★★★★★

Pina Colada Pound Cake

Everyone’s favorite tropical beverage turned into a scrumptious and easy pound cake! Pina Colada Pound Cake is full of pineapple flavor and topped with a coconut glaze. 

Pineapple Pound Cake with Coconut Glaze

I think I have a habit of wanting to turn my favorite alcoholic beverages into desserts. There are worse habits right?

The flavors of a pina colada lend themselves perfectly to just about any kind of baked good. But this week I had just one thing on my mind: 

Pound Cake

This Pina Colada Pound Cake is moist, sweet and fruity. Are there any two fruits more suited for each other than pineapple and coconut? The flaked coconut on top makes this cake look super impressive, but you’ll be happy to discover that this bundt cake is easy to make and decorate. 

This is not your ordinary coconut pound cake.

Yes, I could have just thrown some crushed pineapple into a pound cake recipe, topped it with coconut and called it a “Pina Colada Cake” but I had to take things a step further.

A little rum flavoring added to the cake AND the glaze takes the Pina Colada theme to the next level. One bite and I felt like I could be sitting poolside sipping my favorite vacation cocktail. I might actually not be on vacation but at least I have delicious pound cake! 

(That reminds me I also need to make myself a Pina Colada Smoothie later this week; I’m in a pineapple mood!) 

This pineapple coconut pound cake is gorgeous. And huge. And if you can’t eat it all? I understand. Invite someone over–I promise they’ll be more than happy to help you out. It also stores well for later! 

Can you make pound cake ahead of time? 

Pound cake recipes are very forgiving desserts for making in advance. This Pina Colada Pound Cake can be made a day or two ahead of time and will stay moist and delicious as long as you store it covered. The glaze does a perfect job helping the cake keep from drying out. 

The other secret to a moist pound cake?

Sour cream. Ever since I started using sour cream in my pound cake recipes, I’ve never been disappointed by a piece of dried out cake again. 

Can you freeze pound cake?

This pound cake freezes beautifully, too. Make big slices, wrap them individually in wax paper (or parchment). Put the individually wrapped slices in a ziploc or air-tight container and freeze them. Bring them out of the freezer to thaw (about one hour) and enjoy. 

My freezer is stocked right now with baked goods…who’s coming over for coffee?

Pina Colada Pound Cake Recipe 

You’re going to love how easy it is to make a beautiful and delicious pineapple coconut pound cake. 

STEP 1. Toast the Coconut 

Toast coconut by laying on baking sheet and putting in a 225 degree oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.

STEP 2. Make the Pound Cake Batter

In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time. In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.

STEP 3. Bake

Pour the cake batter into a well greased and floured bundt pan (or use my homemade cake release recipe). Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It’s okay. It’s so pretty this way! 

Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.

STEP 4. Make the Glaze

For the glaze, whisk together milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with the toasted coconut. ENJOY!

Note: You can use either real rum or rum flavoring in both the cake batter and the glaze. This gives the cake an authentic Pina Colada flavor. 

More Easy Desserts:

Yield: serves 12

Pina Colada Pound Cake

Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes

Everyone's favorite tropical beverage turned into a scrumptious and easy pound cake! Pina Colada Pound Cake is full of pineapple flavor and topped with a coconut glaze. 

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 3 cup granulated sugar
  • 5 eggs
  • 3 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup sour cream
  • 1 cup crushed pineapple, drained
  • 2 tsp rum flavoring

For the Glaze:

  • 2 Tbsp milk
  • 2 cup powdered sugar
  • 1 Tbsp rum flavoring
  • 1 cup sweetened coconut (toasted)

Instructions

  1. Toast coconut by laying on baking sheet and putting in a 225 degree oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
  2. In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
  3. In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
  4. Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It's okay.
  5. Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
  6. For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 622Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 127mgSodium: 144mgCarbohydrates: 100gFiber: 2gSugar: 74gProtein: 7g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published August 15, 2012. Photos updated April 2019.

With all the flavors of the tropical cocktail you love, Pina Colada Pound Cake is an easy dessert that’ll wow you with its taste and appearance! 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 16, 2020

Comments & Reviews

  1. Aimee, thank you so much for this recipe. This is acopy of a beloved recipe I lost long age. I can’t wait to make it again!

  2. did not like this at all….was so dry and crumbly when I tried to cut it….was too big to.
    will not made this again. flavor not so good either. sorry folks.

  3. One of my goals for 2014 is to bake a new pound cake each month of the year. When I found your recipe for the Pina Colada Pound Cake, I knew I’d give it a try during the summer. Well, my cake turned out as beautifully as the one pictured and tasted delicious! I posted my success on my blog and encouraged others to check out your recipes. I know I’ll be trying some more. momsmondaymemo.com

  4. I made this and it was horrible! Not only did the cake weigh about 5 lbs but it took f.o.r.e.v.e.r to cook. Much longer than the suggested 90 minutes. I strongly do not recommend making it. I had to throw this very expensive cake away.

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