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Pina Colada Pound Cake

A tropical twist on classic pound cake featuring crushed pineapple, shredded coconut, and coconut milk, perfect for a summer escape any time of year.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened 2 sticks / 225g
  • 1.75 cups granulated sugar 350g
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour 240g
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 cup coconut milk, full-fat, well-shaken 120ml
  • 1 cup crushed pineapple, well drained 240g
  • 0.5 cup shredded coconut sweetened or unsweetened, 45g
  • 1 tsp pure vanilla extract
  • 0.5 tsp coconut extract optional but recommended
For the Optional Pineapple Glaze
  • 1 cup powdered sugar 120g
  • 2-3 tbsp pineapple juice or coconut milk

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and prepare your loaf or Bundt pan by greasing it with softened butter and dusting with flour.
  2. In a stand mixer, cream the softened butter for about 2 minutes until smooth and pale.
  3. Gradually add the granulated sugar and beat on medium-high for 3 to 4 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time, incorporating each fully before adding the next.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. With the mixer on low, alternate adding the dry ingredients and coconut milk, mixing only until the dry ingredients disappear.
  7. Gently fold in vanilla extract, coconut extract, drained pineapple, and shredded coconut.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake in the preheated oven for 60 to 70 minutes. Check for doneness with a toothpick.
  2. Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before turning it onto a wire rack.
  3. For the glaze, whisk together powdered sugar and pineapple juice or coconut milk until smooth, then drizzle over the cooled cake.

Notes

Drain the pineapple thoroughly to avoid excess liquid in the batter. The cake is best served the day after baking.