Description
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. This easy recipe is great for a quick breakfast, tropical dessert, or a unique party treat. Ideal for anyone looking for tropical breakfast ideas, easy cake recipes, or sunny food ideas.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
4 eggs
1/2 cup coconut milk
1/2 cup crushed pineapple, drained
1 teaspoon rum extract
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons coconut milk (for glaze)
1/4 cup shredded coconut (for garnish)
Instructions
1. Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a bowl, whisk together all-purpose flour, baking powder, and salt.
3. In a separate mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, mixing well after each addition.
5. In another bowl, stir together the coconut milk, crushed pineapple, rum extract, and vanilla extract.
6. With the mixer on low speed, add the flour mixture and the wet pineapple mixture alternately to the butter mixture, starting and ending with the dry mix.
7. Pour the batter into the prepared loaf pan and bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Make the glaze by whisking powdered sugar and coconut milk until smooth. Drizzle over the cooled cake.
10. Garnish with shredded coconut and, optionally, top with pineapple rings and maraschino cherries.
Notes
Drain crushed pineapple gently—don’t squeeze it dry.
Be careful not to overmix once the flour is added.
For added flair, serve with whipped cream or coconut ice cream.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 34g
- Sodium: 165mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 98mg
Keywords: Piña colada cake, tropical pound cake, pineapple coconut cake, quick breakfast, easy cake recipe