Description
This Delicious Piña Colada Pound Cake combines tropical flavors of pineapple, coconut, and a hint of rum in a buttery, moist pound cake. Perfect for summer desserts, brunches, or holiday baking. Enjoy a rich slice of paradise with this fruity cake recipe!
Ingredients
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup coconut milk
1 cup crushed pineapple (drained)
1 cup sweetened shredded coconut
2 teaspoons dark rum (or coconut extract)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).
3. Add eggs one at a time, mixing well after each. Stir in vanilla and rum or coconut extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate adding dry ingredients and coconut milk into the butter mixture, starting and ending with dry. Mix just until combined.
6. Fold in crushed pineapple and shredded coconut.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted in center comes out clean.
9. Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
10. Optional: Drizzle with coconut glaze made from powdered sugar and coconut milk.
Notes
This cake tastes even better the next day as the flavors settle.
Don’t skip creaming the butter and sugar properly for the best texture.
Use a toothpick test to avoid overbaking the cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg