Description
This Pina Colada Pound Cake is a buttery, tropical-inspired dessert made with sweet pineapple, shredded coconut, and a hint of rum. It’s moist, golden, and topped with a pineapple glaze that makes every bite feel like sunshine on a plate.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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1 1/2 cups granulated sugar
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4 large eggs
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2 teaspoons vanilla extract
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1 teaspoon coconut extract
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1/2 teaspoon rum extract (optional)
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup sour cream
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1 cup crushed pineapple, drained
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1/2 cup sweetened shredded coconut
For the Glaze:
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1 cup powdered sugar
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1–2 tablespoons pineapple juice or coconut milk
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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In a mixer, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then mix in vanilla, coconut, and rum extracts.
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In a separate bowl, whisk flour, baking powder, and salt.
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Add flour mixture to wet ingredients alternately with sour cream.
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Fold in pineapple and coconut.
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Pour batter into loaf pan and bake 55–65 minutes until a toothpick comes out clean.
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Cool in pan for 10 minutes, then transfer to wire rack.
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Whisk glaze ingredients and drizzle over cooled cake.
Notes
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Drain pineapple thoroughly to avoid excess moisture.
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Rum extract adds depth, but the cake is delicious without it.
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For extra flair, top with toasted coconut flakes after glazing.
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Store in the fridge for longer freshness or freeze unglazed for later.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American