Easy Pina Colada Pound Cake
Bring a little tropical paradise into your kitchen with this super easy, incredibly moist Pina Colada Pound Cake. It's a little slice of vacation in loaf form, perfect for a spontaneous bake session or sharing with friends.
Equipment
- Oven
- 9x5 inch loaf pan
- Medium bowl
- Large mixing bowl
- Small bowl
- Whisk
- Electric mixer
- Spatula
- Wooden skewer or toothpick
- Wire rack
Ingredients
For the Pound Cake
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 0.5 cup coconut milk full-fat canned
- 0.5 cup crushed pineapple drained
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 tbsp brown or white rum optional
For the Glaze
- 1 cup powdered sugar
- 2 tbsp pineapple juice from drained crushed pineapple
- 1 tbsp coconut milk
- 1 tbsp rum optional
Optional Garnishes
- sweetened shredded coconut toasted
- maraschino cherries
- fresh pineapple slices
Instructions
- Step 1: Preheat oven to 175°C (350°F). Prepare a 9x5 inch loaf pan by greasing and flouring it, or lining it with parchment paper, leaving overhang on the sides.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
- Step 3: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed for about 3-4 minutes, or until light, fluffy, and pale yellow.
- Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Step 5: In a separate small bowl, combine the coconut milk, drained crushed pineapple, coconut extract, vanilla extract, and optional rum. Stir to combine.
- Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the liquid ingredients. Start and end with the dry mixture. Mix on low speed just until everything is combined and no dry flour streaks remain. Do not overmix.
- Step 7: Pour the batter into the prepared loaf pan and use a spatula to smooth out the top evenly.
- Step 8: Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil partway through baking.
- Step 9: Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Step 10: Carefully transfer the cake from the pan to a wire rack to cool completely.
- Step 11: While the cake cools, whisk together the powdered sugar, pineapple juice, coconut milk, and optional rum in a small bowl until smooth and drizzle-able. Adjust consistency with more liquid or powdered sugar if needed.
- Step 12: Once the cake is completely cool, drizzle the glaze generously over the top. Add optional garnishes like toasted coconut, maraschino cherries, and fresh pineapple slices if desired. Serve immediately.
Notes
Substitutions & Additions: Omit rum entirely for an alcohol-free version. Experiment with different rums like dark or spiced. Add chopped macadamia nuts or pecans for crunch. If you don't have coconut extract, slightly increase vanilla or rely on coconut milk/garnish for flavor. Add the zest of half a lime or lemon for a bright, fresh note.
Tips for Success: Ensure butter and eggs are at room temperature for a smooth batter. Do not overmix the batter; mix only until dry ingredients are incorporated to avoid a tough cake. Thoroughly drain the crushed pineapple to prevent a wet or gummy cake. Always use the skewer test to check for doneness. Cool the cake completely on a wire rack before glazing to prevent the glaze from melting.
Storage: Store the cooled and glazed cake in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator or on the counter.
FAQ: The cake can be made ahead of time and tastes even better the next day. Use full-fat canned coconut milk for the best flavor and texture. Canned crushed pineapple (drained) is recommended over fresh pineapple due to enzymes in fresh pineapple that can interfere with baking.