★★★★★

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

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. 

We used our favorite pound cake recipe as a base. But, 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 

Use my easy recipe to make toasted coconut.

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 kosher 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. 

Pina colada pound cake on white cake plate with toasted coconut.

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 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup sour cream
  • 1 cup crushed pineapple, drained
  • 2 teaspoons rum flavoring

For the Glaze:

  • 2 Tablespoons milk
  • 2 cups powdered sugar
  • 1 Tablespoon rum flavoring
  • 1 cup sweetened coconut (toasted)

Instructions

  1. Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.
  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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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! 

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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. 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.

  2. Can I toast the coconut the day before? I am making this for a co-workers birthday…can’t wait to try this!

  3. Very good. Nice crunch to the top and good flavor to the cake. I added some coconut and vanilla extract and put some of the toasted coconut in the batter. I baked in two 8×4 loaf pans. I’m going to try grilling it and serving it with vanilla ice cream instead of the glaze because I’m not much on the sweet glaze.

  4. Just baked this – it’s cooling now. Smells SOOO good! Taking it to work tomorrow, so i have to wait to taste it……if I can 🙂

  5. That looks fantastic. The perfect thing to fix for a holiday brunch. It will be that time of year before we know it!

  6. Oh wow, I’m loving this cake!! Yeah, I love liquor too in cakes..(might be a problem, but who cares, lol)I love it that you can freeze it too. I just bought a gorgeous bundt cake pan with great Autumn designing on top of it, so I supose your pound cake would come out awesome from it! Will let you know for sure! Have a great week.
    FABBY

    1. Oh wow, this looks really dangerous! My BFF looooves coconut, so I think I’ll have to make this for her!
      I would love it if you would link up Martha Mondays, open now through Wednesday night!

      http://www.watchoutmartha.net/2012/08/marthday-mondays-link-up-party-features.html

      Amanda
      www.watchoutmartha.net

  7. Oh, YUM!! I’m such a sucker for Pina Colada…mmmmm. This looks so delicious…I just want the whole cake and a fork, lol. Would you consider sharing it here?
    http://oneartmama.blogspot.com/2012/08/shine-on-fridays-41-and-giveaway.html

  8. This looks so good. Thanks for stopping by Posed Perfection for a visit this week and leaving me a sweet comment about the Chocolate Yummies. I hope you’ll stop by again soon. Have a great week!
    Blessings,
    Nici

  9. oh how I could go for a piece of this right now!!

    Thanks for linking up this week! I’ve featured your post in my wrap up! http://tidymom.net/2012/12-creative-ideas/ Have a great rest of the weekend!

  10. OMG this looks sooo divine. I must make it! Would love for you to come visit my Get Social Sunday link party and show off your awesome blog!
    http://alivedinhome.blogspot.com/2012/08/get-social-sunday_18.html

  11. I see no problem whatsoever in baking your favorite cocktail! I LOVE bundt/pound cakes. And that’s a great suggestion about wrapping individual slices to freeze! Now that you offered….we are all coming over for coffee! Looks scrumptious! : )

  12. This looks delicious!! I would love for you to link up to Tasty Thursdays at The Mandatory Mooch. The party is still open until Sunday night. http://www.mandatorymooch.blogspot.com/2012/08/tasty-thursday-4.html

    Thanks, Nichi

  13. I am loving this pound cake! Pina Colada?! I can only imagine how delicious this must taste! 🙂

  14. I’ve been looking at your FB page for this cake for the past few days. It looks amazing. I love Pina Coladas.

    krumblecakesandsweets.blogspot.com

  15. Oh, I’ve never had this flavor Pound Cake before, sounds yummy. Will have to try it out.

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