Name: Pina Colada Pound Cake
Prep time: 15 min
Cook time: PT-487721H52M13S
Total time: PT-487721H52M13S
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream or full-fat Greek yogurt; 1 cup crushed pineapple (drained); 3/4 cup sweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); 1 tablespoon rum or 1 teaspoon rum extract (optional); Optional: powdered sugar or coconut glaze for topping

Why You’ll Love This Recipe

This cake delivers all the richness you love in a traditional pound cake with the sunny, tropical flavors of pineapple and coconut. It’s simple to make, requires no special equipment, and can be dressed up with a glaze or served plain. Each bite is soft, flavorful, and just sweet enough—perfect with coffee, whipped cream, or on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Sour cream or full-fat Greek yogurt
Crushed pineapple (drained)
Sweetened shredded coconut
Coconut extract (optional)
Vanilla extract
Optional: Rum or rum extract for authentic pina colada flavor
Optional: Powdered sugar or coconut glaze for topping

Directions

Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
Stir in the crushed pineapple, shredded coconut, vanilla extract, and coconut extract or rum if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with a simple coconut glaze if desired before serving.

Servings and timing

Serves 12–14
Prep time: 15 minutes
Cook time: 70–80 minutes
Total time: 1 hour 30–40 minutes

Variations

Toasted Coconut Topping: Sprinkle toasted coconut on top for texture and flavor.
Coconut Rum Glaze: Mix powdered sugar with a splash of coconut rum for a boozy drizzle.
Pineapple Rings: Decorate the top with pineapple rings before baking for a retro presentation.
Add Lime Zest: A hint of lime zest gives the cake a citrusy brightness.
Mini Cakes: Bake in mini loaf pans and adjust baking time to about 35–40 minutes.

Storage/Reheating

Store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.

To freeze, wrap the fully cooled cake (or slices) in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.

To reheat, microwave individual slices for 10–15 seconds or serve at room temperature.

FAQs

Can I use fresh pineapple instead of canned?

Yes, finely chop and drain it well to avoid excess moisture in the batter.

Do I have to use coconut extract?

No, but it enhances the coconut flavor. You can use vanilla only if preferred.

Can I make this cake without coconut?

Yes, but it won’t have the classic pina colada flavor. Add extra pineapple for more tropical flair.

What’s the best pan for this cake?

A bundt pan or tube pan works best to ensure even baking.

Can I add rum to the batter?

Yes, a tablespoon of coconut or dark rum adds authentic pina colada flavor.

How do I keep the cake from sticking?

Grease and flour the pan thoroughly or use a baking spray with flour.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a perfect substitute.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I make this ahead of time?

Yes, this cake stays moist for days and is even better the next day.

Is this cake overly sweet?

It’s sweet but balanced by the tang of sour cream and the natural acidity of pineapple.

Conclusion

Pina Colada Pound Cake is a rich, tropical dessert that brings sunshine to your table no matter the season. With moist pineapple, sweet coconut, and buttery goodness in every slice, it’s the perfect cake for celebrations or everyday indulgence. Easy to make and endlessly satisfying, this cake is a must-try for any coconut lover.