A tropical twist on classic pound cake! This ultra-moist, buttery cake is infused with pineapple, coconut, and rum flavor—just like the iconic cocktail. Topped with a creamy coconut glaze, it’s perfect for summer parties, brunch, or a sweet escape!
Why You’ll Love This Cake
✅ Bursting with tropical flavor – Pineapple + coconut in every bite.
✅ Rich & moist – Classic pound cake texture with a fun twist.
✅ Easy to make – No fancy techniques, just mix & bake.
✅ Great for crowds – Stays fresh for days!
Ingredients (9×5-inch loaf or Bundt cake)
For the Cake:
- 1 ½ cups (3 sticks / 340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, room temp
- 3 cups (375g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (120ml) crushed pineapple, drained (reserve juice)
- ½ cup (120ml) coconut milk
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 1 tbsp dark rum (optional, but recommended!)
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp reserved pineapple juice
- 1 tbsp coconut milk
- ½ tsp coconut extract
Optional Garnish:
- Toasted coconut flakes
- Pineapple slices
- Maraschino cherries
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
2. Make the Cake Batter
- Cream butter and sugar until light and fluffy (~5 mins).
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternately add dry ingredients and coconut milk to the butter mixture.
- Fold in pineapple, coconut extract, vanilla, and rum.
3. Bake
- Pour batter into prepared pan.
- Bake 60-75 mins (loaf) or 50-60 mins (Bundt) until a toothpick comes out clean.
- Cool 15 mins in pan, then transfer to a wire rack.
4. Glaze & Decorate
- Whisk all glaze ingredients until smooth. Drizzle over cooled cake.
- Top with toasted coconut, pineapple, or cherries.
Pro Tips
🍍 Extra pineapple flavor? Add 1/2 cup diced pineapple to the batter.
🔥 Prevent over-browning – Tent with foil if needed during baking.
🍹 Rum substitute – Use pineapple juice for alcohol-free version.
Storage & Serving
❄️ Room temp – Keep covered for 3 days.
☀️ Summer dessert – Serve with whipped cream or coconut ice cream.
Final Thoughts
This Piña Colada Pound Cake is a vacation in every slice—buttery, fruity, and impossible to resist. Perfect for luaus, BBQs, or anytime you need a taste of the tropics!
