Tropical Piña Colada Pound Cake
Bring the taste of the tropics right into your kitchen with this rich and indulgent Piña Colada Pound Cake. Packed with sweet pineapple, coconut, and a buttery cream cheese base, this cake is soft, moist, and full of tropical flavor. Finished with a smooth pineapple-coconut glaze and topped with toasted coconut, every bite feels like a little island getaway.
Ingredients
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2½ cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
½ cup full-fat coconut milk
1 cup crushed pineapple, drained well
1 cup sweetened shredded coconut
½ cup chopped macadamia nuts or pecans (optional)
For the Glaze:
1½ cups powdered sugar
3 tablespoons pineapple juice
2 tablespoons coconut milk
½ teaspoon coconut extract
For Garnishing:
Toasted shredded coconut
Pineapple pieces
Maraschino cherries (optional)
Instructions
Start by preheating your oven to 325°F (165°C). Prepare a 10-inch Bundt pan by greasing it well and lightly dusting it with flour.
In a medium bowl, mix together the flour, baking powder, and salt until evenly combined.
In a large mixing bowl, beat the softened butter and cream cheese together until the texture becomes creamy and smooth. Add the sugar little by little and continue mixing for several minutes until the mixture looks light and fluffy.
Crack in the eggs one at a time, mixing after each addition to create a rich and silky batter.
Stir in the vanilla extract and coconut extract to enhance the tropical flavor.
Gradually add the flour mixture and coconut milk, alternating between the two and mixing gently until everything is fully incorporated.
Fold in the drained crushed pineapple, shredded coconut, and chopped nuts if you’re using them. This gives the cake extra texture and flavor.
Pour the batter into the prepared Bundt pan and spread it evenly.
Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake rest in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, pineapple juice, coconut milk, and coconut extract until smooth and creamy.
Drizzle the glaze generously over the cooled cake, allowing it to flow naturally down the sides.
Finish by topping with toasted coconut, pineapple chunks, and cherries for a beautiful tropical touch.
Slice it up and enjoy a rich, buttery dessert bursting with pineapple and coconut flavors — perfect for summer gatherings or anytime you want a taste of paradise. ✨🍍🥥
Helpful Tips:
Make sure the pineapple is fully drained so the cake stays moist without becoming too wet.
Toasting the coconut adds deeper flavor and a light crunch.
Always use room-temperature ingredients for a smoother batter.
For even better flavor, let the cake sit overnight before serving.
Keep it covered at room temperature for up to 3 days or refrigerate for longer freshness.
Tropical Piña Colada Pound Cake
