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Pina Colada Pineapple Pound Cake

Pina Colada Pineapple Pound Cake

Julia
This Pina Colada Pineapple Pound Cake is a rich, buttery, and ultra-moist tropical dessert made with crushed pineapple, coconut milk, and shredded coconut. Packed with island flavor, this pineapple pound cake is perfect for summer gatherings, brunch, or anytime you want a slice of vacation-inspired sweetness.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

  • Cake Batter:
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup crushed pineapple slightly drained (reserve 1–2 tablespoons juice)
  • ½ cup coconut milk
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract optional
  • 1 tablespoon reserved pineapple juice
  • Optional Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons pineapple juice or coconut milk

Instructions
 

  • Preheat oven to 325°F (163°C).
  • Grease and flour a 9x5-inch loaf pan or bundt pan.
  • In a large bowl, beat softened butter and sugar for 3–4 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract, coconut extract (if using), and reserved pineapple juice.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with flour. Mix until just combined.
  • Gently fold in crushed pineapple and shredded coconut.
  • Pour batter into prepared pan and smooth the top.
  • Bake for:
  • 70–80 minutes (loaf pan)
  • 60–75 minutes (bundt pan)
  • Cake is done when a toothpick inserted in the center comes out clean.
  • Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  • If desired, whisk glaze ingredients together and drizzle over cooled cake. Top with toasted coconut.

Notes

  • Use room temperature butter and eggs for best texture.
  • Do not overmix once flour is added.
  • Slightly drain pineapple to avoid excess moisture.
  • If cake browns too quickly, loosely tent with foil during the last 20 minutes.
  • Store tightly wrapped at room temperature for up to 3 days.
  • Refrigerate up to 5 days.
  • Freeze wrapped securely for up to 3 months.
  • Flavor deepens after resting overnight.
Keyword Pina Colada Pineapple Pound Cake, pineapple coconut pound cake, summer dessert recipe, tropical pound cake recipe