Pina Colada Pound Cake
Transport your taste buds to a tropical paradise with this Pina Colada Pound Cake—a moist and indulgent dessert bursting with the flavors of pineapple, coconut, and a hint of dark rum. This recipe combines a buttery pound cake base with crushed pineapple, creamy coconut milk, and shredded sweetened coconut for a rich, textured bite that’s irresistibly flavorful. A splash of rum and fragrant coconut extract lend a signature Pina Colada flair, making it the perfect treat for summer gatherings, brunch spreads, or any occasion that calls for a little island-inspired indulgence. Finished with a light dusting of powdered sugar, this easy-to-make cake bakes to golden perfection in just about an hour and serves as a delightful centerpiece for your dessert table. Whether served solo or paired with a dollop of whipped cream, this tropical twist on a classic pound cake is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup crushed pineapple, drained
- 0.5 cup coconut milk
- 2 tablespoons dark rum
- 0.5 cup shredded sweetened coconut
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt or loaf pan, or line it with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the drained crushed pineapple, dark rum, and shredded sweetened coconut, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for garnish, if desired.
Slice and serve your Pina Colada Pound Cake as a decadent dessert or a sweet tropical treat with coffee or tea.
Nutrition Facts
Calories |
5778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 833.7 g | 303% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 524.0 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 259 mg | 20% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
