Tropical Bliss: Homemade Pina Colada Pound Cake Recipe

Sweet summer memories dance through this creamy pina colada pound cake that whispers tropical paradise.

Coconut and pineapple mingle like best friends at a beach party.

Rich, moist layers promise pure deliciousness in every single bite.

Caribbean sunshine seems to sparkle within this delectable dessert.

Unexpected twists make this cake more than just another standard recipe.

Bakers who crave something different will absolutely adore these vibrant flavors.

Come explore a slice of pure tropical magic waiting to happen.

Why Pina Colada Pound Cake Is a Tropical Favorite

• Tropical Flavor Explosion: Dive into a delightful mix of pineapple and coconut that transports you to a beachy paradise with every bite.
• Beginner-Friendly Baking: Master this recipe easily, even if you're new to baking, with simple steps and common ingredients that guarantee success.
• Crowd-Pleasing Dessert: Perfect for potlucks, family gatherings, or weekend treats, this cake impresses everyone with its rich, moist texture and irresistible tropical twist.
• Versatile Crowd-Pleaser: Serve as a breakfast cake, afternoon snack, or elegant dessert that works for any occasion, from casual get-togethers to special celebrations.

Essential Ingredients for Pina Colada Pound Cake Success

• Butter: The foundation of the cake that provides richness and tender texture.
• Sugar: Adds sweetness and helps create a light, fluffy cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's structure and moisture.
• Flour: The primary dry ingredient that gives the cake its structure.

• Coconut Milk: Brings tropical flavor and adds moisture to the pound cake.
• Vanilla Extract: Provides a classic, warm flavor to enhance the cake's taste.
• Rum Extract: Optional ingredient that adds a subtle tropical liquor note.

• Crushed Pineapple, Shredded Coconut: Add tropical flavor, texture, and moisture to the pound cake.
• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Balances the sweetness and enhances the overall flavor profile.

How to Bake Pina Colada Pound Cake Flawlessly

Step 1: Prepare Baking Setup

Warm your oven to 350F (175C). Coat a 9×5-inch loaf pan with butter and dust with flour to prevent sticking.

Step 2: Cream Butter And Sugar

In a spacious mixing bowl, blend butter and sugar using an electric mixer until the mixture becomes airy and pale, creating a fluffy texture.

Step 3: Incorporate Eggs

Crack eggs into the butter mixture one at a time, thoroughly mixing after each addition to ensure smooth integration.

Step 4: Add Flavor Enhancers

Pour in vanilla extract and rum extract (if desired), stirring to distribute flavors evenly.

Step 5: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Step 6: Mix Wet And Dry Ingredients

Gradually blend dry ingredients and coconut milk into the creamed mixture, alternating between them.

Start and finish with flour mixture. Mix until ingredients are just combined.

Step 7: Fold In Tropical Elements

• Crushed pineapple
• Shredded coconut

Step 8: Fill Baking Pan

Transfer batter into prepared loaf pan, smoothing the surface with a spatula for even baking.

Step 9: Bake To Perfection

Slide pan into preheated oven.

Bake for 60-65 minutes until a toothpick inserted in the center comes out clean.

Step 10: Cool And Serve

Let cake rest in pan for 10 minutes.

Transfer to a wire rack and allow to cool completely before slicing and enjoying your tropical treat.

Tips to Perfect Pina Colada Pound Cake Every Time

• Pat crushed pineapple with paper towels to remove excess moisture and prevent a soggy cake texture.
• Toss shredded coconut and pineapple in a little flour before folding into batter to help them stay evenly distributed during baking.
• Start testing the cake around 55 minutes to avoid overbaking, as ovens can vary in temperature and performance.
• Ensure butter, eggs, and coconut milk are at room temperature for smoother mixing and better cake consistency.
• Add a splash of coconut rum or orange zest to boost the cake's tropical notes and create a more complex taste profile.

Fun Variations on Pina Colada Pound Cake to Try

• Tropical Rum Cake: Replace coconut milk with dark rum and add dried mango pieces for extra tropical flavor.
• Gluten-Free Coconut Dream: Substitute all-purpose flour with almond flour and add extra shredded coconut for texture.
• Vegan Pineapple Paradise: Use coconut oil instead of butter, replace eggs with mashed banana, and choose plant-based milk for a dairy-free version.
• Low-Sugar Wellness Cake: Swap sugar with monk fruit sweetener and incorporate Greek yogurt to reduce overall sugar content while maintaining moisture.

Best Pairings for Pina Colada Pound Cake Enjoyment

Pair this Pina Colada Pound Cake with a classic rum cocktail that echoes its Caribbean flavors.

Complement the cake’s richness with a smooth coconut water or a creamy coconut milk smoothie for a refreshing contrast.

Serve alongside a small flight of light and dark rums to enhance the cake’s subtle rum undertones and create an interactive dessert experience.

Create a light, sparkling pineapple mocktail with fresh pineapple juice, soda water, and a splash of grenadine to mirror the cake’s fruity essence.

How to Keep Pina Colada Pound Cake Moist and Fresh

• Wrap the cooled pound cake tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days, maintaining its moisture and flavor.
• Slice the cake before freezing for easier portioning. Place individual slices or the whole cake in a freezer-safe container or zip-lock bag. Freeze for up to 3 months, preserving its tropical taste.
• Remove the cake from the freezer and let it sit at room temperature for 1-2 hours. Alternatively, gently reheat individual slices in the microwave for 15-20 seconds to restore softness.

FAQs

• What gives this pound cake its tropical flavor?

The combination of coconut milk, crushed pineapple, and optional rum extract creates a delicious Pina Colada-inspired taste that brings Caribbean vibes to a classic pound cake.

• Can I make this cake without coconut?

While coconut is a key ingredient, you can reduce the amount of shredded coconut or omit it entirely. However, this will slightly change the cake’s traditional Pina Colada profile.

• Is this recipe good for beginners?

Yes! This pound cake is relatively straightforward. The recipe requires basic baking skills like creaming butter and sugar, adding eggs, and mixing dry and wet ingredients carefully.

Pina Colada Pound Cake Recipe

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4.7 from 20 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Indulgent Piña Colada Pound Cake brings tropical paradise to your dessert table, blending rum-soaked pineapple and coconut flavors. Sweet summer memories dance through each rich, moist slice, inviting you to savor a delightful Caribbean-inspired treat.

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Ingredients

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Main Ingredients:

• 1 cup unsalted butter, softened (226 grams)
• 4 large eggs
• 1 1/2 cups granulated sugar (300 grams)
• 2 cups all-purpose flour (240 grams)

Wet Ingredients:

• 1/2 cup coconut milk (120 milliliters)
• 1/2 cup crushed pineapple (drained) (120 milliliters)
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract (optional)

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven by heating to 350F (175C) and prepare a 9×5-inch loaf pan with grease and flour coating.
2. Using an electric mixer, blend butter and sugar until achieving a light, airy consistency with soft peaks.
3. Incorporate eggs individually, thoroughly mixing after each addition to ensure smooth integration.
4. Introduce vanilla and rum extracts, stirring until evenly distributed throughout the mixture.
5. In a separate container, combine flour, baking powder, and salt through a gentle whisking motion.
6. Gradually incorporate dry ingredients and coconut milk into the creamed mixture, alternating between the two and concluding with flour mixture. Mix until ingredients are just combined, avoiding overmixing.
7. Delicately fold crushed pineapple and shredded coconut into the batter, ensuring even distribution.
8. Transfer batter to the prepared loaf pan, using a spatula to create a smooth, even surface.
9. Bake for 60-65 minutes, monitoring until a toothpick inserted into the cake’s center emerges clean.
10. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Drain crushed pineapple thoroughly to prevent excess moisture from making the cake soggy.
• Use unsweetened shredded coconut for a more balanced sweetness and authentic tropical flavor.
• Consider toasting coconut before adding to enhance its nutty, rich taste and provide extra crunch.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 8
• Calories: 330 kcal
• Sugar: 26 g
• Sodium: 190 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg