Pina Colada Pound Cake

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Here’s a full, big, detailed recipe for your Pina Colada Pound Cake with everything you requested — introduction, history, ingredients, instructions, methods, lovers’ notes, and conclusion. 🌴🍍🥥

🌺 Pina Colada Pound Cake 🍍🥥🍒

Introduction

Imagine the taste of the tropics baked into a soft, buttery loaf — that’s exactly what a Pina Colada Pound Cake delivers. Inspired by the classic Puerto Rican cocktail “Piña Colada,” this cake blends the richness of a traditional pound cake with the tropical flavors of pineapple, coconut, and a hint of rum. It’s moist, tender, and perfect for sharing at summer gatherings, Sunday brunches, or even as a festive holiday treat.

This cake isn’t just dessert — it’s a vacation in every bite!

Ingredients

For the Cake:

  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) crushed pineapple, drained (save juice)
  • ½ cup (120ml) coconut milk (or cream of coconut for richer flavor)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional, for stronger coconut flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons light rum (optional, traditional piña colada touch)

For the Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons pineapple juice (from drained pineapple)
  • 1 tablespoon coconut milk
  • 1 teaspoon rum (optional)

Garnish (Optional but Gorgeous):

  • Toasted coconut flakes
  • Maraschino cherries
  • Pineapple wedges

Instructions

  1. Preheat Oven & Prepare Pan
    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan for a dramatic look.
  2. Cream Butter & Sugar
    In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes with an electric mixer).
  3. Add Eggs
    Beat in the eggs, one at a time, mixing well after each addition.
  4. Mix Wet Ingredients
    In a separate bowl, whisk together crushed pineapple, coconut milk, vanilla extract, coconut extract, and rum.
  5. Combine Dry Ingredients
    In another bowl, sift together flour, baking powder, baking soda, and salt.
  6. Bring It All Together
    Alternate adding dry and wet mixtures to the butter-sugar mixture. Start and end with the flour mixture. Mix just until combined—do not overmix.
  7. Bake
    Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes (loaf pan) or 60–75 minutes (bundt pan) until a toothpick inserted in the center comes out clean.
  8. Cool & Glaze
    Allow cake to cool for 10–15 minutes in the pan, then remove to a wire rack. While still slightly warm, drizzle with the pineapple-coconut glaze.
  9. Decorate
    Sprinkle with toasted coconut, garnish with cherries and pineapple wedges for a true tropical finish.

Methods

  • Creaming Method: Ensures the cake is fluffy and tender.
  • Alternating Method: Adding dry and wet in stages prevents a dense texture.
  • Flavor Infusion: Rum and coconut milk create that authentic piña colada richness.

History

The Piña Colada was created in Puerto Rico in 1954 by bartender Ramón “Monchito” Marrero at the Caribe Hilton. Its popularity exploded worldwide as the ultimate tropical cocktail. Translating those same flavors into cake form is a more recent baking innovation, combining the American love of pound cake (dating back to the 18th century) with Caribbean inspiration.

Formation

This cake forms a golden crust on the outside with a buttery, moist crumb inside, perfectly carrying the tropical notes of pineapple and coconut. The glaze seeps into the cake slightly, making it even more luscious.

Lovers of This Cake ❤️

  • Coconut Lovers: They adore the nutty, tropical vibe.
  • Rum Lovers: That optional splash adds an exotic kick.
  • Cake Lovers: It’s indulgent yet light enough for everyday enjoyment.
  • Holiday & Summer Lovers: Perfect for Easter tables, BBQs, or Christmas tropical twists.

Conclusion 🌴

The Pina Colada Pound Cake is not just a dessert — it’s a celebration of tropical flavors, history, and the joy of baking. It bridges Caribbean sunshine with classic American baking tradition. Every slice is buttery, fruity, and melt-in-your-mouth delicious. Whether enjoyed with afternoon tea, served at a party, or gifted to loved ones, it will win the hearts of everyone who tries it.

✨ Lovers of life, lovers of sweetness, lovers of joy — this cake is for you. ✨

Would you like me to also create a layer-cake version with frosting (like a birthday cake style Piña Colada cake), or keep it as a pound cake loaf/bundt?

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