A tropical twist on classic pound cake — this rich, buttery loaf is bursting with pineapple, coconut, and a splash of rum for that iconic piña colada flavor. It’s perfect for summer parties, afternoon coffee, or anytime you want to be transported to the islands.

Why You’ll Love This Cake

• Moist, buttery texture with tropical flavor

• Easy to make in a loaf pan

• Coconut and pineapple in every bite

• Optional rum for extra flair

• Delicious with or without glaze and toppings

Ingredients

For the Pound Cake

• 2½ cups (315g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs

• ½ cup (120ml) coconut milk

• ½ cup (120ml) crushed pineapple, drained

• 1 teaspoon coconut extract

• 1 teaspoon vanilla extract

• 1 tablespoon dark or light rum (optional)

For the Glaze

• 1 cup (120g) powdered sugar

• 2 tablespoons pineapple juice

• 1 tablespoon coconut milk

Optional Toppings

• Sweetened shredded coconut, toasted

• Maraschino cherries

• Fresh pineapple slices

Prep Time: 20 minutes
Bake Time: 55 minutes
Total Time: 1 hour 15 minutes
Yields: 10–12 slices

Directions

Step 1: Preheat and Prepare Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar for 3–4 minutes until pale and fluffy.

Step 4: Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

Step 5: Combine Wet Ingredients

In a separate bowl, mix the coconut milk, crushed pineapple, coconut extract, vanilla extract, and rum if using.

Step 6: Mix Batter

Add the dry and wet ingredients to the creamed mixture in alternating batches, starting and ending with the dry. Mix until just combined—do not overmix.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Glaze

Whisk powdered sugar, pineapple juice, and coconut milk until smooth. Adjust with more juice or sugar for your desired consistency.

Step 10: Glaze and Garnish

Drizzle the glaze over the cooled cake. Add toasted coconut, cherries, and pineapple slices on top if desired.

Tips & Variations

• Substitute coconut milk with regular milk if needed

• Use canned or fresh pineapple — just make sure it’s well-drained

• Add ½ cup shredded coconut to the batter for extra texture

• Turn this into a bundt cake for a fancier presentation (adjust baking time)

Frequently Asked Questions

Can I make this without rum?
Yes! The rum is optional and can be left out with no issue.

Can I use sweetened coconut milk?
You can, but reduce the sugar slightly to avoid an overly sweet cake.

How should I store leftovers?
Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5.

Can I freeze this pound cake?
Absolutely. Wrap it well and freeze without glaze for up to 2 months. Thaw before glazing and serving.

Final Thoughts

Pina Colada Pound Cake is the perfect balance of tropical flavor and classic pound cake comfort. With a soft, moist crumb and bright, sunny ingredients, this loaf will bring beach vibes to any table — no blender or umbrella drink required.