Pina Colada Pound Cake – A Tropical Twist on a Classic Favorite 🌴🍍🥥
If you love the tropical flavors of pineapple, coconut, and a hint of rum, this Pina Colada Pound Cake is your dream dessert. Inspired by the classic island cocktail, this cake blends all the sunny flavors of a beachside escape into a rich, buttery pound cake. With a moist crumb packed with crushed pineapple, shredded coconut, and coconut milk, topped off with a boozy rum glaze, it’s the ultimate crowd-pleasing treat.
Ingredients :
For the Pound Cake
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp coconut extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup canned crushed pineapple (drained)
• ½ cup coconut milk (or whole milk)
• ½ cup shredded sweetened coconut
For the Rum Glaze
• 1 cup powdered sugar
• 2 tbsp coconut rum (or pineapple juice for non-alcoholic version)
• 1 tbsp milk or coconut milk
For Garnish
• Toasted coconut flakes
• Maraschino cherries
• Pineapple slices
Directions :
1. Prepare the Batter
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract and coconut extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Mix until just combined. Gently fold in the drained crushed pineapple and shredded sweetened coconut.
2. Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
3. Make the Glaze
In a small bowl, whisk together powdered sugar, coconut rum (or pineapple juice), and milk until smooth. Adjust consistency as needed. Once the cake is completely cooled, drizzle the glaze evenly over the top.
4. Garnish & Serve
Sprinkle toasted coconut flakes over the glaze. Garnish with maraschino cherries and pineapple slices for a tropical presentation. Slice and serve.
Serving Suggestions :
Serve with vanilla bean ice cream or a scoop of coconut gelato. Enjoy with a glass of pineapple juice or an actual piña colada for the full tropical experience. This cake makes a great addition to brunch tables, dessert buffets, or summer BBQ spreads. Serve on a platter lined with banana leaves or tropical flowers for a festive touch.
