Pina Colada Pound Cake – Best Lush & Buttery 11-Ingredient

Say hello to your new favorite tropical bake: this Pina Colada Pound Cake is buttery, lush, and kissed with coconut and pineapple in every bite. It’s everything you love about the classic cocktail, transformed into a rich, golden pound cake that’s perfect for summer barbecues, beachy brunches, or anytime you want to feel like you’re on vacation—even if you’re just in your kitchen.

I baked this for a poolside potluck last summer and, let me tell you, it was gone before I even grabbed a slice. The combination of pineapple chunks, coconut, and rum extract gives it that signature tropical flavor without being too sweet. Plus, it has a tender crumb thanks to the butter and sour cream base. It’s a total showstopper with minimal effort.

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Overview of Pina Colada Pound Cake Recipe Content

This moist, flavor-packed loaf has a rich base and bright notes of coconut and pineapple, topped with a silky glaze for extra indulgence.

Why You’ll Love It

• Moist and buttery with a tropical twist
• Infused with coconut, pineapple, and rum flavors
• Gorgeous enough for entertaining, simple enough for everyday
• Delicious warm or cold
• Freezes beautifully for make-ahead moments

What It Tastes Like

Imagine a soft, classic pound cake laced with juicy pineapple, coconut sweetness, and a whisper of rum. It’s rich without being heavy and sweet without being cloying. Every slice is tender and totally irresistible.

Ingredients

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For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1/2 teaspoon rum extract (optional)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 cup crushed pineapple (drained)
• 1/2 cup sweetened shredded coconut

For the Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons pineapple juice or coconut milk

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Loaf pan (9×5-inch)
• Measuring cups and spoons
• Spatula

Suggested Substitutions and Additions

• Use Greek yogurt instead of sour cream
• Swap coconut extract with almond extract for a nutty twist
• Add toasted coconut flakes on top
• Stir in chopped maraschino cherries for a fun finish

How to Make Pina Colada Pound Cake

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream the butter and sugar: Beat softened butter and sugar until light and fluffy, about 3–4 minutes.
3. Add eggs and flavorings: Beat in eggs one at a time, then stir in vanilla, coconut, and rum extracts.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet and dry: Add dry ingredients to the wet mixture alternately with sour cream, beginning and ending with the flour.
6. Fold in pineapple and coconut: Stir gently until just combined.
7. Bake for 55–65 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.
8. Make the glaze: Whisk powdered sugar with pineapple juice or coconut milk until smooth. Drizzle over cooled cake.

What to Serve with Pina Colada Pound Cake

• Fresh pineapple or tropical fruit salad
• Whipped coconut cream
• A scoop of vanilla or coconut ice cream
• Piña colada mocktails or mojitos

Tips for Making It Perfect

• Drain pineapple well to prevent sogginess
• Don’t overmix the batter—just until combined
• Use room temp butter, eggs, and sour cream for best texture
• Let the cake cool completely before glazing

Storage Instructions

• Store at room temp for up to 3 days, covered
• Refrigerate for 5–6 days
• Freeze unglazed loaf tightly wrapped for up to 2 months
• Thaw overnight and glaze before serving

General Information

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This cake is a celebration of sunshine and classic flavors. Inspired by the iconic tropical cocktail, it brings the island vibes to your dessert table with ingredients found right in your pantry. Ideal for summer bakes, brunch buffets, and weekend treats.

Frequently Asked Questions

Can I use fresh pineapple?
Yes, just finely chop and drain well.

Can I skip the rum extract?
Totally—it’s optional. You can also sub a splash of real rum.

Can I make this in a bundt pan?
Yes! Just adjust baking time and grease well.

Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend.

Conclusion

This Pina Colada Pound Cake brings the tropical getaway straight to your oven. With buttery richness, coconut charm, and juicy pineapple in every bite, it’s a treat that’s both comforting and sunny.

Craving more tropical bakes? Try these:

• Lemon Ricotta Pound Cake
• Carrot Raisin Oatmeal Yogurt Cake
• Flourless Coconut Greek Yogurt Cake
• Sweet Potato Bread

Follow me on Pinterest and tag your sunny bakes—I can’t wait to see your tropical twist! 🍍🥥🍰

Interactive Elements

What would you glaze your Pina Colada Cake with—pineapple juice, coconut milk, or both? Drop your ideas in the comments or tag me @poulefrecipe!

Nutritional Information Pina Colada Pound Cake (per slice, approx. 10 servings)

Nutrient	Amount per Serving
Calories	410
Protein	5g
Carbohydrates	48g
Sugars	32g
Fat	21g
Saturated Fat	13g
Fiber	1g
Sodium	190mg

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