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Tropical Escape: Easy & Delicious Pina Colada Pound Cake

Get that tropical getaway feeling right in your own kitchen with this incredibly simple Pina Colada Pound Cake. It's straightforward, moist, packed with flavor, and surprisingly easy to pull together. Perfect for a taste of paradise!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 0.5 cup coconut milk full-fat canned or refrigerated carton
  • 0.5 cup crushed pineapple drained
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 tbsp brown or white rum optional
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp pineapple juice from drained pineapple or can/carton
  • 1 tbsp coconut milk
  • 1 tbsp rum optional
Optional Garnishes
  • Sweetened shredded coconut toasted
  • Maraschino cherries
  • Fresh pineapple slices

Equipment

  • 9x5-inch loaf pan
  • Medium mixing bowl
  • Large Mixing Bowl (or Stand Mixer)
  • Electric Mixer (optional)
  • Small Bowl
  • Spatula
  • Wooden skewer or toothpick
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 175°C (350°F). Grease and flour a 9x5 inch loaf pan or line it with parchment paper, leaving overhang.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  4. Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Step 5: In a small separate bowl, combine the coconut milk, well-drained crushed pineapple, coconut extract, vanilla extract, and optional rum. Stir to combine.
  6. Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the liquid ingredients. Start and end with the dry ingredients (add a third of dry, half of wet, another third of dry, rest of wet, final third of dry). Mix just until combined and no dry streaks remain. Do not overmix.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
  8. Step 8: Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean (maybe with a few moist crumbs).
  9. Step 9: Let the cake cool in the pan for about 10 minutes, then lift it out onto a wire rack to cool completely.
  10. Step 10: While the cake cools, whisk together the powdered sugar, pineapple juice, coconut milk, and optional rum in a small bowl until smooth and drizzle-able.
  11. Step 11: Once the cake is totally cool, drizzle the glaze over the top. Garnish with toasted coconut, maraschino cherries, or fresh pineapple slices if desired.

Notes

Ensure butter and eggs are at room temperature for best results. Don't overmix the batter once flour is added to avoid a tough cake. Drain the crushed pineapple very well. Cool the cake completely before glazing. Test for doneness in the very center. Store cooled, glazed cake in an airtight container at room temperature for up to 3-4 days. Can be frozen (before or after glazing) wrapped tightly in plastic wrap and foil for 2-3 months; thaw at room temperature.