Delicious Piña Colada Pound Cake

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Moist, buttery, and bursting with tropical flavors, this Piña Colada Pound Cake is everything you love about the classic cocktail—in cake form. With juicy crushed pineapple, rich coconut milk, and a splash of rum extract, each slice delivers a sweet escape. Topped with a creamy coconut glaze and a sprinkle of shredded coconut, it’s the perfect dessert to bring sunshine to any table.

Whether you’re planning a summer picnic, holiday brunch, or simply craving a treat that tastes like vacation, this easy recipe checks all the boxes. It comes together quickly, stores well, and has that irresistible texture that pound cakes are famous for—dense yet tender with a golden crust.

Why You’ll Love This Piña Colada Pound Cake

• It’s ultra-moist and flavorful
• Uses simple pantry ingredients
• Perfect for make-ahead dessert
• Tropical twist with pineapple, coconut, and rum extract
• Freezer-friendly for long-term enjoyment

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What Kind of Pineapple Should I Use?

For best results, use canned crushed pineapple in 100% juice, not syrup. This ensures your cake isn’t overly sweet and gets just the right amount of moisture. Be sure to drain it well, but don’t squeeze it dry—you want some juice for flavor!

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Ingredients for the Piña Colada Pound Cake

Each ingredient plays a delicious role in making this tropical treat:

• All-purpose flour: Provides structure and density essential to pound cakes.
• Baking powder: A touch to help give a gentle lift.
• Salt: Balances the sweetness and enhances flavor.
• Unsalted butter: The base of our rich and moist cake texture.
• Granulated sugar: Sweetens and helps create that golden crust.
• Eggs: Binds and adds richness to the batter.
• Coconut milk: Adds tropical creaminess.
• Crushed pineapple: Provides moisture and bright flavor.
• Rum extract: Gives that signature piña colada taste without alcohol.
• Vanilla extract: Adds depth and complements the coconut flavor.
• Shredded coconut: Toasted or plain, for garnish and texture.
• Powdered sugar & coconut milk (for glaze): Brings a sweet finish.

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How To Make the Piña Colada Pound Cake

Step 1: Prep the Pan and Oven

Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy (about 3-4 minutes).

Step 4: Add Eggs One at a Time

Add 4 eggs, one at a time, beating well after each addition.

Step 5: Combine Wet Ingredients

In a separate bowl, stir together 1/2 cup coconut milk, 1/2 cup drained crushed pineapple, 1 tsp rum extract, and 1 tsp vanilla extract.

Step 6: Alternate Mixing

With the mixer on low, alternately add the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 7: Bake to Perfection

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 8: Glaze and Garnish

Whisk 1 cup powdered sugar with 2 tablespoons coconut milk until smooth. Drizzle over the cooled cake and sprinkle with shredded coconut. Optional: top with pineapple slices and cherries for extra flair!

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How to Serve and Store This Cake

This cake serves 8 to 10 people, making it perfect for gatherings or as a weekly treat. It’s delicious served at room temperature or slightly chilled.

To store, wrap tightly in plastic wrap and refrigerate for up to 5 days. For longer storage, freeze slices individually for up to 3 months—just thaw at room temperature before enjoying.

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What to Serve With Piña Colada Pound Cake?

Fresh Tropical Fruit

Think mango, kiwi, and more pineapple to amplify the tropical notes.

Whipped Cream

A light, fluffy topping that adds extra indulgence.

Coconut Ice Cream

Double down on coconut flavor with a scoop of creamy coconut ice cream.

Hot Coffee or Iced Latte

The perfect balance to the cake’s sweetness.

Sparkling Pineapple Water

A refreshing and light beverage that keeps the island vibes going.

Vanilla Yogurt

Turn a slice into a semi-sweet breakfast treat.

Lemon Curd

A tangy twist that cuts through the richness of the cake.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but chop it very finely and make sure it’s not too juicy. Canned crushed pineapple ensures consistent moisture and flavor.

Can I use real rum instead of extract?

You can substitute 1 tablespoon of light rum for the rum extract if you’d like a boozy version. Just note that alcohol won’t fully bake out unless you use a small amount.

Is this cake dairy-free?

Not quite. It contains butter, but you can substitute with a vegan butter alternative. Coconut milk replaces dairy milk, so you’re halfway there!

Can I make this as a bundt cake?

Yes, double the recipe and bake in a greased bundt pan for 60-70 minutes, checking for doneness.

How do I toast coconut for garnish?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway. Watch closely to prevent burning.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you go with rum extract or real rum? Did you top it with pineapple and cherries like I did?

I love seeing how others make these recipes their own. Questions are welcome too—let’s help each other bake better.

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Conclusion

This Piña Colada Pound Cake brings sunshine to any day. With flavors of pineapple, coconut, and a hint of rum, it’s like a tropical vacation in each slice. Whether you serve it as a dessert centerpiece or enjoy it quietly with a cup of coffee, this cake is sure to impress.

For more fruity and fun ideas, don’t miss my Vegan Breakfast Quesadillas, Rainbow Smoothie Bowls, or Tropical Fruit Salad with Honey Lime Dressing.

Find more recipes like this on my Pinterest: Meals We Share

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