Piña Colada Pound Cake

Here’s a tropical and moist Piña Colada Pound Cake recipe—rich, buttery, and full of pineapple and coconut flavor!

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 tsp coconut extract (optional, for extra flavor)

• 1/2 cup crushed pineapple, drained

• 1/4 cup pineapple juice

• 1/4 cup coconut milk

For the glaze (optional):

• 1/2 cup powdered sugar

• 1–2 tbsp pineapple juice or cream of coconut

Optional topping:

• Toasted coconut flakes

Instructions

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Grease and flour a 9×5-inch loaf pan.

2. Mix dry ingredients:

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

3. Cream butter and sugar:

   • In a large bowl, beat butter and sugar until light and fluffy.

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

   • Stir in vanilla and coconut extract.

4. Combine wet and dry ingredients:

   • Mix in crushed pineapple, pineapple juice, and coconut milk.

   • Gradually fold in the dry ingredients until just combined. Do not overmix.

5. Bake the cake:

   • Pour batter into prepared loaf pan and smooth the top.

   • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and glaze:

   • Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.

   • Optional: Mix powdered sugar with pineapple juice to make a glaze and drizzle over the cooled cake.

   • Sprinkle toasted coconut flakes on top for extra flavor.