Dreamy Pina Colada Pound Cake Recipe for Tropical Bliss

Tropical dreams dance through this delightful pina colada pound cake, blending island vibes with classic baking magic.

Coconut and pineapple whisper sweet promises of relaxation.

Rich butter melts into creamy layers that sing with exotic flavors.

Soft crumbs promise a getaway without leaving your kitchen.

Each slice transports you to a sun-drenched beach with minimal effort.

Warm notes of rum and sweet fruit create a dessert that feels like a Caribbean vacation.

You’ll want to slice into this delectable treat and savor every magical moment.

Pairing Ideas For Pina Colada Pound Cake

• Pair with Tropical Rum Cocktail: Mix light rum, pineapple juice, and a splash of coconut cream to mirror the cake's exotic flavor profile and enhance the tropical essence.
• Create Caribbean-Style Coffee Companion: Brew a bold Colombian or Jamaican coffee with hints of caramel and vanilla, which will complement the cake's rich, sweet undertones and provide a warm contrast.
• Serve with Coconut Whipped Cream: Whip chilled coconut cream with a touch of powdered sugar and vanilla extract, creating a light, airy topping that echoes the cake's coconut elements and adds a luxurious texture.
• Match with Pineapple Sorbet: Prepare a refreshing pineapple sorbet that cuts through the cake's richness and provides a cool, tangy counterpoint to the dense, sweet baked dessert.

Keeping Pina Colada Pound Cake Tasting Fresh

• Store cooled cake in an airtight container for up to 5 days, wrapping tightly with plastic wrap to prevent moisture loss and preserve freshness.
• Wrap individual slices or whole cake in plastic wrap, then aluminum foil, and store in freezer for 2-3 months; thaw overnight in refrigerator before serving.
• Keep cake at room temperature in sealed container for 2-3 days, ensuring it remains covered to maintain moisture and prevent drying out.
• Warm individual slices in microwave for 15-20 seconds or warm entire cake in 325°F oven for 10-15 minutes, covering with foil to prevent over-browning.

Answers About Pina Colada Pound Cake

• Can I substitute rum with another ingredient?

Yes, you can replace rum with pineapple juice or apple juice for a non-alcoholic version. The key is maintaining the liquid content and tropical flavor profile.

• How do I know if the cake is fully baked?

Use the toothpick test. Insert a toothpick into the center of the cake, and if it comes out clean with minimal crumbs, the cake is fully baked and ready to remove from the oven.

• What makes this cake moist?

The combination of crushed pineapple, coconut cream, and the drizzling of pineapple juice after baking ensures a very moist and tender cake texture.

What Makes Pina Colada Pound Cake So Lush

• Craft a Tropical Getaway: Transport yourself to a sun-soaked paradise with every slice of this pineapple coconut rum cake that bursts with island-inspired flavors.
• Simplify Your Baking Adventure: Minimal ingredients and straightforward mixing steps make this recipe perfect for bakers of all skill levels, from novice to experienced.
• Create a Crowd-Pleasing Dessert: Packed with rich, moist texture and a delightful blend of pineapple, coconut, and rum, this cake guarantees smiles and second helpings at gatherings.
• Celebrate Versatile Serving Options: Enjoy as a decadent breakfast treat, afternoon snack, or elegant dessert that suits multiple occasions from casual brunches to dinner parties.

What Goes Into Pina Colada Pound Cake

Main Ingredients:

• Butter: The primary fat that provides richness and tender texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a light, fluffy cake structure.
• Flour: The fundamental dry ingredient that gives the cake its basic structure and substance.
• Eggs: Bind the ingredients together and contribute to the cake's moisture and rise.

• Crushed Pineapple: Brings natural sweetness and moisture to the cake with a bright tropical taste.
• Coconut Cream: Adds a rich, creamy tropical flavor and enhances the cake's moisture content.
• Rum: Provides depth of flavor and a subtle alcoholic note to complement the tropical theme.

Supporting Ingredients:

• Milk, Vanilla Extract: Contribute additional moisture and enhance the overall flavor profile.
• Baking Powder, Salt: Ensure proper leavening and balance the cake's flavor.

• Shredded Coconut: Creates a decorative and flavorful topping that adds texture and visual appeal.
• Pineapple Juice: Drizzled over the warm cake to intensify moisture and tropical flavor.

How To Bake Pina Colada Pound Cake

Step 1: Prepare Hot Tropical Cake Batter

Warm up your oven to 350°F and generously coat a 9×5-inch loaf pan with butter to prevent sticking.

Mix butter and sugar in a large bowl using an electric mixer until the blend becomes creamy and light yellow.

Crack eggs into the butter-sugar mixture one at a time, beating thoroughly after each addition to create a smooth consistency.

• Crushed pineapple
• Coconut cream
• Rum
• Milk
• Vanilla extract

Stir until all liquid ingredients are evenly distributed throughout the batter.

Step 2: Blend Dry Ingredients Smoothly

• Flour
• Baking powder
• Salt

Ensure no lumps remain for even ingredient distribution.

Step 3: Create Cake Mixture

Gradually incorporate dry ingredients into wet mixture, stirring carefully to maintain a smooth texture without overmixing.

Step 4: Prepare Cake for Baking

Pour batter into the prepared loaf pan, spreading evenly with a spatula and gently tapping to release air bubbles.

Sprinkle shredded coconut across the top of the batter for a decorative and flavorful touch.

Step 5: Bake and Enhance Flavor

Bake in the preheated oven for 55-60 minutes until a toothpick inserted in the center comes out clean.

Remove cake from the oven and let it rest in the pan for 10 minutes.

Transfer to a wire rack and drizzle pineapple juice over the warm cake to boost moisture and tropical flavor.

Step 6: Cool and Serve

Allow the cake to cool completely before slicing, which helps maintain its structure and allows flavors to blend perfectly.

Pina Colada Pound Cake Tips And Tricks

• Prevent Sticking Smartly: Thoroughly grease the loaf pan with butter, covering every corner to ensure easy cake removal and a perfect presentation.
• Mix Ingredients Smoothly: Beat butter and sugar until light and fluffy, then add eggs one at a time to create a silky, well-integrated batter that guarantees a tender texture.
• Avoid Overmixing Technique: Gently fold dry ingredients into wet mixture, stirring just until combined to maintain the cake's delicate, soft crumb and prevent a tough, dense result.
• Boost Moisture Trick: Drizzle pineapple juice over the warm cake to intensify tropical flavors and keep the loaf wonderfully moist and delectable.

Ways To Customize Pina Colada Pound Cake

• Gluten-Free Tropical Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich, moist texture.
• Vegan Pineapple Paradise: Substitute eggs with mashed banana or applesauce, use plant-based butter, and swap dairy milk with coconut milk to create a completely dairy-free and egg-free cake.
• Low-Sugar Tropical Treat: Use stevia or monk fruit sweetener instead of granulated sugar, reducing overall calorie content while preserving the cake's sweet tropical essence.
• Non-Alcoholic Coconut Cake: Eliminate rum and replace it with additional pineapple juice or coconut extract to maintain the cake's complex flavor profile without alcohol.

Pina Colada Pound Cake Recipe

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4.7 from 22 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Creamy coconut and tropical pineapple dance together in this luscious Pina Colada Pound Cake, bringing Caribbean cocktail charm to your dessert table. Moist, rich layers promise a sweet escape with each heavenly bite, inviting you to savor pure culinary bliss.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1/2 cup crushed pineapple
• 1/4 cup coconut cream

Liquid Ingredients:

• 1/4 cup rum
• 1/4 cup milk

Garnish and Flavor Enhancers:

• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup shredded coconut
• 2 tbsp pineapple juice

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, using an electric mixer at medium speed.
3. Incorporate eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to create a smooth, well-integrated batter.
4. Gently fold in crushed pineapple, coconut cream, rum, milk, and vanilla extract, stirring until all liquid ingredients are evenly distributed throughout the batter.
5. In a separate bowl, whisk together flour, baking powder, and salt to eliminate any potential lumps and ensure even ingredient dispersion.
6. Gradually blend the dry ingredients into the wet mixture, stirring carefully to maintain a smooth, consistent texture without overmixing.
7. Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and tap the pan gently to release any trapped air bubbles.
8. Sprinkle shredded coconut across the top of the batter, creating a decorative and flavorful coconut layer.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
11. Drizzle pineapple juice over the warm cake to enhance moisture and intensify the tropical flavor profile.
12. Allow the cake to cool completely before slicing and serving, which helps maintain its structural integrity and allows flavors to meld.

Notes

• Grease the pan generously to prevent the cake from sticking and ensure easy removal.
• Use room temperature ingredients for smoother mixing and more consistent baking results.
• Don’t overmix the batter, as this can lead to a dense, tough cake texture that lacks the desired lightness.
• Adjust rum quantity for kid-friendly version by substituting with additional pineapple juice or coconut extract.
• Check cake doneness early to avoid overbaking, which can dry out the delicate tropical-inspired pound cake.
• Toast the shredded coconut before sprinkling on top for an enhanced nutty flavor and extra crunch.
• Store cake wrapped tightly at room temperature for up to 3 days, or refrigerate for extended freshness.
• Consider adding a simple glaze made from powdered sugar and pineapple juice for extra moisture and sweetness.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg