If you’re searching for a taste of the tropics in a cake form, look no further than the delightful Piña Colada Pound Cake. This luscious dessert combines the creamy flavors of a classic piña colada cocktail with the rich, moist texture of a pound cake, creating a unique fusion of flavors that will transport you to a sunny beach. Perfect for family gatherings or a quiet weekend treat, this cake is not only heavenly to the taste buds but a breeze to make. If you’ve ever tried our classic lemon pound cake, you’ll find this tropical version to be just as enchanting, if not more so. This recipe is all about bringing joy and a touch of the exotic to your kitchen, leaving you anticipating your next slice.
What is Pina Colada Pound Cake?
Ever wondered why we call it Piña Colada Pound Cake? For starters, it’s a delightful twist on the classic cocktail. Imagine sipping on a piña colada but in a soft, delectable cake form. Who would’ve thought that your favorite tropical drink could be baked into a cake? We’ve all heard the saying, “The way to a man’s heart is through his stomach,” and this cake is bound to win hearts. So, grab your baking essentials and get ready to indulge in this sweet paradise!
Why You’ll Love This
First off, the main highlight of this cake is its incredible flavor, which combines the sweetness of coconut and pineapple for a true tropical delight. Making this cake at home not only saves you money but also ensures freshness you can’t get from store-bought versions. Plus, the addition of a coconut glaze and toasted coconut on top takes it to a new level, creating layers of flavor and texture. Compared to our other pound cakes, this one offers a vacation vibe that’s irresistible. So why wait? Bake your way to a mini getaway and savor the goodness.
How to Make Pina Colada Pound Cake
Quick Overview
This Piña Colada Pound Cake is both easy and rewarding to make. Its straightforward ingredients and steps make it approachable even for novice bakers. With a preparation time of just around 30 minutes and minimal fuss, you’ll have a cake that’s ready to impress in no time.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups powdered sugar
- 1/4 cup coconut milk (for glaze)
- 1 tablespoon pineapple juice
- 1/2 teaspoon coconut extract (for glaze)
- 1/2 cup toasted shredded coconut (for topping)
Step-by-Step
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy, around 4-5 minutes.
- Add Eggs: Incorporate eggs one at a time, ensuring each is mixed in before adding the next.
- Add Extracts: Stir in the vanilla and coconut extracts for that extra depth of flavor.
- Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients, alternating with the coconut milk until well combined.
- Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut, keeping the batter light and airy.
- Bake: Pour the batter into your prepared pan and bake for 65-75 minutes. A toothpick inserted should come out clean when it’s done.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Make the Glaze: Whisk together the powdered sugar, coconut milk, pineapple juice, and coconut extract. Drizzle over the cooled cake.
- Top with Coconut: Sprinkle with toasted shredded coconut before serving.
What to Serve Pina Colada Pound Cake With
Pair this cake with a refreshing scoop of vanilla ice cream or a simple whipped cream for an extra touch of indulgence. For a complete tropical experience, serve alongside a piña colada cocktail or fresh pineapple slices. These pairings will elevate the tropical notes of the cake and provide a well-rounded dessert experience.
Top Tips for Perfecting
- Consistency: Ensure your butter is fully softened for a smooth batter.
- Pineapple Prep: Drain the pineapple well to prevent a soggy cake.
- Toasted Coconut: Toast shredded coconut in a dry pan for extra flavor depth.
Storing and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual slices, wrapped in plastic wrap and foil, for up to 2 months. To reheat, gently microwave or let thaw at room temperature.
FAQs
- Can I use fresh pineapple? Yes, just make sure it’s well-drained and finely chopped.
- Is there a non-dairy option? Substitute coconut milk with almond milk if needed.
Conclusion
With its irresistible flavors and easy preparation, this Piña Colada Pound Cake is a must-try for any dessert lover. Bake it for your next gathering or as a special treat for you and your loved ones. Enjoy!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- For the glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup coconut milk
- 1 tablespoon pineapple juice
- 1/2 teaspoon coconut extract
- 1/2 cup toasted shredded coconut (for topping)
Instructions
- Preheat oven to 325°F (163°C) and grease/flour a bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (4–5 minutes).
- Beat in eggs one at a time. Stir in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk, mixing just until combined.
- Gently fold in crushed pineapple and shredded coconut.
- Pour batter into prepared pan and bake for 65–75 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk together glaze ingredients. Drizzle over cooled cake.
- Sprinkle with toasted coconut before serving.
Notes
Make sure to drain pineapple well to avoid sogginess. Toast coconut for garnish by browning in a dry skillet for 3–4 minutes over medium heat. Cake can be made ahead and frozen in slices.