Pina Colada Pound Cake

If you’ve ever wished you could enjoy a pina colada in the form of a cake, this Pina Colada Pound Cake is for you. With buttery richness and the tropical flavors of pineapple and coconut, this cake brings a hint of paradise to your table. It’s the perfect dessert to share at gatherings or to savor with a cup of coffee or tea. Let’s walk through each step to create this deliciously moist and flavorful pound cake, topped with a sweet pineapple-coconut glaze.

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Why You’ll Love This Cake

1. Tropical Flavors: The combination of crushed pineapple, coconut milk, and shredded coconut gives this cake its unique tropical flavor.
2. Moist and Buttery Texture: The addition of coconut milk and pineapple keeps the pound cake moist and tender, with a buttery base that complements the tropical notes.
3. Easy to Make: This cake doesn’t require any fancy techniques, just a good old-fashioned mix, bake, and glaze process.
4. Versatile Serving Options: It’s perfect for any occasion enjoy a slice with morning coffee, bring it to a potluck, or serve it as a dessert with ice cream.

Ingredients You’ll Need

For the Pound Cake:

• 1 cup unsalted butter, softened – The buttery base of the cake, softened for easier mixing.
• 2 cups granulated sugar – Adds sweetness and helps create a light texture.
• 4 large eggs – Provides structure and richness.
• 1 tsp vanilla extract – Enhances the flavor with a warm vanilla note.
• ½ tsp coconut extract (optional) – Adds a hint of coconut flavor to boost the tropical vibes.
• ½ cup coconut milk (or whole milk) – Adds creaminess and a hint of coconut; whole milk works fine if you don’t have coconut milk.
• 1 cup crushed pineapple, drained – Adds moisture and natural sweetness. Be sure to drain it well to avoid making the batter too wet.
• 3 cups all-purpose flour – The base of the cake that provides structure.
• 1 tsp baking powder – Helps the cake rise.
• ½ tsp salt – Balances the sweetness and enhances the flavors.
• 1 cup shredded sweetened coconut – Adds texture and a delightful coconut flavor.

For the Glaze:

• 1 ½ cups powdered sugar – The foundation of the glaze, adding sweetness and smooth texture.
• 2 tbsp pineapple juice – Adds a burst of tropical flavor to the glaze.
• 2 tbsp coconut milk (or regular milk) – For creaminess and coconut flavor.
• ½ tsp vanilla extract – Enhances the glaze with a warm note of vanilla.
• Toasted coconut for garnish (optional) – Adds an extra touch of flavor and texture.

Step-by-Step Instructions

Step 1: Make the Pound Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or loaf pan to ensure the cake releases easily after baking.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-4 minutes. This step is key for achieving a tender crumb.
3. Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract (if using) for extra depth of flavor.
4. Add Coconut Milk and Pineapple: Stir in the coconut milk and the drained crushed pineapple. Be sure the pineapple is well-drained to keep the batter at the right consistency.
5. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and salt throughout the batter.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
7. Fold in Shredded Coconut: Gently fold in the shredded coconut, ensuring it’s evenly distributed without overworking the batter.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil during the last 10-15 minutes of baking.
9. Cool the Cake: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Allowing the cake to cool in the pan initially helps it set up and makes it easier to release.

Step 2: Make the Glaze

1. Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and vanilla extract. Whisk until the glaze is smooth. If it’s too thick, add a little more pineapple juice or milk to reach a drizzling consistency.

Tip: Adjust the glaze’s consistency to your preference by adding liquid gradually. It should be thick but pourable.

Step 3: Glaze the Cake

1. Drizzle the Glaze: Once the cake has cooled completely, drizzle the glaze over the top, letting it flow down the sides for a beautiful presentation.
2. Garnish: For extra flair, sprinkle toasted coconut on top. The toasted coconut adds a lovely crunch and enhances the tropical feel.

Step 4: Serve and Enjoy

1. Slice and Serve: Cut the cake into slices and enjoy! The flavors develop even further if the cake is allowed to sit for a day, making it an excellent make-ahead option.
2. Serving Suggestion: This cake pairs wonderfully with a cup of coffee, tea, or even a scoop of vanilla ice cream for an indulgent treat.

Tip: This pound cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Tips for Success

1. Use Softened Butter: Softened butter is easier to cream with sugar, which is essential for creating a light, fluffy cake texture.
2. Drain the Pineapple Well: Excess liquid from the pineapple can make the batter too wet, resulting in a dense cake. Pat the pineapple dry with paper towels if necessary.
3. Don’t Overmix the Batter: Overmixing can make the cake dense and tough. Mix until just combined for the best results.
4. Check for Doneness: Use a toothpick to test the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

Variations and Serving Ideas

1. Swap the Coconut: Try using toasted coconut in the batter for an extra nutty flavor.
2. Add a Rum Glaze: For an adult twist, add a tablespoon of dark rum to the glaze to create a true pina colada flavor profile.
3. Serve with Fruit: Fresh tropical fruits like mango, kiwi, or papaya make a beautiful and delicious accompaniment to each slice.
4. Top with Ice Cream: A scoop of vanilla or coconut ice cream adds richness and elevates this pound cake to dessert status.

Frequently Asked Questions

Can I Use Canned Coconut Milk?

Yes, canned coconut milk works well in this recipe and adds a more intense coconut flavor. Just give it a good shake before using to blend the thick and watery layers.

Can I Freeze This Cake?

Absolutely! Wrap slices individually in plastic wrap and freeze in an airtight container for up to three months. Thaw in the refrigerator or at room temperature before serving.

Can I Make This Cake Without Coconut Extract?

Yes, the cake will still be delicious without coconut extract. The coconut milk and shredded coconut will still provide plenty of tropical flavor.

Nutrition Information (Per Slice)

• Calories: 420 kcal
• Total Servings: Approximately 12 slices

Final Thoughts

This Pina Colada Pound Cake is the ultimate treat for those who love the tropical flavors of pineapple and coconut. The cake itself is moist, buttery, and bursting with flavor, while the pineapple-coconut glaze adds a sweet and fruity finishing touch. Toasted coconut on top adds a delightful crunch and enhances the tropical vibes even more.

Whether you’re making this cake for a special occasion or just because, it’s sure to bring a little sunshine to your day. Serve it with your favorite hot drink, or enjoy a slice with a scoop of ice cream for a true taste of paradise. Happy baking!