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Introduction
Piña Colada Pound Cake is a tropical twist on a Southern classic, combining the buttery richness of pound cake with the sunny flavors of pineapple and coconut. Inspired by the beloved beachside cocktail, this cake brings vacation vibes right to your kitchen — dense, moist, and full of flavor. Whether served at a summer party, brunch, or just as a treat to brighten your day, this cake is a delicious reminder of the tropics.
Origin and Cultural Significance
The pound cake dates back to 18th-century Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, American bakers adapted it with modern flavorings and leavening agents. The piña colada, a Puerto Rican invention from the 1950s, blends pineapple, coconut, and rum into a tropical delight. Marrying these two — a Southern baking icon and a Caribbean cocktail — results in a dessert that represents culinary creativity and cultural fusion, celebrating both tradition and fun.
Ingredients Quantity
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil (or butter-flavored shortening)
- 2¼ cups granulated sugar
- 5 large eggs
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup crushed pineapple, drained (reserve juice)
- ½ cup canned coconut milk (or whole milk + 1 tsp coconut extract)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Pineapple-Coconut Glaze (Optional but Recommended)
- 1 cup powdered sugar
- 1–2 tablespoons reserved pineapple juice
- 1–2 tablespoons coconut milk
- ¼ teaspoon coconut extract (optional)
Optional Additions
- Chopped maraschino cherries folded into the batter
- Dash of lime zest in the glaze for a bright, citrusy finish
- Toasted coconut flakes for topping
- Rum extract or a splash of real rum for added piña colada flair
- Pineapple tidbits or slices for garnish
Tips for Success
- Cream the butter and sugar well: This step creates a light, tender crumb. Don’t rush it.
- Drain the pineapple well: Too much liquid will make the batter soggy.
- Use room temperature ingredients to help everything blend smoothly.
- Grease and flour the pan generously to prevent sticking, especially with bundt pans.
- Let the cake cool before glazing to prevent the glaze from sliding off.
- Test for doneness early: Oven temperatures can vary, so check at 70 minutes with a toothpick.
Instructions
1. Make the Cake
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream butter, oil, and sugar until very light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl, stir together crushed pineapple, coconut milk, vanilla, and coconut extract.
- Alternate adding dry ingredients and pineapple mixture to the creamed mixture, beginning and ending with flour.
- Fold in the shredded coconut.
- Pour batter into the prepared pan and smooth the top.
2. Bake
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
3. Make the Glaze
- In a small bowl, whisk powdered sugar, pineapple juice, coconut milk, and coconut extract until smooth and pourable.
- Drizzle over the cooled cake.
- Garnish with toasted coconut or pineapple tidbits, if desired.
Description
This Piña Colada Pound Cake is rich, buttery, and moist with bursts of tropical sweetness in every bite. The crushed pineapple and shredded coconut create a soft, textured interior, while the creamy glaze adds a glossy, flavorful finish. It’s like a vacation in a bundt pan — festive, fragrant, and utterly satisfying.
Nutritional Information (Per slice, based on 12 servings)
- Calories: ~440 kcal
- Fat: 25g
- Carbohydrates: 50g
- Sugar: 32g
- Protein: 5g
- Fiber: 1.5g
- Sodium: 170mg
Note: Nutritional values will vary with optional glaze and add-ins.
Conclusion
Piña Colada Pound Cake is a show-stopping dessert that brings joy and nostalgia in every slice. With its blend of sweet pineapple, creamy coconut, and buttery richness, it’s perfect for birthdays, barbecues, brunches, and potlucks. A true celebration of tropical flavor, this cake captures the essence of summer no matter the season.
Recommendation
Pair with:
- A piña colada cocktail or iced coconut latte
- A scoop of vanilla bean or coconut ice cream
- A dollop of whipped cream and fresh pineapple on the side
- Serve warm with rum glaze for an elevated dessert experience
This cake also makes a wonderful gift — just wrap it in parchment and tie with a ribbon!
Embracing Healthful Indulgence
For a lighter take:
- Substitute Greek yogurt or applesauce for part of the butter or oil
- Use unsweetened shredded coconut and reduce the added sugar
- Try whole wheat pastry flour for added fiber and nutrients
- Use a reduced-fat coconut milk or plant-based version
- Portion control: serve in smaller slices with fresh fruit
This way, you enjoy a luxurious treat while keeping things more balanced — proving indulgence can be both delightful and nourishing.
Would you like a version of this recipe adapted for cupcakes or loaf pans next?