Piña Colada Pound Cake 🍍🥥🍹


 A tropical twist on classic pound cake! This rich, buttery cake is packed with pineapple, coconut, and a hint of rum—just like the iconic cocktail. Finished with a luscious coconut glaze, it's the perfect treat for summer parties, brunch, or whenever you crave a sweet escape.

Why You’ll Love This Cake

✅ Tropical flavors – A perfect blend of pineapple and coconut in every bite.
✅ Rich & moist – The classic pound cake texture with an island-inspired upgrade.
✅ Easy to make – No complicated steps, just mix and bake.
✅ Crowd-pleaser – Stays fresh for days and is sure to impress!

Ingredients (For a 9×5-inch Loaf or Bundt Cake)

For the Cake:

  • 1 ½ cups (340g) unsalted butter, softened

  • 2 cups (400g) granulated sugar

  • 5 large eggs, room temperature

  • 3 cups (375g) all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • ½ cup (120ml) crushed pineapple, drained (reserve juice)

  • ½ cup (120ml) coconut milk

  • 2 tsp coconut extract

  • 1 tsp vanilla extract

  • 1 tbsp dark rum (optional, but recommended!)

For the Glaze:

  • 1 cup (120g) powdered sugar

  • 2 tbsp reserved pineapple juice

  • 1 tbsp coconut milk

  • ½ tsp coconut extract

Optional Garnishes:

  • Toasted coconut flakes

  • Pineapple slices

  • Maraschino cherries

How to Make It

1. Prep & Preheat

Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.

2. Make the Cake Batter

  • Cream butter and sugar until light and fluffy (about 5 minutes).

  • Add eggs one at a time, mixing well after each addition.

  • In a separate bowl, whisk together flour, baking powder, and salt.

  • Alternately add dry ingredients and coconut milk to the butter mixture, beginning and ending with the flour.

  • Fold in crushed pineapple, coconut extract, vanilla, and rum.

3. Bake

  • Pour the batter into the prepared pan.

  • Bake for 60-75 minutes (loaf) or 50-60 minutes (Bundt), until a toothpick inserted in the center comes out clean.

  • Let cool in the pan for 15 minutes, then transfer to a wire rack.

4. Glaze & Decorate

  • Whisk together powdered sugar, pineapple juice, coconut milk, and coconut extract until smooth.

  • Drizzle over the cooled cake.

  • Garnish with toasted coconut, pineapple, or cherries for a festive touch.

Pro Tips

🍍 Boost the pineapple flavor – Stir in ½ cup diced pineapple.
🔥 Prevent over-browning – Cover with foil if needed while baking.
🍹 No rum? No problem! – Swap it for pineapple juice for an alcohol-free version.

Storage & Serving

❄️ At room temperature – Store covered for up to 3 days.
☀️ For a summer treat – Serve with whipped cream or coconut ice cream.

Final Thoughts

This Piña Colada Pound Cake is like a vacation in every bite—moist, buttery, and bursting with tropical flavors. Whether you're hosting a luau, BBQ, or just indulging in a little island daydream, this cake is a must-bake for pineapple and coconut lovers!