Bring the tropical vibes to your kitchen with this Piña Colada Pound Cake!
This rich, buttery cake combines sweet pineapple and coconut flavors for a taste of paradise.
Perfect for celebrations or a simple dessert, this virgin version skips the alcohol but keeps all the tropical charm!
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- ½ cup crushed pineapple, drained, save the juice
- ½ cup coconut milk (or whole milk)
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded coconut
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (from drained pineapple)
- ½ tsp coconut extract (optional)
- Toasted shredded coconut (for garnish)
Instructions
Step 1: Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or standard loaf pan.
Step 2: In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla and coconut extracts.
Step 3: Mix in crushed pineapple and coconut milk until evenly combined.
Step 4: In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
Fold in shredded coconut.
Step 5: Pour batter into the prepared pan. Bake for 70–80 minutes, checking at 65 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Whisk powdered sugar, pineapple juice, and coconut extract. Drizzle glaze over cooled cake.
Garnish with toasted coconut flakes. Slice and enjoy!
Frequently Asked Questions (FAQs)
1. Can I use fresh pineapple?
Yes, finely chop fresh pineapple, but ensure it’s well-drained to avoid extra moisture.
2. Can I make this cake ahead?
Absolutely! Store it in an airtight container at room temperature for up to 3 days.
3. What’s the best substitute for coconut milk?
Use whole milk or heavy cream for a similar texture.
4. Can I omit the shredded coconut?
Yes, but the cake will have less coconut flavor and texture.
5. How do I toast coconut flakes?
Spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally.
Piña Colada Pound Cake
Ingredients
For the cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract optional
- ½ cup crushed pineapple drained, save the juice
- ½ cup coconut milk or whole milk
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded coconut
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice from drained pineapple
- ½ tsp coconut extract optional
- Toasted shredded coconut for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or standard loaf pan.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and coconut extracts.
- Mix in crushed pineapple and coconut milk until evenly combined.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in shredded coconut.
- Pour batter into the prepared pan. Bake for 70–80 minutes, checking at 65 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar, pineapple juice, and coconut extract. Drizzle glaze over cooled cake.
- Garnish with toasted coconut flakes. Slice and enjoy!
