Go Back Email Link

Piña Colada Pound Cake

This rich, buttery cake combines sweet pineapple and coconut flavors for a taste of paradise.
Print Recipe Pin Recipe

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!