Tropical Paradise: Pina Colada Pound Cake Recipe for Summer Joy

Whipping up a tropical pina colada pound cake promises pure dessert magic that transports you straight to island paradise.

Creamy coconut and sweet pineapple dance together in a moist, decadent cake that feels like a vacation on a plate.

Rum-soaked flavors weave through each tender crumb, creating an irresistible treat that sparks joy with every bite.

Sophisticated yet playful, this dessert combines classic pound cake techniques with vibrant Caribbean influences.

Ingredients mingle like old friends, promising a sensational experience that goes beyond ordinary baking.

Comfort meets excitement in this delightful recipe that celebrates summer’s carefree spirit.

One slice will make you feel like you’re lounging on a sun-drenched beach, cocktail in hand.

Pina Colada Pound Cake Perks

• Savor Tropical Simplicity: This recipe transforms basic ingredients into a delightful coconut pineapple cake with minimal kitchen skills required.
• Celebrate Versatile Charm: Perfect for casual gatherings, brunch celebrations, or as a sweet treat that brings tropical vacation vibes to your kitchen.
• Create Sensory Delight: Layers of coconut, pineapple, and subtle rum create a mouthwatering aroma and rich flavor profile that tantalizes taste buds.
• Master One-Bowl Magic: Requires straightforward mixing technique with minimal dishes, making cleanup a breeze and baking process stress-free.

What’s In Pina Colada Pound Cake

• Butter: A rich, creamy base that provides moisture and a smooth texture to the cake.
• Sugar: Adds sweetness and helps create a tender, golden-brown crust.
• Eggs: Bind the ingredients together and contribute to the cake's structure and richness.
• Flour: The primary dry ingredient that forms the cake's fundamental structure.

• Crushed Pineapple: Brings a juicy, tangy flavor and natural sweetness to the cake.
• Coconut Milk: Adds a creamy, tropical dimension and enhances the cake's moisture.
• Shredded Coconut: Provides texture and an authentic tropical taste throughout the cake.
• Vanilla Extract: Offers a warm, aromatic background flavor that complements the tropical ingredients.
• Rum: An optional ingredient that deepens the cake's flavor profile with a subtle warmth.

• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances the sweetness and enhances the overall flavor of the cake.

Making Pina Colada Pound Cake

Step 1: Warm Up The Oven

Set your oven to a cozy 350°F and grab a 9×5-inch loaf pan. Generously coat the entire inside with butter to prevent any sticky situations.

Step 2: Whip Up Butter And Sugar

In a spacious mixing bowl, blend softened butter and sugar until the mixture transforms into a dreamy, light, and fluffy pale yellow cloud.

Step 3: Incorporate Eggs

Add eggs one by one into the butter-sugar blend, mixing thoroughly after each addition to create a silky smooth batter.

Step 4: Mix In Tropical Goodness

• Crushed pineapple
• Coconut milk
• Vanilla extract
• Rum (optional)

Stir until these ingredients dance evenly throughout the mixture.

Step 5: Prepare Dry Ingredients

Sift flour, baking powder, and salt in a separate bowl, eliminating any sneaky lumps for a perfectly smooth texture.

Step 6: Combine Wet And Dry

Slowly introduce dry ingredients to the wet mixture, stirring with a delicate touch to keep the batter light and airy.

Step 7: Add Coconut Magic

Fold in half of the shredded coconut, saving the rest for a stunning topping. Transfer the batter into the prepared loaf pan.

Step 8: Create A Coconut Crown

Sprinkle the remaining shredded coconut across the batter’s surface for a gorgeous and tasty finish.

Step 9: Bake To Perfection

Slide the pan into the oven and bake for 55-60 minutes. The cake is ready when a toothpick comes out clean and the top turns a beautiful golden brown.

Step 10: Cool And Release

Let the cake rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 11: Optional Moisture Boost

While still warm, drizzle extra pineapple juice over the cake to amp up its tropical moisture and flavor.

Tips To Nail Pina Colada Pound Cake

• Prevent Sticking Perfectly: Grease the loaf pan generously with butter, covering every nook and cranny to ensure easy cake removal.
• Fluff Up the Batter: Cream butter and sugar for 3-4 minutes until the mixture becomes light and pale yellow, creating a soft, airy texture.
• Master Ingredient Mixing: Add eggs one at a time and fold in wet ingredients gently to maintain a smooth, even consistency without deflating the batter.
• Coconut Topping Trick: Sprinkle reserved shredded coconut on top for a delightful crunch and beautiful golden appearance after baking.
• Moisture-Boosting Hack: Drizzle warm pineapple juice over the cake right after baking to intensify tropical flavors and keep the cake wonderfully moist.

New Takes On Pina Colada Pound Cake

• Tropical Fruit Fusion: Replace pineapple with mango chunks for a different tropical fruit profile.
• Gluten-Free Paradise: Swap wheat flour with almond flour or gluten-free blend to accommodate dietary restrictions.
• Rum-Free Tropical Cake: Substitute rum with orange juice or additional coconut milk for a family-friendly version.
• Vegan Coconut Dream: Use plant-based butter, flax eggs, and dairy-free milk to create a completely vegan tropical loaf.

What Goes With Pina Colada Pound Cake

• Boost Rum Cocktail Companions: Craft a classic mojito or piña colada that echoes the cake's Caribbean flavors, highlighting rum and tropical fruit notes for a delightful taste adventure.
• Elevate Coffee Connections: Serve alongside a smooth Hawaiian Kona coffee or creamy coconut latte, letting the rich, nutty coffee notes complement the cake's sweet, tropical essence.
• Enhance Dessert Wine Selection: Choose a chilled late-harvest Riesling or sweet Moscato, whose fruity and light characteristics beautifully balance the cake's dense, moist texture.
• Match Ice Cream Sidekick: Top with a scoop of vanilla bean or coconut gelato, creating a luxurious contrast between the warm cake and cool, creamy accompaniment.

How To Keep Pina Colada Pound Cake Fresh

• Store leftover cake in an airtight container for up to 5 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out and preserve moisture.
• Slice cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months to enjoy later.
• Keep cake at room temperature for 1-2 days in a sealed container, away from direct sunlight and heat sources.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated 325°F oven for 5-7 minutes until slightly warm and soft.

Questions About Pina Colada Pound Cake

• Can I substitute coconut milk with another liquid?

Yes, you can use regular milk or dairy-free alternatives like almond milk, but coconut milk provides the best tropical flavor and moisture.

• Is rum necessary for this recipe?

No, rum is optional. If you prefer a non-alcoholic version, simply omit it or replace with additional vanilla extract for depth of flavor.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly firm to the touch.

• Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for better texture and binding.

Pina Colada Pound Cake Recipe

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4.7 from 8 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Tropical paradise meets classic dessert in this Pina Colada Pound Cake, blending rum-soaked pineapple and coconut into a luscious baked treat. Sweet memories of Caribbean sunshine will dance across your palate with each rich, moist slice.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1/2 cup crushed pineapple
• 1/4 cup coconut milk

Liquid Ingredients:

• 1/4 cup rum (optional)
• 2 tbsp pineapple juice

Garnish and Flavor Enhancers:

• 1/2 cup shredded coconut
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
2. Cream softened butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
3. Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth, homogeneous batter.
4. Gently fold in crushed pineapple, coconut milk, vanilla extract, and rum (if using), stirring until evenly distributed throughout the batter.
5. Sift together flour, baking powder, and salt in a separate bowl to eliminate potential lumps and ensure even ingredient distribution.
6. Gradually add dry ingredients to the wet mixture, stirring carefully to maintain a light, airy texture without overmixing.
7. Fold in half of the shredded coconut, reserving the remaining portion for topping, and transfer the batter into the prepared loaf pan.
8. Sprinkle the remaining shredded coconut across the top of the batter, creating a decorative and flavorful surface.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center emerges clean and the cake develops a golden-brown exterior.
10. Remove from the oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
11. Optional: Drizzle additional pineapple juice over the cake while it’s still warm to enhance moisture and tropical flavor profile.

Notes

• Prevent cake sticking by using parchment paper in addition to greasing the pan for easy removal.
• Soften butter and eggs at room temperature beforehand to ensure smoother mixing and more consistent texture.
• Replace rum with additional coconut milk or pineapple juice for a non-alcoholic version that maintains tropical flavor.
• Check cake doneness early to avoid overcooking, as ovens can vary in temperature and baking performance.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg