Alright—here’s a BIG, rich, scroll-stopping version of your Piña Colada Pound Cake ❤️🍍🥥—perfect for posts, blogs, or recipe lovers who like the story + the soul behind the bake.
🍍🥥 Piña Colada Pound Cake
Don’t LOSE this recipe 😋 A tropical classic baked into buttery perfection
🌴 Introduction
If sunshine had a flavor, this cake would be it. Piña Colada Pound Cake brings together the tropical sweetness of pineapple, the creamy richness of coconut, and the dense, buttery comfort of a traditional pound cake. Inspired by the famous island cocktail, this dessert turns vacation vibes into a sliceable, shareable treat—no passport required. Perfect for holidays, potlucks, Sunday dinners, or anytime you want a cake that feels special.
🧾 Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ cup pineapple juice
- ¼ cup coconut milk
Mix-Ins
- 1 cup crushed pineapple, well drained
- ½ cup shredded sweetened coconut
👩🍳 Instructions
- Preheat & Prepare
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan thoroughly. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream Butter & Sugar
In a large bowl, beat butter and sugar until light, fluffy, and pale—about 3–5 minutes. - Add Eggs & Extracts
Beat in eggs one at a time, mixing well after each addition. Add vanilla and coconut extracts. - Add Liquids
Mix in pineapple juice and coconut milk until smooth and fully combined. - Combine Wet & Dry
Gradually add dry ingredients to wet mixture, mixing just until incorporated. Do not overmix. - Fold in Fruit & Coconut
Gently fold in crushed pineapple and shredded coconut. - Bake
Pour batter into prepared pan and smooth the top.
Bake 60–70 minutes, or until a toothpick inserted comes out clean. - Cool
Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
🔥 Baking Methods & Pro Tips
- Drain pineapple very well to prevent a soggy cake
- Use room-temperature eggs and butter for best texture
- Tent loosely with foil if the top browns too quickly
- For extra moisture, brush warm cake with a little pineapple juice
📜 History & Inspiration
The Piña Colada originated in Puerto Rico in the 1950s and quickly became a symbol of tropical relaxation. Bakers later transformed the iconic pineapple-coconut combination into cakes, pies, and desserts—proving that some flavors are timeless. Pound cake, known for its rich texture and long shelf life, makes the perfect base for this island-inspired twist.
🧪 Formation & Variations
- Rum Glaze Version: Add a pineapple-rum glaze for an adult twist
- Cream Cheese Swirl: Add a sweet cream cheese ribbon for richness
- Loaf Pan Option: Divide into two loaf pans and reduce bake time
- Toasted Coconut Top: Sprinkle toasted coconut for texture and aroma
❤️ Who Will Love This Cake?
- Coconut lovers 🥥
- Pineapple fans 🍍
- Pound cake purists
- Holiday bakers
- Potluck heroes
- Anyone who loves tropical desserts with a buttery soul
🎉 Conclusion
This Piña Colada Pound Cake is more than just a dessert—it’s comfort, nostalgia, and vacation vibes baked into every slice. Moist, rich, and packed with tropical flavor, it’s the kind of recipe people ask for again and again. Save it, share it, and don’t be surprised when it becomes a favorite in your kitchen.
✨ One bite, and you’re on island time. ✨
If you want, I can also:
- Add a glaze recipe
- Turn this into a Facebook/Instagram viral post
- Rewrite it in short or ultra-long blog format