If you're dreaming of white sandy beaches, swaying palm trees, and the refreshing taste of a cold drink in your hand, this Piña Colada Pound Cake is just the escape you need—no passport required. Bursting with the tropical flavors of pineapple, coconut, and a hint of rum, this moist, buttery pound cake takes the island-inspired cocktail and transforms it into a dessert that’s perfect for summer gatherings, holiday celebrations, or just because you need a little sunshine in your kitchen.
Why You’ll Love This Cake
The classic piña colada is a creamy, fruity cocktail made with pineapple juice, coconut cream, and rum—and that’s exactly the flavor profile this pound cake delivers. The cake is dense yet tender, soaked with sweet pineapple and coconut notes, and finished with a light rum glaze for a boozy kiss that elevates every bite. Whether you serve it with whipped cream, fresh fruit, or just a fork, it’s impossible not to love.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup canned crushed pineapple (drained)
1/4 cup cream of coconut (like Coco Lopez)
1/4 cup sour cream
1/4 cup dark or light rum (optional, can sub milk)
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened shredded coconut
For the Glaze:
1/2 cup powdered sugar
2 tablespoons pineapple juice
1 tablespoon rum (optional)
1 tablespoon cream of coconut
Optional Garnishes:
Toasted coconut flakes
Pineapple wedges or chunks
Maraschino cherries
Lime zest for brightness
Step-by-Step Instructions
- Preheat and Prep
Start by preheating your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or a bundt pan, or use baking spray with flour. This is a dense, buttery cake, so proper pan prep ensures a smooth release.
- Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy, about 3–5 minutes. This step helps create the cake’s structure and ensures a tender crumb.
- Add Eggs One at a Time
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to keep everything uniform.
- Incorporate the Tropical Mix
Stir in the crushed pineapple, cream of coconut, sour cream, rum, and vanilla extract. This mixture will look a bit curdled—that’s okay! Once the dry ingredients are added, everything will come together beautifully.
- Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. Avoid over-mixing.
- Add Shredded Coconut
Fold in the sweetened shredded coconut using a spatula or wooden spoon. This adds chewy texture and extra coconut flavor.
- Bake
Pour the batter into your prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover with foil.
- Cool and Glaze
Allow the cake to cool in the pan for 15–20 minutes before removing it to a wire rack. Once the cake is completely cool, whisk together the glaze ingredients and drizzle over the top. Add garnishes if desired.
Tips for Success
Don’t skip the cream of coconut. This is what gives the cake its classic piña colada flavor. It's thicker and sweeter than coconut milk.
Use dark rum for deeper flavor. If you’re skipping alcohol, substitute with milk or extra pineapple juice.
Let the cake rest. This pound cake tastes even better the next day, after the flavors have had time to meld.
Toasting coconut adds a warm, nutty layer. Toast it in a dry skillet until golden and fragrant before sprinkling on top.
Variations and Twists
Mini Bundt Cakes or Cupcakes:
Divide the batter into greased mini bundt pans or cupcake tins. Reduce baking time to 18–22 minutes. They make adorable tropical party desserts!
Layer Cake:
Double the recipe and bake in two 9-inch round cake pans. Frost with whipped cream or coconut buttercream for a showstopping Piña Colada layer cake.
Rum Soak:
For an extra boozy bite, brush the cake with a simple syrup made from equal parts sugar, water, and rum while it’s still warm.
Pairing Ideas
Serve your Piña Colada Pound Cake with:
Vanilla ice cream or coconut gelato
A piña colada cocktail, of course!
Fresh fruit salad with pineapple and mango
Whipped cream and lime zest
Tropical teas or iced drinks like hibiscus or passionfruit tea
Perfect for Any Occasion
Whether you're planning a summer barbecue, a tiki-themed birthday party, or simply want to add some sunshine to a rainy day, this Piña Colada Pound Cake fits the bill. It’s festive without being fussy and can easily be dressed up or down depending on your occasion.
Ideal Occasions:
Summer picnics
Beach-themed birthdays
Mother’s Day or Easter brunch
Luau parties
Baby or bridal showers
Rainy days when you’re dreaming of the tropics
How to Store
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to a week. Bring to room temp before serving.
Freezer: Wrap slices tightly in plastic and foil. Freeze for up to 3 months.
Fun Fact: The History of Piña Colada
The piña colada originated in Puerto Rico in the 1950s, and it’s now the official drink of the island. The name means “strained pineapple,” and its creamy, fruity blend of pineapple and coconut has become iconic worldwide. Translating those same flavors into a dessert like pound cake is just one more way to enjoy the island spirit.
Final Thoughts
The Piña Colada Pound Cake is a celebration of sunshine in every slice. It’s buttery, moist, and indulgent, with a balanced blend of tangy pineapple, sweet coconut, and a touch of warm rum. Whether you’re sharing it with friends or savoring it solo with your favorite island playlist, it’s a little taste of paradise you can bake at home.