Pina Colada Pound Cake

Here’s a Piña Colada Pound Cake recipe that combines tropical flavors with a rich, buttery texture—perfect for summer parties or just treating yourself!

🥥🍍 Piña Colada Pound Cake Recipe

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 cups granulated sugar

• 4 large eggs

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup crushed pineapple, drained

• ½ cup coconut milk (or regular milk)

• ¼ cup dark or light rum

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional)

• 1 cup sweetened shredded coconut

Optional Glaze:

• 1 cup powdered sugar

• 1–2 tbsp pineapple juice (or coconut milk)

• 1 tbsp rum (optional)

Instructions

1. Preheat Oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).

3. Add Eggs: Add eggs one at a time, beating well after each addition.

4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

5. Add Wet Ingredients Alternately:

   • Add flour mixture to the butter mixture in three additions.

   • Alternate with the coconut milk, pineapple, rum, and extracts, beginning and ending with the flour.

   • Fold in shredded coconut.

6. Pour into Pan: Spread the batter evenly into the prepared pan.

7. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. If it browns too quickly, tent with foil after 45 minutes.

8. Cool in pan for 10–15 minutes, then remove to a wire rack to cool completely.

Make the Glaze (Optional)

Mix powdered sugar with pineapple juice and rum until smooth. Drizzle over cooled cake and top with extra toasted coconut if desired.

🌴 Tips:

• For extra coconut flavor, toast the shredded coconut before folding it in.

• You can replace the rum with rum extract (1–2 tsp) if you’d like a non-alcoholic version.