Introduction
Piña Colada Pound Cake is a moist, tropical-inspired dessert that captures the sunny flavors of pineapple and coconut in a rich, buttery pound cake. Inspired by the classic island cocktail, this cake delivers a perfect balance of sweetness and indulgence, making it ideal for celebrations, gatherings, or a simple treat with coffee or tea.
Origin
The Piña Colada originated in Puerto Rico in the mid-20th century and quickly became synonymous with tropical relaxation. Bakers later transformed these beloved flavors into desserts, and the Piña Colada Pound Cake emerged as a fusion of classic American pound cake tradition with Caribbean-inspired ingredients.
Cultural Significance
This cake represents the blending of cultures—traditional pound cake techniques combined with tropical flavors associated with leisure, vacation, and celebration. It’s often featured at summer events, holidays, and festive occasions, evoking warmth, sunshine, and island hospitality.
Ingredients Quantity
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, well-drained
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
- 1 tablespoon coconut milk
Optional Additions
- White rum or rum extract for authentic flavor
- Toasted coconut for topping
- Maraschino cherries for garnish
- Lime zest for brightness
- Cream cheese glaze instead of pineapple glaze
Tips for Success
- Drain pineapple thoroughly to avoid excess moisture
- Use room-temperature ingredients for smooth batter
- Cream butter and sugar well for a tender crumb
- Do not overmix once flour is added
- Allow cake to cool fully before glazing
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the batter, alternating with coconut milk.
Stir in vanilla extract, coconut extract, crushed pineapple, and shredded coconut.
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack.
Mix glaze ingredients and drizzle over cooled cake if desired.
Description
Piña Colada Pound Cake is dense yet tender, with juicy pineapple bits and a subtle coconut aroma throughout. Each slice is moist, rich, and bursting with tropical flavor, finished with a sweet glaze that enhances its island-inspired charm.
Nutritional Information (Approximate per slice)
Calories: 420
Protein: 6g
Fat: 20g
Carbohydrates: 56g
Fiber: 2g
Sugar: 38g
Sodium: 180mg
Conclusion
This moist tropical pound cake brings a taste of the islands to your dessert table. With its buttery texture and bright pineapple-coconut flavor, it’s a crowd-pleasing dessert that feels both nostalgic and refreshing.
Recommendation
Serve with whipped cream, vanilla ice cream, or fresh fruit. This cake also pairs beautifully with coffee, tea, or a tropical beverage.
Embracing Healthful Indulgence
Enjoy Piña Colada Pound Cake as an occasional treat by savoring smaller slices and pairing it with fresh fruit. Simple ingredient swaps—like reducing sugar slightly or using light coconut milk—can help balance indulgence with mindful enjoyment.