Here’s a tropical twist on a classic dessert — Piña Colada Pound Cake! It’s rich and buttery like a traditional pound cake, but packed with coconut, pineapple, and a hint of rum flavor that’ll transport you straight to the islands. Perfect for summer gatherings or anytime you want a taste of vacation.
🍍🥥 Piña Colada Pound Cake
Ingredients:
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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½ tsp coconut extract (optional but recommended)
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½ cup crushed pineapple, drained
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¼ cup cream of coconut (like Coco Lopez)
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¼ cup sour cream or plain Greek yogurt
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2½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ cup shredded sweetened coconut
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Optional: 2 tbsp dark or spiced rum (or 1 tsp rum extract)
For the Glaze:
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1 cup powdered sugar
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2 tbsp cream of coconut or pineapple juice
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1 tsp rum or vanilla extract
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Toasted coconut (for garnish)
Instructions:
1. Preheat & Prep:
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Preheat oven to 325°F (163°C).
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Grease and flour a bundt pan or 9×5 loaf pan.
2. Cream Butter and Sugar:
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In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
3. Add Eggs & Flavorings:
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Beat in eggs one at a time.
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Add vanilla, coconut extract, and rum (if using). Mix until smooth.
4. Mix Wet Ingredients:
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In a separate bowl, combine pineapple, cream of coconut, and sour cream.
5. Combine Dry Ingredients:
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Whisk together flour, baking powder, and salt.
6. Assemble the Batter:
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Alternately add the dry ingredients and the pineapple mixture to the butter mixture in 2–3 batches, mixing just until combined.
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Fold in shredded coconut.
7. Bake:
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Pour batter into prepared pan.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
8. Make the Glaze:
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Mix powdered sugar with cream of coconut and rum or extract until smooth.
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Drizzle over cooled cake and sprinkle with toasted coconut.
📝 Tips:
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To toast coconut: Bake at 350°F for 5–8 minutes, stirring halfway, until golden.
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Store the cake covered at room temp for 2–3 days, or refrigerate for longer freshness.
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Serve with a scoop of vanilla ice cream or pineapple chunks for a decadent treat.