Easy Tropical Paradise: Pina Colada Pound Cake Recipe

Tropical breezes and sunny memories dance through this delightful Pina Colada pound cake recipe that brings island vibes right to your kitchen.

Sweet pineapple and rich coconut blend seamlessly into a moist, decadent dessert.

Creamy rum-infused batter creates a luscious texture that melts in your mouth.

Each slice promises a mini vacation with its vibrant flavors and tender crumb.

The gentle hints of tropical paradise will transport you to a beachside getaway.

Serve this cake at your next gathering and watch as friends devour every delectable bite.

This dessert turns an ordinary afternoon into an extraordinary tropical escape.

Pina Colada Pound Cake That Brings Tropical Joy

• Boost Flavor Fusion: Combines classic pizza ingredients with crispy empanada texture, creating a mouthwatering crossover dish that delights taste buds with every bite.
• Conquer Crowd-Pleasing Potential: Perfect for parties, game nights, or casual gatherings where people love shareable, handheld snacks that pack a punch of cheesy, pepperoni goodness.
• Master Quick Cooking Technique: Deep-frying method delivers golden-brown exterior with a hot, melty cheese center, making it a simple yet impressive recipe that looks and tastes gourmet.
• Customize with Ease: Adaptable filling allows for personal tweaks like adding vegetables, switching cheese types, or experimenting with different sauces to match individual preferences.

Ingredients for Moist and Flavorful Pina Colada Pound Cake

• All-Purpose Flour: A classic baking staple that provides the cake's structure and base.
• Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter: Creates a rich and tender texture in the cake.
• Sugar: Adds sweetness and helps to create a golden-brown crust.
• Eggs: Bind the ingredients together and provide moisture and structure.
• Vanilla Extract: Adds a classic, warm flavor to the cake.
• Coconut Extract: Provides a tropical coconut essence to match the pina colada theme.

• Coconut Milk: Brings a creamy, tropical flavor and moisture to the cake.
• Rum or Pineapple Juice: Adds a signature pina colada flavor and moisture.
• Crushed Pineapple: Provides bursts of fruity flavor and additional moisture.
• Shredded Coconut: Adds texture and enhances the tropical coconut profile.

• Powdered Sugar: Creates a smooth, sweet glaze.
• Pineapple Juice: Provides flavor and helps create the right glaze consistency.

Step-by-Step Baking Guide for Pina Colada Pound Cake

Step 1: Warm Up the Oven

Get your oven ready by heating it to 325F (165C). Grab a bundt or tube pan and generously coat the inside with grease and flour, making sure to reach every nook and cranny.

Step 2: Create the Cake Base

• Flour
• Baking powder
• Salt

In the second larger bowl, whip the butter and sugar until they become light and fluffy like a cloud.

Crack in the eggs one by one, beating thoroughly after each addition. Splash in the vanilla and coconut extracts for that tropical punch.

Step 3: Blend the Batter

Slowly incorporate the flour mixture into the wet ingredients, taking turns with coconut milk and rum (or pineapple juice). Start and end with the flour mixture.

Gently fold in the crushed pineapple and shredded coconut, spreading them evenly throughout the batter.

Step 4: Bake to Perfection

Pour the batter into your prepared pan, spreading it out smoothly.

Slide the pan into the oven and bake for 60-70 minutes. The cake is ready when a toothpick comes out clean from the center.

Let the cake rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Step 5: Whip Up the Glaze

In a small bowl, whisk together powdered sugar and pineapple juice until silky smooth.

Adjust the juice as needed to get the perfect drizzling consistency.

Step 6: Final Tropical Touch

Once the cake has cooled, drizzle the glaze over the top.

Sprinkle additional shredded coconut for a beautiful finishing touch. Let the glaze set for a few minutes before slicing.

Step 7: Serve and Savor

Cut a slice and transport yourself to a tropical paradise with each bite of this delightful Pina Colada-inspired pound cake!

Expert Tips for Pina Colada Pound Cake Success

• Use room temperature ingredients to create a smoother, more even cake texture that melts in your mouth.
• Toss crushed pineapple in a bit of flour before adding to the batter to prevent it from settling at the bottom of the cake.
• Let the cake cool completely before glazing to ensure a clean, crisp coating that sets perfectly on the surface.
• Toast the shredded coconut before adding to the batter or sprinkling on top to enhance its nutty, rich flavor profile.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days to maintain its delicious moisture and tropical taste.

Flavorful Variations to Refresh Pina Colada Pound Cake

• Tropical Rum-Free Version: Replace rum with additional coconut milk or pineapple juice for a non-alcoholic cake that still captures the island flavor.
• Gluten-Free Paradise Cake: Swap regular flour with a gluten-free blend and add xanthan gum to maintain the cake's traditional texture and moistness.
• Vegan Coconut Dream: Use plant-based butter, flax eggs, and dairy-free milk to create a compassionate version of this tropical dessert that doesn't compromise on taste.
• Low-Sugar Wellness Option: Substitute sugar with monk fruit sweetener or stevia, reducing calories while preserving the cake's rich, tropical essence.

Pairing Suggestions for Enjoying Pina Colada Pound Cake

• Tropical Rum Cocktail Pairing: Serve alongside a classic piña colada to amplify the cake's tropical flavor profile and enhance the rum undertones.
• Coconut Beverage Complement: Pair with a chilled coconut water or creamy coconut milk to highlight the cake's rich coconut notes and provide a refreshing contrast.
• Fruity Wine Selection: Choose a sweet Riesling or Moscato wine with tropical fruit hints that will harmonize with the pineapple and coconut elements in the dessert.
• Beach-Inspired Garnish Recommendation: Garnish the serving plate with fresh pineapple slices and toasted coconut flakes to create a visually appealing and flavor-enhancing presentation.

Best Storage Practices to Keep Pound Cake Fresh

• Wrap the cooled cake tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days, keeping its moisture and flavor intact.
• Slice the cake, wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, preserving its delightful tropical taste.
• Keep the cake in an airtight container at room temperature for 2-3 days. Ensure it's in a cool, dry spot away from direct sunlight.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes. Add a sprinkle of fresh coconut to revive its tropical essence.

FAQs

• What gives this pound cake its unique tropical flavor?

The combination of coconut milk, rum (or pineapple juice), crushed pineapple, and coconut extracts creates the signature pina colada taste that makes this pound cake special and tropical.

• Can I make this cake without alcohol?

Yes, simply substitute the rum with pineapple juice or coconut water to maintain the moisture and flavor profile while keeping the cake non-alcoholic.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is done. The baking time is typically 60-70 minutes at 325F.

Pina Colada Pound Cake Recipe

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4.6 from 29 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Sweet and tropical pina colada pound cake delivers island-inspired comfort with rich coconut and pineapple notes. Creamy rum glaze crowns this delectable dessert, promising a delightful escape you’ll savor with each memorable bite.

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Ingredients

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Main Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup crushed pineapple, drained
• 1/2 cup coconut milk
• 1/2 cup sweetened shredded coconut

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/4 cup rum (optional, or use pineapple juice as a substitute)

Dry Ingredients:

• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven to 325F (165C) and meticulously coat a bundt or tube pan with grease and flour, ensuring complete coverage to prevent potential sticking.
2. Combine flour, baking powder, and salt in a mixing bowl. In a separate large bowl, thoroughly cream butter and sugar until achieving a light, airy texture.
3. Incorporate eggs individually, beating thoroughly after each addition. Blend vanilla and coconut extracts into the mixture.
4. Gradually fold in flour mixture, alternating with coconut milk and rum (or pineapple juice), beginning and concluding with flour. Gently integrate crushed pineapple and shredded coconut throughout the batter.
5. Transfer batter into prepared pan, distributing evenly. Bake for 60-70 minutes until a toothpick inserted centrally emerges clean.
6. Allow cake to rest in pan for 10-15 minutes, then carefully invert onto a wire rack for complete cooling.
7. Whisk powdered sugar and pineapple juice in a small bowl until achieving a smooth, pourable consistency, adjusting liquid as needed.
8. Once cake has cooled, drizzle glaze over the surface and sprinkle with additional shredded coconut for visual appeal.
9. Let glaze set for several minutes before slicing and serving this tropical-inspired dessert.

Notes

• Swap rum with pineapple juice for a non-alcoholic version that keeps the tropical flavor profile intact.
• Use room temperature ingredients to ensure smooth batter and even cake texture without lumps.
• Toast shredded coconut before adding to enhance nutty flavor and provide extra crunch to the cake.
• Check cake doneness early to prevent overbaking, which can make the pound cake dry and dense.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 418 kcal
• Sugar: 34 g
• Sodium: 120 mg
• Fat: 21 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg