Here’s a rich, tropical Piña Colada Pound Cake with real pineapple and coconut flavor 🍍🥥—moist, buttery, and perfect for dessert or tea.
🍍🥥 Piña Colada Pound Cake
Ingredients
For the cake:
- 1 cup (225g) butter, softened
- 1¾ cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut milk
- ½ cup crushed pineapple (drained well)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- ½ cup shredded coconut
Optional (for authentic piña colada flavor):
- 2–3 tablespoons white rum
Instructions
- Prep
- Preheat oven to 170°C (340°F)
- Grease and flour a loaf or bundt pan
- Cream butter & sugar
- Beat until light and fluffy (about 3–5 minutes)
- Add eggs
- Add one at a time, mixing well after each
- Mix dry ingredients
- In a separate bowl: flour, baking powder, salt
- Combine
- Add dry ingredients to batter alternately with coconut milk
- Mix gently—don’t overmix
- Fold in flavor
- Stir in pineapple, shredded coconut, vanilla, coconut extract, and rum (if using)
- Bake
- Pour into pan and bake for 60–75 minutes
- Toothpick should come out clean
- Cool
- Let cool in pan 10–15 minutes, then transfer to rack
🍹 Optional Glaze (Highly Recommended)
Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon coconut milk
- 1 tablespoon rum (optional)
Method:
- Whisk until smooth and drizzle over cooled cake
✨ Tips for Best Results
- Drain pineapple well or cake may become too wet
- Use full-fat coconut milk for richer taste
- Toast the coconut before adding for deeper flavor
- Add a splash of lime juice to the glaze for brightness
If you want, I can turn this into:
- a bakery-style layered cake 🎂
- cupcakes 🧁
- or a super moist “soaked” version (like tres leches style)
