Let me tell you, if you’re looking to bring a tropical vacation right into your kitchen, this Pina Colada Pound Cake is absolutely the way to go! It’s tender, buttery, bursting with sweet pineapple and luscious coconut, and draped in a glossy pineapple-coconut glaze. Every bite is like a sunny beach getaway—but in cake form. Whether it’s for a weekend treat, a gathering with friends, or just because you have a craving for something unique, this cake truly delivers sunshine and flavor all at once.

Pina Colada Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this cake is how it transforms a handful of simple ingredients into something spectacular. Each element brings its own magic—from silky coconut milk for richness to crushed pineapple that gives juicy flavor. Here’s what you’ll need, and why every single ingredient matters.

All-Purpose Flour: This is the backbone of your Pina Colada Pound Cake, giving the loaf its structure and signature crumb.
Baking Powder: Adds just enough lift for a gently domed cake without compromising its density.
Salt: Brings out the sweetness in the fruit and balances the flavors.
Unsalted Butter: Essential for that classic, velvety pound cake texture and rich depth of flavor.
Granulated Sugar: Provides sweetness and helps aerate the butter for a fluffier batter.
Large Eggs: Bind the ingredients together and create a tender, golden crumb.
Coconut Milk: Lends irresistible tropical flavor and keeps the cake super moist.
Crushed Pineapple: Sweet and juicy bursts in every bite—don’t forget to drain it!
Coconut Extract: Adds an extra boost of coconut that makes this cake unforgettable.
Vanilla Extract: Brings all the tropical notes together.
Dark or Light Rum (optional): For a festive nod to the classic cocktail, this is pure vacation in a splash.
Powdered Sugar (for the glaze): Creates a silky-smooth, sweet topping that soaks into every slice.
Pineapple Juice (for the glaze): Adds bright, fruity flavor to the glaze.
Sweetened Shredded Coconut (optional): Toasted, it adds crunch and visual flair on top.
Maraschino Cherries & Fresh Pineapple Slices (optional): These make any slice feel extra celebratory and fun!

How to Make Pina Colada Pound Cake

Step 1: Prepare the Baking Pan

First things first: crank up your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper if you love easy cake removal. This step makes sure your Pina Colada Pound Cake lifts out easily, no sticking or crumbling allowed.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures everything is perfectly combined, so there are no little pockets of baking powder hiding out. Set the bowl aside—time for some creamy magic!

Step 3: Cream Butter and Sugar

In a separate large bowl, grab your electric mixer and cream softened butter and sugar together until the mixture is light and fluffy. Don’t rush this step; creaming creates delicious air pockets, setting you up for a delicate—yet still satisfyingly dense—crumb.

Step 4: Add Eggs

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This not only adds to the richness of your Pina Colada Pound Cake, but also gives it that beautiful golden color and binding structure.

Step 5: Combine Wet Ingredients

In a small bowl, mix together coconut milk, drained crushed pineapple, coconut extract, vanilla extract, and (if you’re in the mood) a splash of rum. This is your ticket to a cake that smells and tastes just like an island getaway.

Step 6: Combine Wet and Dry Mixtures

Now alternate adding your dry ingredients with the wet ones to the butter-sugar mixture, beginning and ending with the flour mixture. Mix gently—just until everything’s combined. Overmixing leads to a dense cake, and we want our Pina Colada Pound Cake nice and tender.

Step 7: Pour Batter and Bake

Pour the gorgeous batter into your prepared pan, smoothing out the top with a spatula. Pop it in the oven and bake for 50-60 minutes, or until a toothpick comes out clean or with just a few moist crumbs. The heavenly smell filling your kitchen is your first reward!

Step 8: Cool the Cake

Set the pan on a wire rack and let your cake cool for 10 minutes before slipping it out of the pan. Allow it to cool completely on the rack so the glaze will settle beautifully instead of sliding right off.

Step 9: Prepare the Glaze

Whisk powdered sugar, pineapple juice, and coconut milk (plus a little rum if you’d like!) until the glaze is smooth and pourable. Adjust thickness by adding more juice for a thin glaze or more sugar for a thicker drizzle.

Step 10: Decorate and Serve

Drizzle the glaze over the cooled cake, letting it run down the sides for that picture-perfect finish. Top with toasted coconut, maraschino cherries, and a few fresh pineapple slices for an extra splash of tropical fun. You won’t believe how enticing this Pina Colada Pound Cake looks!

How to Serve Pina Colada Pound Cake

Garnishes

For those finishing touches, I love showering the cake with toasted coconut—it’s sweet, a little crunchy, and, let’s be honest, it just looks gorgeous! Maraschino cherries add a brilliant pop of color, while fresh pineapple slices instantly transport your guests to the tropics. You can even perch a tiny cocktail umbrella on each slice for a little extra whimsy.

Side Dishes

This cake is a party on its own, but pairing it with a scoop of coconut ice cream or a dollop of fresh whipped cream magnifies the island experience. You could also serve it with a fresh fruit salad—kiwi, mango, or strawberries all play beautifully with the cake’s flavors.

Creative Ways to Present

If you’re entertaining, cut the cake into cubes and serve mini Pina Colada Pound Cake bites on skewers, alternating with chunks of pineapple. For a brunch, slice and fan the pieces out on a platter with vibrant tropical fruit. Or for birthdays, stack thin slices with whipped coconut cream in between for a show-stopping layer cake effect.

Make Ahead and Storage

Storing Leftovers

Keep your Pina Colada Pound Cake extra moist by wrapping it tightly in plastic wrap and sliding it into an airtight container. Store at room temperature for up to 3 days; the flavors actually get even better after a day! If your kitchen is particularly warm, refrigerate to avoid the glaze melting.

Freezing

You can absolutely freeze this cake, glaze and all. Once it’s completely cooled and glazed, wrap slices or the whole loaf tightly in plastic wrap, then place in a freezer bag. It’ll keep well for up to 2 months. Thaw overnight at room temperature and enjoy a slice of sunshine whenever you need it!

Reheating

If you prefer your cake warm, just pop a slice in the microwave for 10 to 15 seconds. The glaze will become slightly gooey again, and that just takes the Pina Colada vibes over the top. It’s like a warm tropical hug!

FAQs

Can I make this Pina Colada Pound Cake without rum?

Absolutely! The rum is totally optional. Your cake will still burst with tropical flavor thanks to the coconut and pineapple. If you want to leave it out, just add a bit more pineapple juice to the batter or glaze to make up the difference.

What’s the best way to toast coconut for the garnish?

Spread sweetened shredded coconut on a baking sheet and bake at 325°F (163°C) for about 5 minutes. Watch closely and toss once or twice, as it browns quickly. When golden and fragrant, it’s ready to sprinkle over your Pina Colada Pound Cake!

Can I use canned pineapple instead of fresh?

Yes—canned crushed pineapple works perfectly in this recipe! Just be sure to drain it well before adding, so your batter doesn’t get too wet. Fresh is delicious too, but canned is convenient and just as tasty.

How do I know when my pound cake is done baking?

Start checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs (not raw batter), your Pina Colada Pound Cake is ready. Every oven is a little different, so keep an eye on it during those last few minutes.

Can I double the recipe for a larger crowd?

Definitely! Simply double all the ingredients and divide the batter among two loaf pans, or bake in a standard bundt pan. Just watch the baking time—a bundt cake may take a bit longer to cook through.

Final Thoughts

I genuinely hope you give this Pina Colada Pound Cake a whirl—the flavors never fail to make any day feel like a party. Whether you enjoy it for breakfast with coffee or as a sweet finale to dinner, each slice is pure tropical joy. Ready to bake up a little sunshine? Your island escape is just one loaf away!