This Piña Colada Pound Cake is a tropical twist on the classic dense and buttery pound cake, infused with the quintessential flavors of the popular cocktail: pineapple and coconut, often with a hint of rum. It’s a moist and flavorful cake that evokes the feeling of a tropical getaway. The base is a rich pound cake, typically made with a high ratio of butter, sugar, eggs, and flour, resulting in its characteristic dense and tender crumb. To achieve the piña colada flavor, the batter is often enriched with crushed pineapple (drained to prevent excess moisture), coconut milk or cream, and shredded coconut. A touch of rum extract or actual rum can be added for an authentic cocktail-inspired taste. The combination of these ingredients creates a cake that is both sweet and subtly tangy from the pineapple, with a creamy, nutty flavor from the coconut and a warm hint of rum. The texture is moist and substantial, with little flecks of coconut adding a slight chewiness. After baking to a golden brown, the cake is often glazed with a sweet and creamy icing that may also incorporate pineapple juice, coconut milk, or rum for an extra layer of flavor. A sprinkle of toasted shredded coconut is a common garnish, enhancing both the visual appeal and the coconut taste. This Piña Colada Pound Cake is a delightful dessert that brings a taste of the tropics to any occasion, perfect for summer gatherings, luaus, or whenever you’re dreaming of a beach vacation. Its rich flavor and moist texture make it a satisfying treat that is both unique and familiar.
The texture of Piña Colada Pound Cake is dense, moist, and rich, typical of a pound cake. The inclusion of crushed pineapple adds to the moistness, while the shredded coconut introduces a subtle chewiness throughout the crumb. If a glaze is used, it adds a smooth, often slightly sticky, exterior.
The flavor profile is dominated by the sweet and tangy taste of pineapple and the creamy, slightly nutty flavor of coconut. The addition of rum extract or rum provides a warm, aromatic undertone that completes the piña colada experience. The buttery pound cake base complements these tropical flavors, creating a well-balanced and delicious taste.
Piña Colada Pound Cake is a wonderful dessert for a variety of occasions, especially those with a tropical or summer theme. It’s perfect for luaus, beach parties, barbecues, or as a special treat to bring a taste of the tropics to any gathering. It pairs well with fresh fruit, whipped cream, or a scoop of coconut or pineapple ice cream.
The preparation of Piña Colada Pound Cake involves making a rich pound cake batter infused with pineapple and coconut, baking it until golden brown and cooked through, and then often glazing it with a piña colada flavored icing and garnishing with toasted coconut. The process typically begins by creaming together butter and sugar until light and fluffy, then gradually adding eggs. Flour, baking powder, and salt are mixed separately and then added to the wet ingredients alternately with a liquid, such as coconut milk or pineapple juice, to ensure a smooth batter. Crushed, well-drained pineapple and shredded coconut are then folded into the batter, along with rum extract or rum. The batter is poured into a prepared loaf pan or Bundt pan and baked until a wooden skewer inserted into the center comes out clean. While the cake cools, a glaze is often made by combining powdered sugar with pineapple juice, coconut milk, and a touch of rum extract or rum. Once the cake is cooled, the glaze is drizzled over the top, and toasted shredded coconut is sprinkled on as a garnish.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon rum extract (or 2 tablespoons rum)
- 1/2 cup coconut milk or cream
- 1 (8 ounce) can crushed pineapple, well drained
- 1 cup shredded sweetened coconut
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup pineapple juice
- 2 tablespoons coconut milk or cream
- 1 teaspoon rum extract (or 1 tablespoon rum)
- 1/4 cup toasted shredded coconut, for garnish
Equipment:
- 9×13 inch loaf pan or Bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Small bowl (for glaze)
- Whisk
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch loaf pan or a Bundt pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Stir in Rum Extract/Rum and Liquid: Stir in the rum extract (or rum) and coconut milk (or cream) until combined.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and shredded coconut into the batter until evenly distributed.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan or Bundt pan.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes for a loaf pan, or 50-60 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, pineapple juice, coconut milk (or cream), and rum extract (or rum) until smooth. Add more liquid if needed to reach your desired consistency.
- Glaze and Garnish: Once the cake is completely cooled, drizzle the glaze evenly over the top. Sprinkle the toasted shredded coconut over the glaze before it sets.
- Serve: Let the glaze set for a few minutes before slicing and serving.
Enjoy this tropical and delicious Piña Colada Pound Cake!