If you love the tropical flavors of a piña colada, you’re going to fall head over heels for this pound cake. It’s moist, buttery, and bursting with coconut, pineapple, and just a hint of rum. Whether you serve it as a summer dessert, a holiday treat, or a casual coffee cake, this loaf is pure sunshine on a plate. Best of all? It’s simple to make, keeps beautifully, and can be dressed up or kept simple depending on the occasion.

The Sweet History Behind Piña Colada Flavors

The piña colada cocktail was born in Puerto Rico in the 1950s and has since become the official drink of the island. Traditionally made with rum, coconut cream, and pineapple juice, it represents the essence of Caribbean flavors. Translating those same flavors into a cake is like bringing a tropical vacation into your kitchen.

This pound cake takes its inspiration from that iconic drink, blending crushed pineapple, coconut milk, and a splash of rum for authenticity. The texture is dense yet moist, making it ideal for slicing and serving with coffee, tea, or even as a dessert centerpiece. By combining the rich heritage of Caribbean cocktails with the timeless comfort of pound cake, this recipe delivers the best of both worlds.

Why Coconut, Pineapple, and Rum Work So Well Together

There’s a reason the piña colada combination has stood the test of time—it’s perfectly balanced. Coconut adds richness and creaminess, while pineapple contributes a tangy sweetness that brightens every bite. Rum ties it all together with a warm, aromatic depth that enhances the tropical flavors without overpowering them.

In this recipe, coconut milk keeps the cake moist and tender, while the crushed pineapple adds little bursts of juicy flavor throughout the loaf. The rum is optional, but even a tablespoon goes a long way in elevating the overall taste. These three flavors work in harmony, creating a cake that’s indulgent, refreshing, and impossible to resist.

Why You’ll Love This Pina Colada Pound Cake

This isn’t just another pound cake—it’s a celebration in loaf form. Here’s why you’ll love it:

• Easy to make: No complicated steps, just simple mixing and baking.
• Moist & flavorful: Thanks to coconut milk and pineapple, every slice stays soft and delicious.
• Versatile: Bake it in a loaf pan, transform it into a layered cake, or serve it plain.
• Perfect for any occasion: From summer BBQs to holiday tables, this cake fits right in.
• Customizable: Keep it alcohol-free, add chocolate chips, or turn it into a lemony twist.

Once you drizzle on the pineapple-coconut glaze and top it with toasted coconut, cherries, or fresh pineapple slices, it looks as good as it tastes.

Ingredients You’ll Need

For the Pound Cake

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• ½ cup (120ml) coconut milk
• ½ cup (120ml) crushed pineapple, drained
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 tablespoon dark or light rum (optional)

For the Glaze

• 1 cup (120g) powdered sugar
• 2 tablespoons pineapple juice
• 1 tablespoon coconut milk

Optional Toppings

• Sweetened shredded coconut, toasted
• Maraschino cherries
• Fresh pineapple slices

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs

Add eggs one at a time, beating well after each addition.

Step 5: Combine Wet Ingredients

In a small bowl, mix coconut milk, crushed pineapple, coconut extract, vanilla extract, and rum (if using).

Step 6: Mix Wet & Dry Ingredients

Add dry mixture to the butter mixture in three parts, alternating with the wet mixture. Start and finish with the dry ingredients. Mix until just combined—don’t overmix.

Step 7: Bake the Cake

Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool

Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Glaze

In a small bowl, whisk powdered sugar, pineapple juice, and coconut milk until smooth. Adjust consistency with more sugar or liquid if needed.

Step 10: Decorate & Serve

Drizzle glaze over the cooled cake. Garnish with toasted coconut, pineapple slices, and cherries if desired.

Variations You’ll Love

• Non-Alcoholic Version: Replace rum with more vanilla or coconut extract.
• Chocolate Twist: Add ½ cup of white or dark chocolate chips to the batter.
• Lemon Piña Colada: Add 2 tablespoons lemon juice and zest for a zesty upgrade.
• Layered Cake: Double the recipe and bake in round cake pans, adding whipped cream between layers.

Serving Suggestions

This cake shines on its own, but you can make it extra special:

• Pair with vanilla ice cream or whipped cream.
• Serve with a tropical fruit salad of mango, kiwi, and papaya.
• Enjoy with iced tea, coffee, or even a frozen piña colada.

Storage Tips

• Room Temperature: Keep in an airtight container up to 3 days.
• Refrigerator: Store for up to 1 week.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze up to 3 months. Thaw overnight before serving.

Recipe Timing

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Nutrition Information (Per Slice – 12 servings)

• Calories: 320
• Protein: 4g
• Carbohydrates: 45g
• Fat: 14g
• Sugar: 28g
• Sodium: 180mg

Pina Colada Pound Cake

1. Can I use canned coconut milk instead of carton coconut milk?

Yes! Canned coconut milk adds more richness and creaminess, but it’s thicker. Stir it well before using, and avoid the “lite” versions for best results.

2. Can I make this cake without pineapple?

You can, but the pineapple is key for authentic piña colada flavor. If you don’t have it, try substituting with mango or papaya for a tropical twist.

3. How do I prevent my pound cake from being dense?

Make sure all ingredients are at room temperature before mixing, and don’t overmix once the flour is added. Overmixing develops gluten, which makes the cake heavy.

4. What kind of rum works best?

Both light and dark rum work well. Light rum adds subtle sweetness, while dark rum brings a deeper, caramel-like flavor. If you don’t want alcohol, just use more extract.

5. Can I bake this recipe in mini loaves or muffins?

Yes! Divide the batter into mini loaf pans or muffin tins. Bake muffins for 20–25 minutes and mini loaves for 30–35 minutes, checking with a toothpick for doneness.

6. How do I keep my glaze from soaking into the cake?

Always let the cake cool completely before glazing. For an extra barrier, brush the cake lightly with a thin layer of apricot jam before adding glaze.