooling

Final Thoughts

This Pina Colada Pound Cake captures the true spirit of the tropics with every bite. Its tender, buttery crumb combines perfectly with the sweet pineapple and rich coconut flavors, making it a dessert that’s both indulgent and refreshing. Whether you’re hosting a summer party, celebrating a special occasion, or simply craving a slice of paradise, this cake is sure to delight.

Don’t forget to try other tropical-inspired recipes like our Lemon Cream Cake Recipe to bring more sunshine to your dessert table. Happy baking!