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:
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1 ½ cups (340g) unsalted butter, softened
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2 cups (400g) granulated sugar
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5 large eggs, room temperature
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3 cups (375g) all-purpose flour
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½ tsp baking powder
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½ tsp salt
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½ cup (120ml) crushed pineapple, drained (reserve juice)
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½ cup (120ml) coconut milk
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2 tsp coconut extract
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1 tsp vanilla extract
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1 tbsp dark rum (optional, but recommended!)
For the Glaze:
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1 cup (120g) powdered sugar
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2 tbsp reserved pineapple juice
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1 tbsp coconut milk
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½ tsp coconut extract
Optional Garnishes:
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Toasted coconut flakes
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Pineapple slices
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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
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Cream butter and sugar until light and fluffy (about 5 minutes).
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Add eggs one at a time, mixing well after each addition.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Alternately add dry ingredients and coconut milk to the butter mixture, beginning and ending with the flour.
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Fold in crushed pineapple, coconut extract, vanilla, and rum.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 60-75 minutes (loaf) or 50-60 minutes (Bundt), until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 15 minutes, then transfer to a wire rack.
4. Glaze & Decorate
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Whisk together powdered sugar, pineapple juice, coconut milk, and coconut extract until smooth.
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Drizzle over the cooled cake.
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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!
