Pina Colada Pound Cake

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract (optional but recommended)
  • 1/2 cup crushed pineapple (drained)
  • 1/4 cup pineapple juice (reserved from the can)
  • 1/2 cup sour cream
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup shredded sweetened coconut

For the Glaze:

  • 1 cup powdered sugar
  • 1–2 tbsp pineapple juice or coconut milk
  • Optional: 1 tbsp rum or 1/2 tsp rum extract for a true piña colada flavor
  • Shredded coconut or pineapple tidbits for topping (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extract.
  4. Stir in the crushed pineapple, pineapple juice, and sour cream until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the shredded coconut.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. While the cake cools, make the glaze: Whisk together powdered sugar with enough pineapple juice (or coconut milk) to make a pourable glaze. Add rum or rum extract if using.
  10. Drizzle the glaze over the cooled cake and top with coconut or pineapple if desired.

Let me know if you’d like a tropical whipped cream topping or want to make it into cupcakes! 🌴🍍🥥

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