Name: Piña Colada Pound Cake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3 cups granulated sugar; 5 large eggs; 3 cups all-purpose flour; ¼ tsp baking soda; ¼ tsp baking powder; ¼ tsp kosher salt; ¾ cup sour cream; 1 cup crushed pineapple, drained; 2 tsp coconut extract; 2 Tbsp milk; 2 cups powdered sugar; 1 tsp coconut extract (for glaze); 1 cup sweetened coconut, toasted

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I bring the beachside vibes straight to the kitchen with this Piña Colada Pound Cake—tropical, tender, and soaked in the flavors of coconut and pineapple, all wrapped in a moist, buttery crumb.

Why I’ll Love This Recipe

I love how this cake captures the essence of a piña colada using wholesome ingredients. It’s soft, dense, and bursting with tropical sweetness from crushed pineapple and coconut. Whether I serve it for dessert or enjoy a slice with coffee, it always delivers a sunny, feel-good bite.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
1 cup unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all‑purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp kosher salt
¾ cup sour cream
1 cup crushed pineapple, drained
2 tsp coconut extract

For the glaze:
2 Tbsp milk
2 cups powdered sugar
1 tsp coconut extract
1 cup sweetened coconut, toasted

directions

Preheat oven to 325 °F. Grease and flour a 10–12‑cup bundt pan thoroughly.
In a skillet over medium heat, toast coconut for 3–5 minutes until golden and fragrant, stirring frequently. Set aside.
In a large bowl, beat butter until creamy. Add sugar and coconut extract; cream until fluffy.
Beat in eggs one at a time, mixing well after each.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Add dry ingredients and sour cream alternately to the butter mixture, beginning and ending with the flour mixture, mixing until just combined. Fold in drained pineapple.
Pour batter into pan and bake for 85–90 minutes or until a toothpick comes out clean.
Let cake cool in pan for 15 minutes. Invert onto a wire rack and cool completely.
Whisk milk, powdered sugar, and coconut extract until smooth. Drizzle over cooled cake, then sprinkle toasted coconut on top.

Servings and timing

I slice this cake into 12 generous pieces. Active prep takes about 15 minutes, followed by a bake time of 1 hour 25 minutes, and cooling time gives a total of around 1 hour 40 minutes.

Variations

Pineapple boost: I like to add extra pineapple for more moisture—just reduce sour cream slightly.
Coconut inside: Stir ¾ cup shredded coconut into the batter for texture.
Tropical twist: Swap coconut extract with pineapple extract for extra fruitiness.
Lighter version: I sometimes use Greek yogurt in place of sour cream for a slightly tangy and lighter option.

storage/reheating

I store this cake covered at room temperature for up to 2 days. For longer storage, I wrap slices individually and freeze for up to 3 months. When ready to enjoy, I thaw and warm individual slices briefly in the microwave (10–15 seconds) or in a 300 °F oven for about 5 minutes.

FAQs

Can I make this cake without coconut?

Yes, I can skip the coconut extract and topping, but the coconut does enhance that tropical piña colada flavor.

Is fresh pineapple okay to use?

Absolutely—I chop it finely and drain well to prevent excess moisture in the batter.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works great and keeps the cake moist with a bit of tang.

Why did my cake stick to the pan?

I make sure to coat the bundt pan thoroughly with nonstick baking spray that contains flour, and I let the cake cool 15 minutes before inverting.

Can I turn this into cupcakes or loaf cakes?

Yes! I adjust the baking time—around 20–25 minutes for cupcakes and 50–60 minutes for loaf pans.

Conclusion

This Piña Colada Pound Cake is all about sunshine in dessert form. With the natural sweetness of pineapple and the creamy hint of coconut, it’s the perfect treat for when I want something tropical, simple, and refreshing.

Piña Colada Pound Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A tropical-inspired pound cake that blends the flavors of coconut and pineapple for a moist, buttery dessert reminiscent of a piña colada—without any alcohol.

Instructions

Preheat oven to 325°F. Grease and flour a 10–12‑cup bundt pan thoroughly.
In a skillet over medium heat, toast coconut for 3–5 minutes until golden and fragrant, stirring frequently. Set aside.
In a large bowl, beat butter until creamy. Add sugar and coconut extract; cream until fluffy.
Beat in eggs one at a time, mixing well after each.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Add dry ingredients and sour cream alternately to the butter mixture, beginning and ending with the flour mixture, mixing until just combined. Fold in drained pineapple.
Pour batter into prepared pan and bake for 85–90 minutes, or until a toothpick inserted comes out clean.
Let cake cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
Whisk milk, powdered sugar, and coconut extract until smooth. Drizzle over cooled cake, then sprinkle toasted coconut on top.